Bacon wrapped dates are a magical appetizer where sweet, sticky dates meet salty, crispy bacon. These two-ingredient flavor bombs feel luxurious yet require minimal skill. They’re guaranteed to disappear first at any gathering.
Love Bacon Wrapped Dates? So do we! If you're into Savory Snacks or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Bacon Wrapped Dates
- Effortless Elegance: Minimal prep creates a sophisticated-looking appetizer.
- Sweet & Salty Bite: A perfect balance of rich date and smoky bacon.
- Incredibly Versatile: Easy to customize with stuffings or glazes.
- Crowd-Pleasing Guarantee: Universally loved at any party or gathering.
Ingredients & Tools
- 12 large, soft Medjool dates
- 6 slices thin-cut bacon
- 1 tablespoon olive oil (or a neutral oil like avocado)
- Toothpicks, as needed for securing
- Optional fillings: such as 2 oz goat cheese, manchego, or a whole almond for each date
- Optional garnish: flaky sea salt, fresh thyme, or a drizzle of balsamic glaze
Tools: A rimmed baking sheet, parchment paper or a wire rack, and a small bowl.
Notes: Use plump, soft Medjool dates and thin-cut bacon for best results.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 5 g |
| Fat: | 10 g |
| Carbs: | 28 g |
| Fiber: | 3 g |
Serves: 4 (as an appetizer) | Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pit Your Dates Carefully. Most Medjool dates you buy will already be pitted, but it’s always good to double-check. If you need to pit them, just make a small slit down one side and pop the seed out—it’s surprisingly easy.
- Why Thin-Cut Bacon? Thick-cut bacon is delicious, but it takes longer to render and crisp up. By the time it’s done, your date can sometimes become too soft or even burn. Thin-cut gives you that perfect crispy-wrapper texture we’re after.
- To Stuff or Not to Stuff? A plain bacon-wrapped date is a beautiful thing. But if you’re feeling adventurous, stuffing them takes them to another level. A little log of goat cheese, a piece of sharp blue cheese, or even a single marcona almond adds a wonderful textural and flavor surprise.
- The Power of the Wire Rack. If you have a wire rack that fits inside your baking sheet, use it! Elevating the dates allows hot air to circulate all around the bacon, helping it crisp up evenly instead of sitting in its own rendered fat.
How to Make Bacon Wrapped Dates
Step 1: First, get your oven preheating to 400°F (200°C). This is a pretty hot oven, and that’s intentional—we want to render the bacon fat quickly and get a good crisp on the outside. While it’s heating, line your rimmed baking sheet with parchment paper. If you’re using a wire rack, place that on top of the lined sheet. This setup makes for an easy cleanup and perfectly cooked bacon.
Step 2: Now, prep your dates. If your dates still have pits, carefully make a lengthwise slit and remove them. If you’re stuffing them, this is the time! Take a small amount of your chosen filling—about a teaspoon of soft cheese or one almond—and gently press it into the cavity of the date. You don’t want to overstuff, or it might ooze out during cooking.
Step 3: It’s wrapping time. Take your bacon slices and cut them in half crosswise, so you have 12 shorter strips. Wrap one strip of bacon around each date. You’ll want to stretch the bacon just slightly as you wrap it—this helps it crisp up and also ensures it sticks to itself. The ends of the bacon should meet, or slightly overlap, on one side of the date.
Step 4: Secure each little package with a toothpick. Push the toothpick through the spot where the bacon ends meet, going all the way through the date. This not only holds the bacon in place during the dramatic cooking process but also makes them easy to pick up and eat later. Place them seam-side down on your prepared baking sheet or wire rack, giving them a little space so the heat can circulate.
Step 5: Lightly brush or drizzle the wrapped dates with a tiny bit of olive oil. This might seem counterintuitive with bacon, but a little oil helps the exterior of the bacon crisp up beautifully and evenly. You don’t need much—just a light gloss is perfect.
Step 6: Slide the baking sheet into your preheated oven. Now, the waiting game. You’ll bake them for about 20 to 25 minutes. You’re looking for the bacon to be fully cooked, crispy, and a deep golden brown. About halfway through, I like to rotate the pan to ensure even cooking, as most ovens have hot spots.
Step 7: Keep a close eye on them during the last 5 minutes. Bacon can go from perfectly crisp to burnt surprisingly quickly! When they’re done, you’ll see the fat has rendered out and the bacon is sizzling. Carefully remove the pan from the oven—remember, the toothpicks are hot!
Step 8: Let them rest for about 5 minutes before serving. I know it’s tempting to eat one immediately, but that molten date filling is like lava! This short rest allows the dates to firm up just slightly, making them the perfect temperature for eating. Transfer to a serving platter and dig in.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked, assembled dates on a sheet pan, then transfer to a bag for up to 3 months. Bake from frozen, adding a few extra minutes.
- Reviving: Reheat in oven or air fryer at 350°F until warm and crispy; avoid the microwave.
Serving Suggestions
Complementary Dishes
- A Simple Green Salad with a Sharp Vinaigrette — The crisp, acidic greens cut through the richness of the dates and bacon beautifully, resetting your palate for the next delicious bite.
- Spicy Marinated Olives — The briny, spicy kick of good olives provides a fantastic counterpoint to the sweet and salty profile of the appetizer, creating a more dynamic spread.
- Creamy Soup, like Butternut Squash or Tomato Basil — A small cup of a smooth, creamy soup makes these feel like part of a more substantial starter course, with the soup acting as a lovely, liquid complement.
Drinks
- A Dry Sparkling Wine or Cava — The bubbles and acidity are a classic pairing for anything fatty and salty, cleansing the palate and making each bite of date taste fresh and new.
- A Bold Spanish Red Wine, like a Garnacha — The fruity, slightly spicy notes in the wine mirror the sweetness of the date and stand up to the smoky bacon in a really harmonious way.
- A Crisp, Citrusy Gin & Tonic — The botanicals in the gin and the refreshing quinine in the tonic water create a complex and refreshing backdrop that highlights the different flavors at play.
Something Sweet
- Dark Chocolate Espresso Truffles — The deep, bitter notes of dark chocolate and coffee are a sophisticated follow-up, continuing the theme of rich flavors without being overly sweet.
- Lemon Sorbet — After the rich and savory appetizer, a scoop of bright, tart lemon sorbet is the ultimate palate cleanser, leaving you feeling refreshed and satisfied.
- Almond Biscotti — The nutty, crunchy biscotti is a lovely, light way to end a meal that started with these dates, especially if you opted to stuff yours with almonds.
Top Mistakes to Avoid
- Using Thick-Cut Bacon. I know it’s tempting, but it’s a common pitfall. Thick-cut bacon requires a much longer cooking time, which often leads to the sugars in the date burning or the date itself turning into a molten mess before the bacon is crisp.
- Overcrowding the Pan. If the dates are too close together on the baking sheet, they’ll steam instead of roast. This gives you soggy, pale bacon rather than the crispy, browned wrapper we’re dreaming of. Give them some breathing room!
- Skipping the Toothpick. It might seem like an extra step, but that toothpick is crucial. Without it, the bacon can unravel as it cooks and shrinks, leaving you with a sad, separated date and a curled-up piece of bacon.
- Not Letting Them Rest. Pulling them from the oven and serving immediately is a recipe for burnt mouths. The date filling becomes incredibly hot—a few minutes of rest makes them the perfect temperature for eating.
Expert Tips
- Tip: For extra-crispy bacon, start with a cold pan. If you’re not using a wire rack, place the bacon-wrapped dates on the cold baking sheet and then put it in the cold oven as it preheats. The gradual temperature rise helps render the fat more effectively.
- Tip: Add a touch of spice. Before baking, give your dates a very light dusting of smoked paprika, cayenne pepper, or even a tiny pinch of chili flakes. It adds a subtle, warm heat that plays so well with the sweetness.
- Tip: Make them ahead! You can assemble the bacon-wrapped dates completely, place them on the baking sheet, cover them with plastic wrap, and refrigerate for up to 24 hours before you need to bake them. This is a huge time-saver for parties.
- Tip: Get a beautiful glaze. For a final flourish, brush the hot dates straight out of the oven with a little warm honey or a balsamic reduction. It adds a gorgeous shine and an extra layer of flavor that will wow your guests.
FAQs
Can I make bacon wrapped dates ahead of time?
Absolutely, and it’s a great party trick! You can assemble them completely—wrap them, secure them with toothpicks—and then arrange them on your baking sheet. Cover the whole sheet tightly with plastic wrap and refrigerate for up to a day. When you’re ready, just pop the cold sheet directly into the preheated oven. You might need to add 2-3 extra minutes to the cooking time since they’re starting from cold.
What’s the best cheese to stuff inside?
You want a cheese that offers a flavor contrast and melts nicely. Goat cheese is a classic for its tangy creaminess. A sharp blue cheese like gorgonzola provides a powerful punch. Manchego is fantastic for a nutty, firm texture. Even a small piece of cream cheese works well! The key is not to overfill, or it can leak out during baking.
My bacon isn’t getting crispy. What did I do wrong?
This usually comes down to a few things. First, ensure you’re using thin-cut bacon. Second, check your oven temperature with an oven thermometer—it might be running cool. Finally, using a wire rack is a game-changer for crispiness, as it prevents the bacon from sitting in its own grease. If you don’t have one, just be sure to drain them on a paper towel after baking.
Can I cook these in an air fryer?
You sure can, and they come out wonderfully crisp! Arrange them in a single layer in the air fryer basket (you’ll likely need to work in batches). Cook at 375°F (190°C) for about 10-12 minutes, flipping them halfway through. Keep a close eye on them, as air fryers can cook very quickly.
How do I store and reheat leftovers?
Leftovers (a rare occurrence!) can be stored in an airtight container in the fridge for up to 3 days. To reheat, the oven or air fryer is your best friend. Avoid the microwave, as it will make the bacon soft and rubbery. Reheat at 350°F (175°C) for 5-8 minutes until warmed through and the bacon re-crisps.
Bacon Wrapped Dates
Make the perfect Bacon Wrapped Dates appetizer with this easy recipe. Sweet dates & crispy bacon create a crowd-pleasing bite. Get the simple steps now!
Ingredients
For the Ingredients
-
12 large, soft Medjool dates
-
6 slices thin-cut bacon
-
1 tablespoon olive oil
-
Toothpicks (as needed for securing)
-
Optional fillings (such as 2 oz goat cheese, manchego, or a whole almond for each date)
-
Optional garnish (flaky sea salt, fresh thyme, or a drizzle of balsamic glaze)
Instructions
-
First, get your oven preheating to 400°F (200°C). While it’s heating, line your rimmed baking sheet with parchment paper. If you’re using a wire rack, place that on top of the lined sheet.01
-
Now, prep your dates. If your dates still have pits, carefully make a lengthwise slit and remove them. If you’re stuffing them, this is the time! Take a small amount of your chosen filling—about a teaspoon of soft cheese or one almond—and gently press it into the cavity of the date.02
-
It’s wrapping time. Take your bacon slices and cut them in half crosswise, so you have 12 shorter strips. Wrap one strip of bacon around each date. You’ll want to stretch the bacon just slightly as you wrap it. The ends of the bacon should meet, or slightly overlap, on one side of the date.03
-
Secure each little package with a toothpick. Push the toothpick through the spot where the bacon ends meet, going all the way through the date. Place them seam-side down on your prepared baking sheet or wire rack, giving them a little space so the heat can circulate.04
-
Lightly brush or drizzle the wrapped dates with a tiny bit of olive oil. You don’t need much—just a light gloss is perfect.05
-
Slide the baking sheet into your preheated oven. You’ll bake them for about 20 to 25 minutes. You’re looking for the bacon to be fully cooked, crispy, and a deep golden brown. About halfway through, I like to rotate the pan to ensure even cooking, as most ovens have hot spots.06
-
Keep a close eye on them during the last 5 minutes. When they’re done, you’ll see the fat has rendered out and the bacon is sizzling. Carefully remove the pan from the oven.07
-
Let them rest for about 5 minutes before serving. This short rest allows the dates to firm up just slightly, making them the perfect temperature for eating. Transfer to a serving platter and dig in.08
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