Dates stuffed with Bacon and Goat Cheese

5 slices thick-cut bacon
20 medjool dates, pitted
4 oz. soft goat cheese
2 oz. ricotta cheese
The Ancient Olive Traditional Balsamic Vinegar

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil; set a rack over the baking sheet.

Lay the bacon out on the rack. Transfer to the oven and bake until cooked but not crispy, 12 to 15 minutes. Let the bacon cool for about 5 minutes before cutting each slice into four pieces.

Combine goat cheese and ricotta and blend well. Season with black pepper. Set aside.

Lower the oven to 350 degrees F. Remove the rack from the baking sheet; replace the aluminum with parchment paper.

Cut a lengthwise slit in the dates, just long enough to remove the pits. Carefully remove the pits. Fill each date with a teaspoon of the cheese mixture. Carefully insert a piece of bacon into the cheese in each date. Bake the stuffed dates for about 10 minutes. Drizzle with Traditional Balsamic and serve warm.

Serves 4-6.