Pancetta Pecan Butter Stuffed Dates

Sometimes you want to make something a little extra special.  

You might have guests visiting or want to bring something truly exquisite to a holiday get-together. 

 

Or maybe you just want to treat yourself. Either way, it’s time to create something exciting, out of the ordinary, and truly delicious!

 

The stuffed date is often forgotten, but not so atypical.

 

In the superfood world, fresh, sweet, caramely, and creamy dates are often stuffed with ultra-delicious coconut butter – and/or almond butter. This truly is one of my favorite desserts – for SO many reasons. I could elaborate for days.

 

Bacon or prosciutto is a common stuffing. 

Ricotta and an almond.

Or cream cheese and goat cheese.

 

I wanted to create something both sweet and savory – of course, the dates are naturally sweet and creamy, but I wanted the filling to be both creamy and sweet, along with a bit savory and salty.
I also wanted a bit of an alliteration.

And a surprise texture of creamy smooth, chewy, and a bit of crunch.

 

Thus, the dates were stuffed with sautéed dry, aged pancetta, creamy, and crunchy pecan butter, and then sprinkled with toasted, chopped pecans.

 

This recipe is not only gorgeous and drool-worthy by sight, but you’ll NOT be able to stop eating. 

 

Allow yourself to indulge today – and every day, for that matter!

 

BTW, dates and pecans are a no-brainer combination (sort of like maple pecan). And, adding the salty, crispy pancetta (like bacon), is another duck soup equation (maple bacon). We are just expanding our vocabulary and gourmet options a bit.

Pancetta Pecan Butter Stuffed Dates

20 large Medjool dates, pitted and sliced down the center (to create a pocket, not all the way through)
4 oz dry aged pancetta pieces
1/2 cup pecan butter
2 Tbs. pecans, finely chopped and dry roasted

 

Slice the dates, as directed above.

Sauté the pancetta pieces over medium-low heat, until crispy.

Stir in the pecan butter and whisk until smooth.

 

Stuff each date with a spoonful of pancetta pecan butter.

 

Meanwhile, dry toast the pecan pieces over medium heat, in a small skillet, stirring constantly, until fragrant.

 

Sprinkle over the stuffed dates.

 

Wham. Bam. Enjoy!