Bacon Wrapped Dates take just minutes to wrap up and become something amazing after just a quick bake in the oven. Caramelized chewy dates covered in warm, crispy bacon. The perfect make ahead appetizer!
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Perfect make ahead appetizer
Bacon wrapped dates can be pre-wrapped and frozen for up to a month for an even faster sweet and salty snack.
Make ahead of time then simply pop in your oven before guests arrive. Or before you pull the cork on the wine for your date night at home.
Doesn’t get much easier than that!
And because bacon wrapped dates are (almost) just as tasty at room temperature as they are fresh out of the oven you can leave them on the buffet for guests to graze on for hours.
And since bacon wrapped dates are a naturally gluten free, dairy free appetizer that are loved by everyone they’re what I served guests as a part of my own wedding cocktail hour appetizer spread.
Ingredients
- Pitted medjool dates – can be found in the produce department of most grocery stores. Dates with pits can be used but removing the pits is time consuming.
- Bacon – thin sliced bacon is preferred because it will get crisper, faster. Thick sliced bacon will take slightly longer to cook and must be toothpick to prevent the bacon from falling off.
Customize It!
It’s so easy to customize this two ingredient appetizer recipe. Get creative! Make it your own!
- Stuff with nuts, cheese, fresh and/or dried fruit. Almonds, pistachios, apples, dried apricot, blue cheese and goat cheese are all great options.
- Stick some fresh herbs like tarragon or mint inside.
- Stir dried spices like curry powder or black pepper into soft cheese before stuffing.
- Swap out bacon for prosciutto and reduce baking time.
- Wrap with salami and serve cold instead of baking.
- Meat lover? Stuff the dates with sausage rounds AND wrap with bacon.
- Drizzle with honey, maple syrup or fruit preserves before or after baking.
Step by step instructions
- Preheat oven to 425 degrees F. Soak toothpicks in water, if using. Or you can make bacon wrapped dates without toothpicks simply by placing the bacon with the seam sides down.
- Cut entire package of bacon in thirds. Working one at a time, wrap a bacon piece around a pitted date.
- Place seam side down on baking sheet. Continue until all dates are wrapped in bacon.
- Bake until bacon is evenly browned and dates are caramelized, turning halfway through, 14 to 18 minutes total.
- Serve warm or at room temperature.
How to make ahead of time
Bacon Wrapped Dates can be made ahead and either refrigerated over night or frozen. Freeze on baking sheet and transfer to freezer storage bag up to 1 month. Reduce heat to 375 degrees and bake 10 minutes longer.
How to serve
This lightly sweet and salty snack that pairs just as well with beer as it does with champagne.
Serve bacon wrapped dates as a part of a vegetable crudité, cheese plate, or salad. They are great with the pickles and olives as a Thanksgiving appetizer. Or snack on them with some fresh fruit to balance the richness.
📖 Recipe
Ingredients
- 10 ounces medjool dates about 35-40, pitted
- 1 pound sliced bacon
Instructions
- Preheat oven to 425 degrees F. Soak toothpicks in water, if using.
- Cut entire package of bacon in thirds. Working one at a time, stretch a bacon piece around a pitted date and place seam side down on baking sheet. Continue until all dates are wrapped in bacon.
- Bake until bacon is evenly browned and dates are caramelized, turning halfway through, 14 to 18 minutes total.
- Serve warm or at room temperature.
Notes
Nutrition
Jacqueline Debono
I love the idea of this appetizer especially because bacon and dates are two of my favourite foods! Have to give them a try next time I’m entertaining!
Brian Jones
Ooo they sound lovely I have been using dates a lot this winter in all sorts of recipes (they even formed part of a wing glaze last week). Must try these although I reckon anyone else wanting to try some will fail as they are mine… All mine 😀
Amanda Wren-Grimwood
Sweet chewy dates and crisp salty bacon is a yummy combination. I can imagine that they disappear in no time and that one is not enough!
Laura
I fell in love with them, what a fantastic idea. Here in France we have dates coming from Tunisia, they are so sweet. I wouldn’t add anything to them, this recipes is perfect as it is.