Bacon-Wrapped Dates

Bacon-Wrapped Dates
Staff Writer

Alexis Murphy

Say that one five times fast. To make one of our favorite bite-sized treats even better, we added some crème fraîche to the mix to make them look like cute little Santa hats.

Notes

Special thanks to Alexis Murphy of Jac o' lyn Murphy for helping us test this recipe.

Ingredients

  • 3/4  Pounds  dates, pitted
  • 1/2  Pound  bacon
  • 1/3  Cup  ricotta cheese
  • 1/4  Cup  crème fraîche

Directions

Preheat the oven to 450 degrees.

Trim the tops of each date where the pit has been removed so that the top comes to at point (to resemble a triangle). Add the ricotta to a plastic bag and snip the end to make a pastry bag. Stuff each date with ricotta, then wrap a 1/2 slice of bacon around each. Secure with a toothpick. Roast the dates on their sides in the oven for 15-20 minutes, until the bacon is crisp. Remove from the oven and let cool. Add the crème fraîche to another plastic big with a trimmed corner. On a serving platter, pipe 25 small circles of crème fraîche (about the size of the fat end of each bacon-wrapped date). Place the bacon wrapped dates, pointed side up, on top of each circle. Pipe a small circle on the top of each date, so that they resemble Santa hats. 

Nutritional Facts

Total Fat
6g
9%
Sugar
11g
12%
Saturated Fat
2g
8%
Cholesterol
42mg
14%
Carbohydrate, by difference
21g
16%
Protein
4g
9%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
42mg
4%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
6mg
2%
Niacin
1mg
7%
Phosphorus, P
32mg
5%
Selenium, Se
1µg
2%
Sodium, Na
264mg
18%
Water
46g
2%

Bacon-Wrapped Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Bacon-Wrapped Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.