Ever since I ate a bacon-wrapped date at a tapas restaurant, I’ve looked for excuses to eat and/or make them. They seem fancy and adult-like, but they’re pretty simple. Hardest part is finding a grocery store that sells marcona almonds, but still yummy if you use regular almonds.
What you’ll need:
- Medjool dates, pre-pitted
- Ricotta cheese (I’ve also used goat cheese or cream cheese)
- Marcona almonds, toasted
- Bacon (I go for low sodium)
- Toothpicks (I didn’t have these, so used thin wood skewers, but toothpicks would’ve been easier)
- Ziploc sandwich bag
- Preheat oven to 450F and set up a parchment paper-lined baking sheet
- Put ricotta in a ziploc towards one corner. Snip a small hole in the corner so it becomes a makeshift piping bag. Pipe some ricotta into each date.
- Put an almond or two into each date. I toasted mine first, but I’m not sure if that makes a difference. I’m allergic to raw nuts and think toasting enhances the flavor.
- Cut bacon in half and wrap a slice around a date and secure with a toothpick through the heart of the date.
- Arrange the dates on the baking sheet giving them a little room to crisp up. Roast for 15-20 minutes or until the bacon gets crispy.
- Remove toothpicks and serve right away
You could make this Whole30 with the right bacon and no ricotta.
*credit, inspiration on piping bag and oven logistics from: http://www.foodnetwork.com/recipes/dave-lieberman/ricotta-stuffed-bacon-wrapped-dates-recipe.html