Bacon-Wrapped Chestnut-Stuffed Dates

From Every Day with Rachael Ray Dec 2006/Jan 2007

24 large dried dates, such as Medjool, pitted
12 jarred roasted chestnuts, halved
1/2 C ricotta cheese
12 slices bacon, halved crosswise

Preheat the oven to 500 and line a large rimmed baking sheet with parchment paper. Stuff each date with a chestnut half and place on the baking sheet.
Snip off the corner of a plastic sandwich bag, creating a 1/4" opening; fill with ricotta cheese. Pipe it into each date until just full.
Lay the bacon slices on a work surface. Place a prepared date on each slice, roll up the bacon to wrap the date and secure with a toothpick. Arrange the wrapped dates, stuffed sides up, on a baking sheet about 1 inch apart. Bake until the bacon is golden and crisp, 15-20 minutes. Transfer to paper towels to drain; let cool slightly before serving.