Ingredients:
1 pound (about 12 to 13 slices) bacon
25 Medjool dates (about 3/4 pound)
1/3 cup ricotta cheese
Special Equipment: toothpicks, a bamboo skewer for removing pits
Instructions:
Preheat oven to 450 degrees F.
Cut the bacon in half lengthwise to make twice as many slices. Set aside.
To remove the pits from the dates, cut the tips off each end of the dates and insert the flat end of the skewer until it pushes the pit out of the date. Repeat with remaining dates. [i didn't use a skewer. I used a metal chopstick. Anything narrow and pointy will work]
Place the ricotta in the bottom corner of a strong plastic bag and seal tightly. Use scissors to cut a small hole in the tip of 1 of the corners. Now use the bag like a piping bag to fill the dates with the cheese. [i felt SO professional doing this lol]
Wrap the ricotta stuffed dates with a slice of bacon and secure with a toothpick through the belly of the date.
Arrange all the prepared dates on an aluminum foil covered baking sheet, allowing at least a little space between each one for good browning. [I used the foil for easy clean up]
Roast for 15 to 20 minutes or until bacon is browned and crispy. Remove from the baking sheet and gently remove toothpicks.
Serve immediately!
COMMENTS: These were very good as well, but you really could only eat a few at a sitting. I actually ate a couple yesterday and i think they're better the NEXT day b/c the sweetness of the dates is mellowed slightly by being wrapped in all that bacony-goodness for 24 hours. lol
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