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Categories:Viewed: 46 - Published at: 2 years ago
Ingredients
- 2 tablespoons sour cream, room temperature
- 1 tablespoon mascarpone, room temperature
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon kosher salt
- 12 Medjool dates
- 2 links hot Italian sausage, casings removed
- 6 slices bacon (about 4 ounces), cut crosswise in half
Method
- For the crema: Whisk together the sour cream, mascarpone, lemon zest, lemon juice, basil and salt.
- Cover, and refrigerate for at least 1 hour to let the flavors marry.
- For the dates: Preheat the oven to 400 degrees F.
- Make a small lengthwise slit down the center of each date.
- Remove the pits and open the dates slightly; make sure they stay intact.
- Stuff each date with 1 teaspoon of the sausage.
- Close the dates up and around the sausagethey won't close completelyleaving some of the sausage exposed.
- Wrap each date in a piece of bacon and place on a baking sheet.
- Bake for 8 minutes.
- Flip the dates, and bake until the bacon is crisp, another 8 to 10 minutes.
- Serve warm, with the crema on the side.
