Bacon-wrapped dates are the kind of appetizer that disappears the moment they hit the table. They’re sweet, salty, sticky, and smoky—all in one bite. You don’t need fancy ingredients or special equipment, just a baking sheet and a little patience while your kitchen fills with the best smell ever.
Whether you’re hosting a party or just want something irresistible with a drink, this recipe delivers. It’s easy, fast, and endlessly customizable.
Why This Recipe Works
This appetizer wins because it balances flavor and texture in every bite. The dates bring caramel-like sweetness and a chewy texture.
The bacon adds salt, smoke, and crisp edges that contrast beautifully with the soft center. A quick roast renders the fat and turns everything golden and sticky.
You can keep it simple or dress it up. Stuff the dates with goat cheese for tang, almonds for crunch, or blue cheese for funky richness.
The method stays the same, so you can tweak the flavor without complicating the process.
Ingredients
- 24 Medjool dates, pitted
- 12 slices bacon, cut in half (thin-cut works best)
- Optional fillings (choose 1 or mix and match):
- 2–3 ounces goat cheese, softened
- 24 whole almonds or pecans
- 2–3 ounces blue cheese
- Small slivers of manchego or cheddar
- Optional glaze:
- 2 tablespoons maple syrup or honey
- 1 teaspoon apple cider vinegar or balsamic vinegar
- Pinch of smoked paprika or black pepper
- Toothpicks (optional but helpful)
Instructions
- Heat the oven to 400°F (200°C). Line a sheet pan with foil or parchment and set a wire rack on top if you have one. The rack helps the bacon crisp more evenly.
- Prep the dates.
If your dates aren’t pitted, slice lengthwise on one side and remove the pits. Keep the slit small so the filling stays inside.
- Add the filling (optional). Use about 1 teaspoon of cheese per date or tuck in one nut.
Don’t overstuff. Press lightly to close the slit.
- Wrap with bacon. Cut each bacon slice in half crosswise.
Wrap a half-slice around each date, seam side down. Secure with a toothpick if needed.
- Arrange on the pan. Place the wrapped dates seam side down, leaving space between them.
Crowding will cause steaming instead of crisping.
- Bake for 15–20 minutes, flipping once halfway. Thin bacon will crisp faster; thick-cut may need 3–5 extra minutes. You’re looking for bronzed, rendered bacon and bubbling edges.
- Optional glaze.
Stir maple (or honey), vinegar, and paprika. Brush lightly on the dates during the last 3–4 minutes of baking for a glossy finish.
- Rest and serve. Let the dates sit for 3–5 minutes to allow the bacon to firm up.
Serve warm. They’re hot inside, so warn eager guests.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm on a sheet pan at 350°F (175°C) for 8–10 minutes until hot and re-crisped. Avoid microwaving if possible; it softens the bacon.
- Freeze (before baking): Assemble and freeze on a tray until solid, then transfer to a freezer bag for up to 2 months.
Bake from frozen at 400°F (200°C), adding 5–8 minutes.
- Freeze (after baking): Cool completely, freeze up to 1 month, and reheat at 350°F (175°C). Texture will be slightly softer but still tasty.
Benefits of This Recipe
- Minimal prep, big payoff: A handful of pantry items turns into a restaurant-level appetizer.
- Flexible flavors: Sweet, salty, tangy, or spicy—choose your filling and glaze.
- Make-ahead friendly: Assemble earlier in the day and bake right before serving.
- Scales easily: Double or triple the batch for parties without extra hassle.
- Diet-friendly options: Naturally gluten-free; dairy can be skipped by using nuts alone.
Pitfalls to Watch Out For
- Using thick-cut bacon: It can stay chewy while the dates overcook. Thin or regular-cut bacon crisps better.
- Overstuffing: Too much cheese leaks out and burns.
A small amount goes a long way.
- Crowding the pan: If the dates touch, the bacon steams. Space them out for even browning.
- Skipping the flip: Turn them once so both sides crisp and render properly.
- Serving too hot: The centers can be molten. Let them rest a few minutes to avoid burned tongues.
Alternatives
- Stuffing swaps: Try chorizo, smoked almonds, candied pecans, feta, or a smear of harissa under the cheese for heat.
- Glaze variations: Use hot honey, pomegranate molasses, or a light brush of BBQ sauce for a smoky-sweet finish.
- Herb add-ins: Tuck a small leaf of sage or rosemary inside before wrapping for an aromatic twist.
- Non-pork option: Use thinly sliced turkey bacon or prosciutto.
Prosciutto cooks faster; check at 10–12 minutes.
- No-bake approach: Pan-sear over medium heat, turning often, about 8–12 minutes. Finish in a 375°F (190°C) oven for 5 minutes to crisp.
FAQ
What kind of dates should I use?
Medjool dates are best because they’re large, soft, and naturally caramel-like. Deglet Noor can work in a pinch, but they’re smaller and less sticky, so adjust the filling and cooking time slightly.
Do I need toothpicks?
Not always.
If you place the bacon seam side down and don’t overstuff, it usually stays put. Toothpicks are helpful for thicker bacon or if you’re transporting them to a party.
Can I make these ahead?
Yes. Assemble up to 24 hours in advance and refrigerate, tightly covered.
Bake right before serving. You can also freeze unbaked wrapped dates and cook them straight from frozen.
How do I keep the bacon crispy?
Use a wire rack on the baking sheet and avoid crowding. Choose regular-cut bacon and bake at a hot temperature.
A quick flip halfway helps render the fat evenly.
What pairs well with bacon-wrapped dates?
They’re great with sparkling wine, crisp white wine, or a light beer. On a platter, pair them with marinated olives, sliced manchego, and something fresh like orange segments or arugula salad.
How many should I plan per person?
For appetizers, plan on 3–4 dates per person. If your spread is small or the crowd is hungry, go up to 5 each.
They disappear fast.
Can I make them spicy?
Yes. Add a pinch of red pepper flakes inside with the cheese, use a spicy nut, or brush with hot honey at the end. Smoked paprika in the glaze adds a gentle warmth.
Why is my cheese leaking out?
It’s likely overstuffed or the slit in the date is too wide.
Use about a teaspoon of filling and press the sides together before wrapping with bacon to seal it in.
Can I cook them in an air fryer?
Absolutely. Air fry at 375°F (190°C) for 8–12 minutes, turning once. Work in batches so the bacon crisps instead of steaming.
What if I don’t have Medjool dates?
Use the largest, softest dates you can find.
If they’re dry, soak them in warm water for 5 minutes, pat dry, and proceed. Adjust baking time by a minute or two.
In Conclusion
Bacon-wrapped dates are simple, impressive, and flat-out delicious. With just a few ingredients and a hot oven, you get a small bite that hits every note: sweet, salty, creamy, and crisp.
Keep them classic or play with fillings and glazes to fit your crowd. Make a big batch—you’ll wish you had more.
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