Ricotta-stuffed dates wrapped in bacon
Votes: 3
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
I modified this delicious tapas a little and added the flavor of cream cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g (12 to 13 slices) bacon
- 25 dates (about 350 g)
- 1/3 tbsp. ricotta cheese
- Special equipment: toothpicks, bamboo skewer for removing date pits
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Recipes with similar ingredients: dates, ricotta cheese, bacon
Cooking the dish according to the recipe:
- Preheat oven to 230 degrees.
Cut the bacon in half to make double the number of pieces. Set aside. To pit the dates, cut the ends off each date and insert the flat end of a skewer until the pit is pushed out. Repeat with the remaining dates. - Place the ricotta in the bottom corner of a plastic bag and seal tightly. Use scissors to cut a small hole in one corner. Now use the bag to fill the dates with the cheese.
- Wrap the ricotta-covered dates in a piece of bacon and secure with a toothpick along the cut side of the date. Place all the prepared dates on a parchment-lined baking sheet, leaving a little space between them to ensure proper toasting.
Bake for 15-20 minutes, or until the bacon is crispy. Remove the dates from the baking sheet and carefully remove the toothpicks. Serve immediately.
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