recipe

Bacon-Wrapped Dates: an irresistible, bite-sized appetizer with a goat cheese filling

Total time: 30 Min
Difficulty: Low
Serves: 8 people
By Cookist
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When you're trying to decide on the perfect bite-sized party appetizer to serve to guests, one easy recipe that will always be a hit is bacon-wrapped dates with goat cheese.

This mouthwatering appetizer has it all – sweet, salty, savory, with the perfect amount of tanginess thanks to the goat cheese. They're crispy on the outside, and soft and creamy on the inside.

The best part is that you only need three ingredients and about half an hour to make bacon-wrapped dates at home. You may want to double up on the batch because these bacon-wrapped dates are sure to disappear quickly.

How to Pit Dates 

Pitting dates is easier than you may think. All you need to do is take a sharp knife and make a small cut into the date. Then simply remove the pit from the date. Voila! Now you're ready to stuff the dates with cheese.

How to Make Bacon-Wrapped Dates

Ready to make the most mouthwatering bacon-wrapped dates ever? Let's get started! Take your pitted dates and stuff each one with a small scoop of goat cheese. Press the edges of the incision together to close the date. Take a piece of bacon and wrap it around a date. Place a toothpick into the bacon to secure it, then repeat until all the dates have been wrapped.

Put the dates onto a rimmed baking tray. A rimmed tray is essential because the bacon will release grease as it bakes. Bake the dates for 10 minutes, then flip and bake for several minutes more, until they get golden brown and crispy.

Flip the dates onto the remaining side, and bake for a few more minutes. Take the tray out of the oven and leave the dates to cool for 5 minutes. Serve warm with or without dipping sauce.

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Bacon-Wrapped Dates Variations 

There are plenty of fantastic bacon-wrapped date variations to try. You can switch up the cheese and use blue cheese, feta cheese, or cream cheese.

You can also try adding a glaze to your dates. Brown sugar is a favorite option – all you need to do is sprinkle a little brown sugar over each bacon-wrapped date. You can also mix the brown sugar with cayenne powder for a spicy kick.

Not into cheese or looking for a dairy-free option? Try stuffing your dates with almonds or another type of nut.

Tips for the Best Bacon-Wrapped Dates

To make sure the bacon gets crispy, turn the dates (use the toothpick, so you don't burn your fingers) while they're baking. Also, make sure your oven is properly preheated.

Medjool dates are perfect for this recipe. They're large, soft, and have a wonderful sweet flavor.

You can make your bacon-wrapped dates in an air fryer. Simply preheat your air fryer to 360F. Prepare the dates as outlined in the recipe, then air fry them for 12 minutes, flipping once halfway through.

For a smokier flavor, use smoked bacon to wrap your dates.

If you'd like to serve your dates with a dipping sauce, there are a few great-tasting options to try. Serve your bacon-wrapped dates with romesco sauce, a honey-balsamic sauce, or a bourbon maple sauce.

How to Store Bacon-Wrapped Dates

Let the dates cool slightly, then store them in an airtight container for up to 3 days.

To reheat them, bake them at 350°F for 10 minutes or until heated through.

Ingredients
bacon, sliced in half horizontally
8 slices
Dates
16
goat cheese
4 ounces

Instructions

Preheat your oven to 350°F.

Make a small incision in each date. Take out the pit.

Scoop a small amount of goat cheese onto a teaspoon.

Stuff the date with goat cheese, then press the edges of the cut together. Repeat with remaining dates.

Wrap a piece of bacon around each date. Place a toothpick into the bacon to secure it.

Put the dates onto a rimmed baking tray. Bake for 10 minutes, then flip and bake for 5 to 8 minutes.

Flip the dates onto the last side, and bake for 5 to 8 minutes more.

Take the tray out of the oven and leave the dates to cool for 5 minutes. Serve warm.

Notes

Thin bacon works best for this recipe. It's easier to wrap around the dates.

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