Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint

Ingredients for Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint

• 20 Medjool dates

• 20 whole fresh mint leaves

• 30g piece Manchego cheese,* cut into twenty 1 1/2 x 1/4 x 1/4-inch strips

• 4 90g packages thinly sliced pancetta (Italian bacon)

How to make Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint

Cut small slice off 1 short end of each date and discard. Using tweezers or needle-nose pliers, carefully remove pits from dates through small opening; discard pits. Place 1 mint leaf across opening of 1 date, covering cavity. Using 1 cheese strip, push mint leaf and cheese into date cavity. Using fingers, pinch date opening closed. Repeat with remaining dates, mint leaves, and cheese strips. Wrap 3 pancetta slices securely around each date, enclosing date completely. Place pancetta-wrapped dates on baking sheet, spacing slightly apart. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 191°C. Bake dates uncovered until pancetta is crisp and bottoms of dates caramelize, about 30 minutes. Using tongs, transfer dates to platter and serve warm.

A Spanish cheese made from sheep's milk; sold at some supermarkets and at specialty foods stores.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.