Bacon Wrapped Dates Recipe

Make Bacon Wrapped Dates Recipe: sweet Medjool dates stuffed with goat cheese, almonds and wrapped in bacon for a crowd-pleasing appetizer.

Ingredients

• 18 large Medjool dates, pitted (about 7 oz / 200 g)
• 3 oz (85 g) soft goat cheese, at room temperature
• 18 whole roasted unsalted almonds (about 1 oz / 30 g)
• 9 slices thin-cut bacon (about 8 oz / 225 g), cut in half crosswise
• 18 wooden toothpicks, for securing (food-safe, unflavored)
• 2 tablespoons pure maple syrup (optional, for glazing)
• 1/4 teaspoon freshly ground black pepper (optional, for sprinkling or mixing with glaze)
• 1/4 teaspoon flaky sea salt, or to taste (optional, for garnish)
• 1 tablespoon finely chopped fresh flat-leaf parsley (optional, for garnish)

Instructions

Step 1: Preheat and prepare the pan and toothpicks

Preheat the oven to 400°F (200°C) and position a rack in the middle. Line a rimmed baking sheet with parchment or foil and, if you have one, set a wire rack inside the sheet so rendered bacon fat can drip away. If you plan to broil at the end, soak the wooden toothpicks in cool water for at least 10 minutes while the oven heats; this reduces scorching. Keep the prepared rimmed baking sheet and a small plate nearby on the Carrara surface.

Step 2: Pit and slit the dates so they can open like a book

If your Medjool dates aren’t already pitted, use a small sharp knife to make a lengthwise slit and gently remove each pit without cutting through the date. Even if they are pitted, make a small slit along one side so each date opens like a little pocket. Inspect each date and remove any pit fragments so the interior is clean and ready for filling.

Step 3: Soften and smooth the goat cheese, then fill the dates

Place the room-temperature goat cheese in a small matte white ceramic bowl and stir until silky and spreadable with a small spoon — keep that same bowl and spoon for later steps. Using a teaspoon or a small piping bag, spoon about 1 teaspoon of goat cheese into each date cavity, pushing the cheese into the center so it nests there. Gently press one roasted almond into the cheese in each date, then close the date around the filling; a little cheese peeking out is perfectly charming.

Step 4: Cut bacon and wrap each filled date

Cut the thin-cut bacon slices in half crosswise so you have 18 shorter strips. Place a filled date at one end of a bacon strip and roll it so the bacon overlaps slightly but doesn’t double up into a thick layer — this helps even crisping. Tuck the seam to the bottom. Keep a small dish for the toothpicks and the same spoon/bowl visible nearby for continuity and utensil persistence.

Step 5: Secure the rolls and arrange them on the baking sheet

Remove the soaked toothpicks from the water and pat them dry. Pierce each bacon-wrapped date through the center with a toothpick to secure the bacon and place each seam-side down on the prepared rimmed baking sheet (or wire rack set inside it), spacing them about 1 inch (2.5 cm) apart so air circulates and bacon crisps evenly.

Step 6: Make the optional maple-pepper glaze and lightly coat

In the same small glass jar used for liquids, stir together 2 tablespoons pure maple syrup with 1/4 teaspoon freshly ground black pepper if using. Using a small spoon or pastry brush, very lightly brush or drizzle a thin, even layer of the maple mixture over the tops and sides of the bacon-wrapped dates — just enough to encourage caramelization without pooling or burning. Keep any excess glaze in the jar on the marble.

Step 7: Bake, turn, and brown for even crispness

Place the baking sheet on the middle oven rack and bake for 8–10 minutes until the first side is deep golden. Carefully remove the tray, use tongs to turn each date so the opposite side can brown, rotate the tray 180° for even heat, and return to the oven for another 7–10 minutes (about 15–20 minutes total) until bacon is deep golden and edges are crisp and you can see the cheese just beginning to bubble at the ends.

Step 8: Optional quick broil to finish the edges

If you want extra crispness, switch to high broil briefly with the rack still in the middle and broil for 1–3 minutes while watching constantly so the glaze doesn’t burn. The bacon edges should darken slightly and snap. Remove immediately when you see the desired color.

Step 9: Rest and blot excess fat

Remove the baking sheet from the oven and let the bacon-wrapped dates rest on the pan for about 5 minutes; the filling will be extremely hot. If desired, gently blot any excess rendered fat around the dates with a paper towel while leaving the tops intact, then transfer them carefully to a serving platter.

Step 10: Finish with salt, parsley, and any glaze drizzle

If any maple glaze pooled on the sheet, spoon a little back over the warm dates. Lightly sprinkle flaky sea salt over the tops and scatter finely chopped fresh flat-leaf parsley for color and brightness. Leave the toothpicks in place for easy picking and serving.

Step 11: Serve suggestions and pairing

Serve the warm bacon-wrapped dates as an hors d'oeuvre alongside something crisp and fresh — a simple green salad or crunchy crudités balances the richness beautifully. They pair wonderfully with sparkling wine, a dry white, or a light beer. Plan on 2–3 dates per person depending on appetite.

Step 12: Make-ahead and reheating notes

To make ahead, assemble the stuffed and bacon-wrapped dates up to securing with toothpicks, cover tightly, and refrigerate for up to 24 hours; when ready to serve, add the glaze and bake, adding 1–2 extra minutes if they are cold. Leftover cooked dates keep in an airtight container for up to 3 days and reheat on a baking sheet at 350°F (175°C) for 8–10 minutes until warmed and re-crisped.

Notes

• Soak wooden toothpicks for 10 minutes to prevent burning.
• Use room-temperature goat cheese for easier filling.
• If using thick-cut bacon, par-cook slightly to render fat before wrapping.
• Reheat on a baking sheet at 350°F (175°C) to re-crisp bacon.
• Store cooked dates in an airtight container for up to 3 days.