Bacon Wrapped Dates Recipe
basil parmesan risotto | seasonal veggies | lemon vinaigrette
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Ingredients
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Dates & Fillings
Bacon & Assembly
Finish & Garnish
Method
Dates & Fillings
- 1
Prepare dates
Preheat oven to 400°F (200°C). Using a sharp paring knife, make a lengthwise slit in each Medjool date and remove the pit, keeping the date largely intact.
- 2
Fill dates
Using a small spoon or a piping bag, stuff approximately 1 teaspoon (about 0.17 oz) of goat cheese into each pitted date. Alternatively, place one toasted almond or pecan into each date and then add a small dab of cheese on top or next to the nut so both are enclosed when wrapped.
Bacon & Assembly
- 3
Prep bacon
Cut each bacon slice in half crosswise to make 24 shorter strips. In a small bowl mix the brown sugar and smoked paprika.
- 4
Wrap dates
Wrap each stuffed date with one half-slice of bacon so the seam is on the underside. If desired, sprinkle a light pinch (about 1/8 tsp) of the brown sugar-paprika mix on the bacon side facing up, or press a little of the mixture onto the bacon before wrapping. Secure each bundle with a toothpick through the center.
- 5
Arrange for baking
Place wrapped dates seam-side down on a rimmed baking sheet lined with parchment paper or a wire rack set over the sheet (rack helps crisp the bacon and lets fat drip). Leave a little space between each so air circulates.
- 6
Bake
Bake in the preheated 400°F oven for 15–20 minutes, rotating the pan once halfway through, until the bacon is browned and crisp to your liking. If using a rack, check underside after 12 minutes to ensure it is not burning. For extra caramelization, broil for 1–2 minutes at the end—watch closely.
Finish & Garnish
- 7
Rest and garnish
Remove dates from oven and transfer to a plate lined with paper towel for 1–2 minutes to absorb excess fat. While still warm, sprinkle each with a light dusting of grated Parmesan and the remaining pinch of black pepper.
- 8
Add basil and serve
Garnish with torn or chiffonade basil leaves: either tuck a small whole basil leaf under each toothpick or scatter the basil over a serving platter. Serve warm or at room temperature as an appetizer alongside the basil-parmesan risotto and seasonal vegetables with lemon vinaigrette, or on their own.