Recipe courtesy of Rolling Meadows Dairy
- 4 cups (960 ml) of Rolling Meadow Dairy 3.5 per cent Milk
- 1 cup (240 ml) heavy cream
- ¾ cup (180 ml) butter milk
- ½ tsp (2.5 ml) salt
- 24 medjool dates, pitted
- ½ cup (120 ml) ricotta cheese
- 1 clementine, zested
- Black pepper
- 1 tsp (5 ml) fresh thyme, finely chopped
- 6 bacon strips
Makes about 30 cookies
- Line a fine mesh strainer with cheesecloth and place over a bowl.
- Add all ingredients to a medium-sized pot and bring to a rolling boil over medium heat, stirring occasionally to prevent scorching.
- 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.
- Gently ladle the mixture into the cheesecloth, cover and allow to strain for about 30 minutes.
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- Cut off one end of each date and use a chopstick to gently push the pit out of the other end to create a cavity to fill with ricotta.
- In a small mixing bowl, add ricotta, clementine zest, thyme and a few cracks of black pepper. Stir to combine.
- 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.
- Cut each strip of bacon in half lengthwise, then cut crosswise to get four small ribbons. Wrap each date with one ribbon, securing with a toothpick through the belly of the date.
- Bake for 15 minutes until bacon is cooked. Serve warm.