Bacon-Wrapped Dates
These Bacon-Wrapped Dates are the easiest yet most impressive appetizer made with 5 ingredients. Perfect for a holiday menu, they are sure to be a crowdpleaser.
If I had to choose, Bacon-Wrapped Dates are probably my favorite holiday appetizer. They are chewy, smoky, and so rich in flavor, plus easy to assemble too! I love how impressive they look on the table, but only take minutes to assemble.
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When I’m hosting a crowd, I prepare these in advance and keep them in the fridge so all I have to do is bake and serve. If you are looking for a starter that’s rich in flavor but easy to make, then these are for you! Be sure to also try these other reader favorite appetizers, Cranberry Cheese Ball and Slow Cooker Spinach and Artichoke Dip.
Laura Ashley’s Tip: If your dates aren’t super soft, you can soak them in hot water for 5 to 10 minutes before stuffing them to make the dates chewy again. Be sure to dry them well with paper towels before baking.
Table of Contents
Why You’ll love this Recipe
- 5-Ingredient appetizer. If you want to ‘wow’ your family and friends but don’t want the hassle, these Bacon-Wrapped Dates are so simple to make.
- Assemble in advance. You can easy assemble these dates and hold them in the fridge until you are ready to bake and serve.
- Customize to your liking. With different types of cheese as well as nuts, you can have fun with different flavors for this recipe.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Medjool dates: Make sure they are Medjool, which are larger in size and softer in texture than a regular date. Remove the pits before making the recipe or purchase them already pitted.
- Soft cheese: I like to use a sweet flavored goat cheese, a cream cheese mixed with a jam, or bleu cheese.
- Bacon: Adds nice smoky and rich quality that pairs wonderfully with the sweet dates.
- Honey or hot honey: A little brushing brings out the natural sweetness of the dates. If you like spice, use hot honey instead.
- Fresh rosemary: A warm herb with rich flavor.
- Toasted pecans or candied pecans (optional): The perfect crunch and flavor addition.
Tools You’ll Need
How to Make Bacon-Wrapped Dates
- Preheat oven to 350°F. Line a baking sheet with parchment paper or foil.
- If using cream cheese, blend 4 ounces with 1-2 tablespoons of your desired sweet and/or savory jam or preserves.
- Slice each date lengthwise (not all the way through) and remove the pit if needed. Fill each date with about 1-2 teaspoons of cheese, then gently press closed.
- Wrap each stuffed date with a half slice of bacon and secure with a toothpick. Place seam side down on the prepared rack or baking sheet.
- In a small bowl, stir together honey, chopped rosemary, salt, pepper, and a 1/2 tablespoon of water. Brush half of the mixture over each bacon-wrapped date. Bake for 20 minutes.
- Remove the pan from the oven. Carefully flip each date. Brush on the remaining honey mixture.
- Bake again for 20-25 minutes or until the bacon is caramelized and crispy.
- Transfer to a serving platter and sprinkle with crushed pecans if desired. Serve immediately.
Expert Tips
- Bake time will vary. It’s best to use regular bacon so that the texture is crispy and browns evenly in the oven. If your bacon is thinner, it’ll cook faster. If thicker, it’ll take longer. Check for doneness and adjust the bake time as needed.
- Don’t slice all the way through the date. You want to create a pocket within the date to add the cheese so it doesn’t seep out during baking.
- Soften the cheese to room temperature for easy stuffing. This will make it super simple and easy to stuff each date.
- Try a different cheese as desired. I’ve made these with sweet flavored goat cheese, blue cheese, as well as cream cheese for variety. If using cream cheese, I prefer to mix it with a sweet and/or savory jam or preserves. You can even make half with one cheese and half with another!
- Lightly brush the honey mixture onto the bacon. It doesn’t need to be a heavy coat on the bacon or else it could prevent the bacon from cooking as evenly on all sides.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven, or better yet the air fryer, until warmed through and the bacon is crispy again.
We don’t recommend freezing these dates as it will change both their texture and flavor once thawed.
Frequently Asked Questions
No, it’s best to use regular bacon so that the texture is crispy and is browns evenly in the oven.
Goat cheese, cream cheese, blue cheese, even Boursin works great!
Yes, you can assemble them and hold them in the fridge for a few hours before baking and serving.
More Easy Appetizer Recipes
Bacon-Wrapped Dates
Ingredients
- 28 Medjool dates
- 4 ounces soft cheese (sweet flavored goat cheese, blue cheese or sweetened cream cheese) see note about choice of cheese
- 14 slices bacon cut in half
- 1/3 cup honey or hot honey
- 1 teaspoon minced fresh rosemary
- salt and black pepper amount as desired
- 2 tablespoons minced toasted pecans or candied pecans optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or foil.
- If using cream cheese, blend 4 ounces with 1-2 tablespoons of your desired sweet and/or savory jam or preserves.
- Slice each date lengthwise (not all the way through) and remove the pit if needed. Fill each date with about 1-2 teaspoons of cheese, then gently press closed.
- Wrap each stuffed date with a half slice of bacon and secure with a toothpick. Place seam side down on the prepared rack or baking sheet.
- In a small bowl, stir together honey, chopped rosemary, salt, pepper, and a 1/2 tablespoon of water. Brush half of the mixture over each bacon-wrapped date. Bake for 20 minutes.
- Remove the pan from the oven. Carefully flip each date. Brush on the remaining honey mixture. Bake again for 20-25 minutes or until the bacon is caramelized and crispy.
- Transfer to a serving platter and sprinkle with crushed pecans if desired. Serve immediately.
Video
Notes
Expert Tips
- Bake time will vary. It’s best to use regular bacon so that the texture is crispy and browns evenly in the oven. If your bacon is thinner, it’ll cook faster. If thicker, it’ll take longer. Check for doneness and adjust the bake time as needed.
- Don’t slice all the way through the date. You want to create a pocket within the date to add the cheese so it doesn’t seep out during baking.
- Soften the cheese to room temperature for easy stuffing. This will make it super simple and easy to stuff each date.
- Try a different cheese as desired. I’ve made these with sweet flavored goat cheese, blue cheese, as well as cream cheese for variety. If using cream cheese, I prefer to mix it with a sweet and/or savory jam or preserves. You can even make half with one cheese and half with another!
- Lightly brush the honey mixture onto the bacon. It doesn’t need to be a heavy coat on the bacon or else it could prevent the bacon from cooking as evenly on all sides.
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven, or better yet the air fryer, until warmed through and the bacon is crispy again. We don’t recommend freezing these dates as it will change both their texture and flavor once thawed.Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
I used cream cheese but baking them two 20 minute intervals seemed too much. The cheese & honey ran out of the date & made a horrible sticky mess in my pan. Gonna try again but use goat cheese & only bake until the bacon seems done.
I hope you LOVE it!! Goat cheese is definitely our favorite. 🙂
we had similar living in Washington state except they used goat cheese..it’s more pungent and adds a really good flavor with the savory of the bacon and the sweet of the date.
Oh yes 🙂 They’re so good that way. I make half with goat cheese.