Bacon-Wrapped Medjool Dates Stuffed with Jalapeño-Whipped Ricotta
Stuffed dates often feature a slice of jalapeño, but that doesn’t float everyone’s boat. What we love about using our jalapeño olive oil is that it imparts a slight flavor and heat without being overpowering, making these better for a crowd of palates to please.
No air fryer? No problem! You can make these in an air fryer or in the oven. Instructions for both methods are listed below.
For more recipes featuring Medjool dates, visit our post: Medjool Date Recipe Round Up
Bacon-Wrapped Medjool Dates Stuffed with Jalapeño-Whipped Ricotta
Stuffed dates often feature a slice of jalapeño, but that doesn’t float everyone’s boat. What we love about using our jalapeño olive oil is that it imparts a slight flavor and heat without being overpowering, making these better for a crowd of palates to please. You can make these in an air fryer or in the oven. Serves 4 to 6.
Ingredients
Ingredients:
- 12 Medjool dates
- 2 Tbsp ricotta
- 1 Tbsp oil
- 6 slices bacon halved lengthwise
Instructions
- Slice open the dates, lengthwise, but not totally in half. Take out the seed and discard.
- In a small bowl, whisk together the ricotta and olive oil. Add a scant teaspoon to the middle of each date and gently close the date back together.
- Wrap each date in a halved strip of bacon.
- Air Fryer Method: Preheat an air fryer to 390°F for about 3 minutes. Add the bacon-wrapped dates to the basket of the fryer and cook for about 7 to 9 minutes or until the bacon is crisped all around.
- Oven Method: Preheat oven to 350°F. Add the wrapped dates in a single layer on a rimmed baking sheet. Bake for 10 minutes, flip and cook another 5 or more minutes until bacon is crisped all around.
- Allow to cool for at least 5 minutes before serving. Can be served warm, room temp or chilled.
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