Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint

Yield: Makes 20

INGREDIENTS

20 Medjool dates
20 whole fresh mint leaves
1 3-ounce piece Manchego cheese,* cut into twenty 1 1/2 x 1/4 x 1/4-inch strips
4 3-ounce packages thinly sliced pancetta (Italian bacon)

PREPARATION

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 375°F. 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.