Bacon-Wrapped Dates
Bacon-Wrapped Dates - Sweet and spicy combination of Middle Eastern and European flavors
Healthy, because
Even smarter
Nutritional values
This easy to make snack is an excellent source of potassium due to the dates and contains good fats from the walnuts.
Stuffed dates are very popular as a starter or for brunch. For a change, the sweet fruits can also be filled with a mixture of cream cheese and oregano. Additionally, you can use dried plums as a delicious substitute for dates.
(Percentage of daily recommendation)
| Calorie | 109 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 151 mg | (4 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 13 mg |
Ingredients
- Ingredients
- 12 Date (about 7.5 ounces)
- 1 oz Walnut
- 6 Sage
- 4 ozs fresh Goat cheese
- salt
- black peppers
- 3 slices Prosciutto
- 4 ozs Baby greens
- ½ lemon
- 1 Tbsp olive oil (extra-virgin)
Kitchen utensils
Preparation steps
Cut along one side of the dates and remove pits.
Toast walnuts in a dry skillet, let cool and chop coarsely.
Rinse sage, shake dry, pluck leaves and finely chop.
Mix goat cheese with the walnuts and sage and season with salt and pepper.
Fill the dates with the cheese mixture.
Cut the prosciutto into 12 pieces and wrap each around a date. Place wrapped dates, cut side up, on a baking sheet. Bake in preheated 400°F oven until sizzling, about 12 minutes.
Rinse the baby greens and spin dry. Squeeze juice from lemon and put 1 tablespoon juice in a small bowl. Season with salt and pepper and whisk in the olive oil. Toss salad with the dressing and serve alongside the dates.
