Bacon-Wrapped Stuffed Dates: The Best Easy Appetizer
When I say that bacon-wrapped stuffed dates are the best easy appetizer, I don’t say it lightly. I’ve been making this recipe for 20 years.
I’ve catered and hosted hundreds of events and dinner parties, and the biggest hit is ALWAYS my bacon-wrapped dates.
They may not be the most beautiful appetizer on the table, but I’ve had friends drive 120 miles just for these dates—they’re that good!
What makes stuffed bacon-wrapped dates so delicious? It’s the combination of the salty bacon with the sweet dates and the surprise of nutty cheese.
Bacon-Wrapped Stuffed Dates Ingredients and Substitutions
Inspired by one of my favorite traditional Spanish tapas, this stuffed bacon-wrapped-dates recipe couldn’t be easier. There are just three simple ingredients. Here are a few tips on purchasing, and if need be, substituting them.
Medjool Dates
Medjool dates are larger and sweeter than other date varieties, and they are definitely my top choice. California grows a lot of dates, so I can easily find the Medjools, and many times they’re even pitted.
If you have to pit them yourself, just run a small paring knife lengthwise down each date and remove the pit. After stuffing and wrapping your dates, you’ll never know they’ve been cut.
If you can’t find Medjool dates, use the largest dates you can find.
Pecorino Romano Cheese
This popular Italian cheese is most famous as the cheese in Cacio e Pepe. It’s used in that dish because of its low melting temperature, and that’s precisely why I use it here.
I have used asiago cheese and parmesan cheese, which have a similar taste, but I find pecorino Romano works better, especially when I reheat my bacon-wrapped dates.
Bacon
I love the taste of applewood-smoked bacon, but if you have another favorite bacon, go for it. I use the standard thickness (1/16-inch), but if you want super crispy, choose the thin sliced (1/32-inch). I find the thick-cut bacon (1/8-inch) doesn’t cook as well in this recipe.
My personal preference is pork bacon. If you don’t eat pork, then obviously regular bacon is not an option for you. Substitute turkey bacon or veggie bacon.
Toothpicks
I’m including the toothpicks in this section because there are some important things to keep in mind when using them. Since they are going into the oven, make sure they are wooden and don’t contain any plastic.
Also, because they are wooden, they can burn. The best way to prevent this is to soak them in water for at least a half hour before using them.
Bacon-Wrapped Stuffed Dates Recipe
Makes 24
Ingredients
24 wooden toothpicks
24 Medjool, or other large, pitted dates
2 ounces pecorino Romano cheese
12 slices applewood-smoked bacon
Instructions
1. Soak toothpicks in water and set aside. (They should soak at least 30 minutes).
2. Preheat oven to 400°.
3. Line a rimmed baking sheet with foil or parchment paper (for easy cleanup of bacon drippings).
4. Place a wire rack on top of the prepared baking sheet, then spray it with nonstick cooking spray or coat it with oil.
5. Cut cheese into slivers slightly shorter than the length of the dates. They should be similar in size to slivered almonds.
6. Stuff each date with one sliver of cheese. If your dates are pre-pitted, you can slip the cheese through the whole at the bottom. If you pitted your dates, just place the cheese in your lengthwise slit.
7. Cut each of your bacon slices in half widthwise so that you have 24 pieces.
8. Wrap each stuffed date with a piece of bacon (that is, a half slice of bacon per date).
9. Near the end of the bacon flap, skewer the date through the bacon with a toothpick and place the date on the rack with the flap side down.
10. Bake for 10 minutes. Flip each date (trust me, it’s worth it), then cook an additional 10–15 minutes until bacon is fully cooked.
For crispier bacon, cook 2–3 minutes longer, but watch closely so it does not burn. If you plan on reheating, undercook slightly.
11. Let stand 5 minutes or so before eating.
Pro Tip: Let the bacon grease cool before you dispose of it.
Serving Bacon-Wrapped Dates
In my family, no holiday gathering is complete without this simple appetizer. And I’m not just talking holiday season holidays. I mean ANY holiday: Mother’s Day, Father’s Day, Thanksgiving, and really, any dinner party.
How to Serve
Everybody’s favorite appetizer can be served in a bowl or on a platter. A fun idea is to serve bacon-wrapped stuffed dates as part of a charcuterie or cheese board.
Temperature
You can serve your dates at room temperature, but stuffed bacon-wrapped dates are best hot, while the cheese is still melted. If the dates will be left out for hours, consider serving them in a chafing dish.
Make Ahead
What makes an easy appetizer the perfect appetizer? If you can make it ahead of time! With this recipe, you can choose to prep just the dates ahead of time—but you can also make the entire simple recipe days before you’ll be serving it.
In an airtight container, your stuffed dates will last in the fridge for up to a week, and in the freezer for months.
Reheating
I will usually make this stuffed-dates recipe a few days before my event. The dates can be reheated in the oven or the microwave.
To reheat bacon-wrapped dates in the oven, place them on a sheet pan (preferably with racks), and heat them in the oven for about 5 minutes at 375°.
In the microwave, place the dates on a microwave plate or bowl and heat on high for 1 minute. Stir and heat another 30 seconds. Cooking time may vary, so test by cutting one in half. If the inside is not hot, stir, and heat another 30 seconds.
Variations
Cheese
As I’ve mentioned, my favorite choice of cheese for dates is pecorino Romano cheese. For a change, you can try gruyere or a soft cheese like tangy goat cheese, feta cheese, cream cheese, or blue cheese.
For a nondairy version, replace the cheese with whole almonds.
Bacon
Sweet Medjool dates taste great with any kind of bacon. Feel free to switch things up with different flavors like maple, peppered, or hickory-smoked bacon.
Extras
These sweet and savory bites are already the perfect balance of flavors. You don’t even need salt or black pepper!
However, if you want to fancy up this simple recipe, you can add a drizzle of honey or maple syrup on top. Then add a few sprigs of fresh thyme or rosemary as garnish.
MORE EASY APPETIZER RECIPES
Smoked Fish Dip
Dakos Salad (Greek Bruschetta)
Vegetable Skewers
