Bacon Wrapped Dates Recipe

Prep the dates

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Using a paring knife, make a lengthwise slit in each date and remove the pit. Be careful to keep the date mostly intact so it can be filled.

Stuff the dates

Using a small spoon or a piping bag, fill each pitted date with about 1/2 tablespoon cream cheese (or goat cheese). Do not overfill; you should be able to close the date around the filling.

Wrap with bacon

Cut each bacon slice in half crosswise to make 24 pieces. Wrap each stuffed date with a half-slice of bacon, overlapping slightly. Secure with a toothpick pushed through the center to hold the bacon in place.

Bake

Arrange the wrapped dates on the prepared rack or directly on the foil-lined pan, seam-side down. Bake in the preheated oven for 18–22 minutes, turning once halfway through, until bacon is crisp and browned. If using thicker bacon, bake 22–28 minutes and watch closely to avoid burning.

While the dates bake, combine balsamic vinegar (3 tbs), honey (1 tbs), and butter (1 tsp) in a small saucepan over medium heat. Bring to a gentle simmer and reduce until syrupy, about 6–8 minutes, stirring occasionally. Do not boil vigorously. Remove from heat and stir in 1/4 teaspoon salt (from the listed 1 tsp — remaining salt is for the salad). The glaze should coat the back of a spoon. Taste and adjust sweetness or acidity by adding a pinch more honey or a splash more balsamic if desired.

When the baked dates come out of the oven, brush or drizzle about half of the warm glaze over them so the bacon gets a glossy finish and some sweet-tangy flavor. Reserve the remainder to dress the salad or for additional drizzling.

Make the dressing: In a small bowl whisk together extra-virgin olive oil (2 tbs), lemon juice (1 tbs), honey (1 tsp), remaining salt (3/4 tsp of the listed 1 tsp), and freshly ground black pepper (1/2 tsp). Taste and adjust seasoning—add a little more honey if too tart, or a touch more lemon if too mild.

Assemble the salad: Place 4 cups baby arugula in a large bowl. Add the toasted walnuts (1 cup) and crumbled gorgonzola (3 oz). Drizzle the dressing over the greens and toss gently just before serving to avoid wilting.

Plate: Arrange a bed of dressed arugula on a serving platter. Place 3–4 warm bacon-wrapped dates per portion on top of the greens. Drizzle any remaining balsamic glaze lightly over the dates and salad for extra flavor. Serve immediately while dates are warm and bacon is crisp.