Bacon-Wrapped Dates are the perfect bite-sized appetizer that combines the natural sweetness of dates with the smoky, salty crunch of bacon. These elegant little packages are incredibly simple to make but deliver restaurant-quality flavor that impresses every time. The dates become soft and caramelized in the oven while the bacon crisps up beautifully, creating an irresistible contrast of textures and tastes. Many versions include a creamy cheese filling or a crunchy almond tucked inside the date, adding another layer of deliciousness. These appetizers disappear quickly at parties and gatherings, making them ideal for holidays, cocktail hours, or any time you want to serve something special with minimal effort. The combination might sound unusual, but one bite will make you a believer.
Serving Quantity: 24 pieces
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 24 Medjool dates (pitted)
- 12 slices bacon (regular cut)
- 4 ounces goat cheese (or cream cheese, softened)
- 24 whole almonds (optional)
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- Quarter teaspoon black pepper
- 24 toothpicks
- Cooking spray
Nutrition Information (Per Piece):
- Calories: 85
- Protein: 3g
- Carbohydrates: 10g
- Fat: 4g
- Sugar: 8g
- Sodium: 95mg
- Fiber: 1g
- Cholesterol: 10mg
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 375 degrees Fahrenheit. Line a large rimmed baking sheet with aluminum foil for easy cleanup, then place a wire cooling rack on top of the foil-lined sheet. Spray the rack lightly with cooking spray. The rack is important because it allows air to circulate around the bacon-wrapped dates, helping the bacon cook evenly and become crispy on all sides. Without the rack, the bottoms can become soggy from sitting in rendered bacon fat.
2. Prepare the Dates
If your dates aren’t already pitted, carefully slice each one lengthwise on one side and remove the pit. Don’t cut all the way through, just enough to open the date like a book. The natural stickiness of the dates will help them stay closed around the filling. Check each date for any remaining pit fragments, as biting into a piece of pit is unpleasant. Pat the dates dry with a paper towel if they feel very sticky or moist on the outside.
3. Make the Cheese Filling
In a small bowl, combine the softened goat cheese with the fresh thyme leaves and black pepper. Mix until smooth and well combined. The herbs and pepper add complexity to the mild, tangy cheese. If using cream cheese instead of goat cheese, you might want to add a pinch of salt as well since cream cheese is less tangy. The filling should be soft enough to spread easily but not runny.
4. Fill the Dates
Using a small spoon or your fingers, place about half a teaspoon of the cheese mixture inside each date. If you prefer to use almonds instead of or in addition to cheese, tuck one whole almond into each date. Some people love doing both, with a small amount of cheese and one almond for maximum flavor and texture. Gently press the date closed around the filling. The date should enclose the filling completely, though a little cheese peeking out is fine and will caramelize nicely during baking.
5. Wrap with Bacon
Cut each bacon slice in half crosswise so you have 24 half-slices. Take one half-slice of bacon and wrap it around a stuffed date, spiraling it around the date to cover as much surface as possible. The bacon should wrap around once with just a small overlap. Secure the bacon in place by threading a toothpick through the bacon and date. The toothpick should go all the way through to hold everything together securely. Repeat with all remaining dates and bacon. Arrange the wrapped dates on your prepared wire rack, spacing them slightly apart so they don’t touch.
6. Bake Until Crispy
Place the baking sheet in your preheated oven and bake for 18 to 22 minutes. Check them at the 15-minute mark and rotate the pan if some pieces are browning faster than others. The bacon should be crispy and golden brown, and the dates should be soft and slightly caramelized. If the bacon isn’t as crispy as you’d like after 20 minutes, turn on the broiler and broil for 1 to 2 minutes, watching carefully to prevent burning. The dates will be very hot when they come out, so let them cool for 3 to 4 minutes before serving.
7. Add the Honey Drizzle
Transfer the bacon-wrapped dates to a serving platter, removing them carefully with tongs to avoid pulling off the bacon. While they’re still warm, drizzle the honey over all the dates using a spoon or a squeeze bottle. The honey adds extra sweetness and gives them a beautiful glossy finish. The combination of honey with the salty bacon is absolutely divine. Serve warm or at room temperature.
Tips for Perfect Bacon-Wrapped Dates
Choose Medjool dates for this recipe as they’re larger, softer, and sweeter than other varieties. Deglet Noor dates can work but are smaller and less plump. Make sure your bacon isn’t too thick or it won’t crisp up properly in the time it takes to cook the dates. Regular cut bacon works best, not thick cut. If your bacon is very fatty, you can partially cook it for 3 to 4 minutes before wrapping the dates to help render some fat and ensure crispiness. For a simpler version, skip the cheese filling entirely and just wrap plain dates or dates with almonds. They’re still delicious and slightly less rich. These can be assembled several hours ahead of time. Arrange them on the baking sheet, cover with plastic wrap, and refrigerate until ready to bake. Add a few extra minutes to the baking time if starting from cold. For a spicy kick, add a small piece of pickled jalapeno inside each date along with the cheese, or sprinkle the finished dates with red pepper flakes. Other cheese options include blue cheese for a stronger flavor, manchego for a Spanish twist, or boursin for herby richness. You can make these on the grill instead of the oven. Place them on a grill-safe pan or directly on a cooler part of the grill, turning occasionally until the bacon is crispy. Leftover bacon-wrapped dates can be stored in the refrigerator for up to 3 days and reheated in a 350-degree oven for 5 to 7 minutes. They’re best served warm, so plan your timing accordingly if making them for a party.
