Bacon Wrapped Dates Recipe

1. Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil and place a wire rack on top — this allows bacon fat to drip away. If you don’t have a rack, line the foil and reserve a paper towel to blot excess fat after baking.

2. If dates are very dry, soak them in hot water for 5 minutes, then drain and pat dry. If using almonds/pecans, set them out. If using cream cheese, keep it slightly chilled so it’s easy to pipe or spoon.

3. Slice each bacon strip in half crosswise so you have 24 shorter pieces. This size wraps neatly around a single date.

4. If using nuts: make a small lengthwise slit in each date (or use the existing pit cavity) and insert one almond or pecan half. If using cream cheese: pipe or spoon about 1/4 tsp into each date.

5. Wrap one half‑slice of bacon around each stuffed date so the seam is on the bottom. Secure with a toothpick pushed through the center to hold bacon in place.

6. Arrange the bacon‑wrapped dates seam‑side down on the wire rack, spacing them about 1 cm apart so hot air circulates.

7. Brush each bacon piece lightly with a little olive oil if desired — this helps even browning (optional).

8. Bake in the preheated oven for 18–22 minutes, rotating the pan once at about 10–12 minutes, until bacon is crisped to your liking and fat is rendered. For chewier bacon, reduce time by 2–4 minutes; for extra crisp, add 2–4 minutes but watch closely.

9. Remove from oven and transfer dates to a paper‑towel‑lined plate briefly to blot excess fat, then arrange on a serving platter.

10. Warm the pomegranate molasses slightly (10–15 seconds in microwave or in a small saucepan over low heat) so it’s pourable but not hot.

11. Drizzle about 2 tablespoons of the pomegranate molasses over the arranged dates, then drizzle additional molasses to taste at the table (reserve ~1 tbs).

12. Immediately sprinkle the finely grated Grana Padano over the dates so it adheres to the sticky molasses; use about 2–3 tablespoons in total, adjusting to taste.

13. Finish with a light crack of black pepper over the top and scatter the chopped parsley for color if using.

14. Serve warm or at room temperature. Pass extra pomegranate molasses on the side for guests who want more.