Bacon Wrapped Dates made with sweet, plump dates, creamy herbed cheese, and salty bacon are always a hit and the first appetizer to disappear at get-togethers. Great for holidays, game day, Sunday brunch, and any occasion. They are truly irresistible!
We love foods wrapped in bacon. Buy extra and make these Bacon Wrapped Chicken Bites and Bacon Wrapped Jalapeno Poppers, too!
Bacon Wrapped Dates Recipe
Bacon Wrapped Dates aren’t the prettiest in the world, but they’re always one of the first items to be snatched up on a buffet table. The trio of sweet dates stuffed with creamy cheese, enclosed in salty bacon is simply a bundle of deliciousness that cannot be denied.
The version we’re sharing today makes 24 bites. You can easily make less or more to accommodate how many guests you’ll be having over. But honestly, I’d make more because they go fast!
Ingredients Needed
You only need a very short list of ingredients to make bacon wrapped dates.
(Scroll below to the printable recipe card for details and measurements.)
- Bacon – Avoid thick-cut bacon for this appetizer and stick with regular bacon. Too thin and the bacon won’t feel substantial enough, but if it’s too thick, it won’t cook properly.
- Dates – Medjool dates are what you want to purchase for Bacon Wrapped Dates. They have a rich, sort of caramel-like flavor and a soft, chewy texture as opposed to regular dates (Deglet Noor), which are smaller and firmer. You can usually find them in the produce section. Try to pick ones that appear plump and not shriveled or dry. Note: these type of dates come pitted and unpitted. If you can find the pitted ones, score! It not, you’ll need to pit them yourself (see below.)
- Cheese – We absolutely love the subtle tangy flavor and creaminess of goat cheese, so that’s what I always use, but you have other options if you don’t like it (see below.)
- Almonds – This is optional, but a fourth element I always include if I know nobody coming over has a nut allergy. A smoked almond stuffed into the creamy filling of bacon wrapped dates is a fantastic addition.
- Herbs, Spices, and Honey – To round out the flavors, we add some freshly minced thyme, a touch of cayenne pepper, kosher salt, and black pepper to the cheese. We also baste a little bit of honey over the bacon before they go into the oven.
Variations
- Wrap the dates in pancetta or prosciutto instead of bacon. Keep in mind, prosciutto will cook a lot faster than bacon.
- Mix in some fresh herbs or spices with the goat cheese. Diced chives or onion powder work great.
- Replace the goat cheese with a different cheese. Whipped cream cheese, Gouda, and sharp white cheddar are all delicious. Or even blue cheese, which gives it a more intense flavor.
- Omit the nut. We love the textural crunch by adding a whole almond, but you can simply leave it out, if preferred.
How to Pit Dates
Ideally, you’ll be able to find pitted dates, which makes prep a lot faster. If you can only find dates that still have the pit, you’ll need to remove the pit yourself. The easiest way to pit a medjool date is to use a small paring knife. Slice the dates lengthwise to create a pocket, being very careful not to cut all the way through (your knife should hit the pit.) Gently pull the date open, remove the pit and discard. Now you’ll have a nice little opening for the cheese filling.
How to Make Bacon Wrapped Dates
Bacon Wrapped Dates with goat cheese are very easy to assemble in just a few steps. Here’s a brief summary:
(Scroll below to the printable recipe card for details and measurements.)
- Pit the dates if needed.
- Make the cheese mixture and stuff the dates.
- Press an almond into the cheese and seal shut.
- Wrap in bacon and secure with a toothpick.
- Baste with honey.
- Bake and enjoy!
Tips for Success
- Purchase regular bacon. Thick-cut won’t cook properly.
- Trim the bacon. Cut each slice of bacon so that it wraps around the dates no more than 1.5 times. If the bacon overlaps too much it will be too thick and won’t cook properly.
- Flip the dates while baking. Flip the dates midway through baking so the bacon cooks evenly.
- Don’t overstuff the dates. Use a piping bag or small spoon to fill the dates with about 1 teaspoon of the cheese mixture. Don’t overfill them.
- Soak the toothpicks. If you’re using toothpicks to secure the bacon, I highly recommend soaking them in water first, so they don’t burn.
Make Ahead and Storing Leftovers
- Can bacon wrapped dates be made ahead of time? Yes. You can assemble the dates the day before you plan to bake them. Keep them covered in the refrigerator. Baste with honey just before baking, then bake as directed.
- Storing leftovers: Leftovers should be stored in an airtight container in the refrigerator and will keep up to 3 days.
- To reheat: Place chilled dates on a baking sheet coated with nonstick spray, then bake at 350 degrees F for 6-8 minutes or until dates are warmed through and bacon crisps back up.
More Party Appetizers:
- Cucumber Sandwiches
- Mini Tortellini Kabobs
- Pigs in a Blanket
- Bacon Wrapped Chicken Bites
- Grape Jelly Meatballs
- Crab Rangoon
- Jalapeno Poppers
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Bacon Wrapped Dates
Ingredients
- 24 plump Medjool dates , pits removed
- 6 ounces goat cheese , softened
- 1 tablespoon finely minced fresh thyme (or 1 teaspoon dried)
- 1/8 teaspoon cayenne pepper
- kosher salt and black pepper , to taste
- 24 smoked almonds , optional
- 12 slices regular bacon , cut in half
- 1/4 cup honey
- toothpicks (soaked in water for 15 minutes)
Instructions
- Preheat the oven to 400 degrees F with the rack in the middle position. Line a rimmed baking sheet with parchment paper.
- If the dates are not already pitted, using a pairing knife, slice the dates lengthwise to create a pocket, being very careful not to cut all the way through. Remove the pit and discard. Set dates aside.
- In a medium bowl, mix together the goat cheese, thyme, cayenne pepper, and a pinch of salt and pepper to taste, until throughly combined.
- Using a small spoon or a piping bag fitted with a plain tip, stuff the dates with about 1 teaspoon of the goat cheese mixture and then press an almond into the cheese. Gently squeeze to seal the dates shut.
- Wrap each date with bacon and secure with a toothpick. Place the stuffed date on its side on the baking sheet. Repeat with the remaining dates, spacing them evenly apart.
- With a pastry brush, baste the honey all over the wrapped dates (it shouldn't drip – you just want a thin coat.)
- Transfer to the oven and bake 20 minutes, flipping halfway through, until the bacon is browned and crisp on all sides. (Keep an eye on the dates and remove from the oven as soon as the bacon is as crispy as you like, or alternatively allow them to bake longer if you want them even crispier.)
- Remove from the oven and transfer to a paper towel lined plate and let sit for 5 minutes so the grease can drain. You can leave the toothpicks in or remove them for a cleaner presentation.
- Serve warm or room temperature and enjoy!
Absolutely delicious! Love the almond addition.