Bacon Wrapped Dates
Bacon Wrapped Dates
These bacon wrapped dates are the perfect combination of sweet, salty, and savory. Medjool dates are stuffed with creamy cheese, wrapped in crispy bacon, and baked until caramelized. They're an irresistible party appetizer that disappears quickly from any spread. The contrast of the sweet sticky date with smoky bacon and tangy cheese is absolutely addictive.
Ingredients
- 24 Medjool dates, pitted
- 4 oz goat cheese or blue cheese, softened
- 12 strips bacon, cut in half
- 24 toothpicks
- 2 tablespoons honey (optional, for drizzling)
- Fresh thyme leaves for garnish (optional)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a wire rack set over a baking sheet.
- Prepare the dates: Make a small lengthwise slit in each date to create a pocket. Remove the pit if not already pitted.
- Stuff the dates: Fill each date with about 1/2 teaspoon of cheese. Don't overfill - the date should close around the cheese.
- Wrap with bacon: Wrap each stuffed date with half a strip of bacon, securing with a toothpick.
- Arrange on pan: Place the wrapped dates on the prepared baking sheet, seam side down, spacing them about 1 inch apart.
- Bake: Bake for 15-20 minutes, turning halfway through, until bacon is crispy and caramelized.
- Serve: Let cool for a few minutes. Drizzle with honey and sprinkle with thyme if desired. Serve warm.
Chef's Tips
- Use Medjool dates - they're larger and sweeter than regular dates.
- Thin-cut bacon works best and crisps up nicely without overcooking the dates.
- Try different cheese fillings: manchego, cream cheese, or even a almond inside.
- For extra flavor, sprinkle with a tiny bit of sea salt before serving.
- These can be assembled ahead and refrigerated, then baked just before serving.