Ricotta-Stuffed Bacon Dates

The ultimate combination of crunchy, savoury, and salty goodness. Great as an appetizer and as a mid-afternoon snack!

Breakfast Breakfast
Servings Serves 8 People
Preparation Time Takes 1.25 Hours


For Ricotta (makes enough for dates below + approximately 1 extra cup):

For Ricotta (makes 24):

  • 24 medjool dates, pitted
  • ½ cup ricotta cheese
  • 1 clementine, zested
  • Black pepper
  • 1 tsp fresh thyme, finely chopped
  • 6 strips of bacon


For Ricotta:

  1. Line a fine mesh strainer with cheesecloth and place over a bowl.
  2. Add all the ingredients to a medium-sized pot and bring to a rolling boil over medium heat, stirring occasionally to prevent scorching.
  3. Once the curds start to separate from the whey (you will see it clump), stir once more, reduce heat to low and allow to cook for an additional two minutes.
  4. Gently ladle the mixture into the cheesecloth, cover and allow to strain for approximately 30 minutes.

For Dates:

  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. Cut off one end of the date, and using a chopstick gently push pit out other end, creating a cavity to fill with ricotta. Repeat with remaining dates.
  3. To a small mixing bowl add ricotta, clementine zest, thyme and a few cracks of black pepper. Stir to combine.
  4. Place ricotta mixture in a small plastic bag. Push down into one corner and cut off the tip to make a piping bag. Fill each date with mixture.
  5. Cut each strip of bacon in half lengthwise, then again crosswise to get four small ribbons. Wrap each date with one ribbon, securing with a toothpick through the belly of the date.
  6. Bake for 15 minutes until bacon is cooked. Serve warm.

In This Recipe

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