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Close-up of warm, crispy Bacon-Wrapped Dates stuffed with cheese, sprinkled with sea salt, served on a wooden board.

Bacon-Wrapped Dates

These bacon-wrapped dates are a delightful appetizer that perfectly balances sweet and savory flavors. They are easy to make and are sure to impress your guests at any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Bacon Precooking 10 minutes
Total Time 45 minutes
Servings: 20 dates
Course: Appetizer
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

For the Dates
  • 20 Medjool dates
  • 4 ounces Crumbled blue cheese (or goat cheese or feta)
For the Bacon
  • 10 slices Bacon
For Seasoning
  • 1 Freshly-ground black pepper
  • 1 Flaky sea salt

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Paring knife
  • Toothpicks
  • Wire rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Lay the bacon strips side by side on the prepared baking sheet. Cook for about 10 minutes, or until the bacon is halfway cooked but still pliable. Drain any excess grease.
  3. While the bacon is pre-cooking, make a shallow lengthwise cut in the top of each date. Remove the pits. Fill each date with a spoonful of cheese. Gently squeeze the date to close it around the cheese.
  4. Once the bacon is cool enough to handle, slice each strip in half. Wrap a bacon half around each stuffed date and secure with a toothpick.
  5. Line the baking sheet with a fresh sheet of parchment paper. Arrange the bacon-wrapped dates evenly on the sheet. Season with black pepper. Bake for 5-7 minutes per side, flipping halfway through, until the bacon is cooked and slightly crispy. Watch closely to prevent burning.
  6. Transfer the baking sheet to a wire rack. Sprinkle the dates with flaky sea salt. Serve warm.

Notes

For the cheese, a firm cheese that holds its shape well is recommended. Goat cheese, feta, or a crumbly blue cheese work well. You can also use Manchego, Parmesan, or aged cheddar. If you prefer, you can skip pre-baking the bacon and use precooked bacon that is still flexible.

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