Ingredients
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- 5 medjool dates, pitted & chopped
- 3 slices bacon, chopped
- 2 tsp honey, divided
- 1 tsp balsamic vinegar
- 1 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, divided
- 3/4 cup dairy-free cream cheese (I use this)
- 1/2 cup dairy-free ricotta (I use this)
Instructions
- Preheat the oven to 375 F and line a small baking sheet with parchment paper.
- Add the dates and bacon to the baking sheet and top with a teaspoon of honey, balsamic vinegar, rosemary, and a teaspoon of thyme. Toss to coat and transfer to the oven. Bake for 12-15 minutes or until the bacon is crispy. Cook time will vary depending on the thickness of your bacon, so keep an eye on the oven. Remove from the oven and set aside.
- Combine the dairy-free cream cheese and ricotta either in a food processor or in a bowl and whip until fully combined.
- Top the whipped cream cheese with the cooked bacon and dates. Drizzle with an extra teaspoon of honey and top with extra thyme. Serve fresh with crackers of your choice.
Notes
Adapted from NY Times.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 20
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 199
- Fat: 11.8g
- Carbohydrates: 21.1g
- Fiber: 2g
- Protein: 4.5g