Bacon-wrapped dates stuffed with cream cheese in sage-ginger butter

Ingredients for 10 servings:

• 10 pitted dates
• 2 tbsp cream cheese
• 10 slice(s) ham, air-dried (thin slices)
• 3 tbsp butter
• 7 leaves of fresh sage
• 2 cm ginger
• 1 some black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

I like good preparation. So first, pit the dates, prepare a few skewers, and arrange the ham loosely and within easy reach. The dates must first be pitted. Then, open each date slightly and fill it with a pinch of cream cheese. Fold the ham slice to the width of the date! It looks absolutely unflattering if the ham overhangs forever on both sides. Once you’ve folded and rolled a nice little roll, secure the ham with the wooden skewer. Next, peel about 2 cm of ginger and cut it into very, very thin slices. The thinner the slices, the better the flavor will be transferred to the butter in the next step. “Harvest” or set aside 6-7 fresh sage leaves. Melt the butter over low to medium heat and add the sage leaves and ginger to the butter. Let it “flavor” briefly. Once the ginger and sage have imparted their flavor to the butter, add the bacon-wrapped dates to the pan. Fry on both sides over medium heat. I let the rolls cook for a total of 5-6 minutes. This gives them some time to absorb the sage and ginger flavor. After 5-6 minutes in the pan at medium heat, I briefly place the rolls in the oven. Bake at 200°C for about 5 minutes. You just have to keep an eye on them. As soon as the bacon clings to the date and looks slightly crispy, the rolls are done. Delicious as an appetizer or as a buffet snack! Can be served hot or cold.