Stuffed dates have been our to-do list for ages. When Kristy posted her grilled prosciutto-wrapped dates stuffed with goat cheese, we knew we had to make our own. And still we waited. Those little goodies haunted our dreams.
Our version uses a salty cheese that isn’t known for it’s melty gooeyness. The sweetness of the dates still shines through, don’t worry. The cheese lends a nice coolness and contrast to the whole mix too. OK, fine we were out of goat cheese, but our gamble paid off and we will be making them exactly this way again and again.
- 10 dates
- 5 slices thin-cut pancetta
- about two tablespoons ricotta salata
- 1-2 tsp balsamic vinegar
Cut each slice of pancetta in half. Slice each date open lengthwise. Remove pit if not already pitted. Cut a thin slice of ricotta salata, then cut it into matchsticks long enough to fit in each date, but not long enough that they’ll hang out. Dip each cheese stick into the balsamic then place in the center of the date. Push the date back together and wrap with a half slice of pancetta. Place on a foil-line baking sheet and bake at 375 until the pancetta is crisp, about 30 minutes.