Crispy Bacon Wrapped Dates with Lemon-Basil Crema

• 2 tablespoons sour cream, room temperature
• 1 tablespoon mascarpone, room temperature
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 3 tablespoons chopped fresh basil
• 1/4 teaspoon kosher salt
• 12 Medjool dates
• 2 links hot Italian sausage, casings removed
• 6 slices bacon (about 4 ounces), cut crosswise in half

1. For the crema: Whisk together the sour cream, mascarpone, lemon zest, lemon juice, basil and salt.
2. Cover, and refrigerate for at least 1 hour to let the flavors marry.
3. For the dates: Preheat the oven to 400 degrees F.
4. Make a small lengthwise slit down the center of each date.
5. Remove the pits and open the dates slightly; make sure they stay intact.
6. Stuff each date with 1 teaspoon of the sausage.
7. Close the dates up and around the sausagethey won't close completelyleaving some of the sausage exposed.
8. Wrap each date in a piece of bacon and place on a baking sheet.
9. Bake for 8 minutes.
10. Flip the dates, and bake until the bacon is crisp, another 8 to 10 minutes.
11. Serve warm, with the crema on the side.

sour cream, mascarpone, lemon zest, lemon juice, fresh basil, kosher salt, dates, sausage, bacon

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/crispy-bacon-wrapped-dates-with-lemon-basil-crema.html (may not work)