Bacon Wrapped Dates Recipe
Stuffed with halloumi cheese, topped with pomegranate molasses drizzle
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Ingredients
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Dates & Filling
Bacon & Seasoning
Glaze & Garnish
Method
Dates & Filling
- 1
Prepare dates
Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper or foil. Using a small knife, make a lengthwise slit in each date and remove the pit, keeping each date intact.
- 2
Cut halloumi
Pat the halloumi dry with paper towel. Cut into 24 sticks roughly 1 cm x 1 cm x 3 cm (or small cubes to fit inside dates). You should have one piece per date.
- 3
Stuff dates
Push one piece of halloumi into each pitted date so the cheese fills the cavity but the date remains closed enough to wrap. If a date is very small, use a smaller piece of halloumi.
Bacon & Seasoning
- 4
Prepare bacon
Cut each bacon slice in half crosswise so you have 24 shorter pieces. Lightly season each bacon piece with a pinch of black pepper and a dusting of smoked paprika, if using.
- 5
Wrap dates
Wrap each stuffed date with one half-slice of bacon, securing the bacon with a toothpick through the centre. Place wrapped dates seam-side down on the prepared baking sheet, spacing them about 1–2 cm apart.
- 6
Bake
Bake in the preheated oven for 15–20 minutes, turning once halfway through, until bacon is crisp around the edges and cheese is warm. For extra crispness, broil/grill on high for 1–2 minutes at the end—watch carefully to avoid burning.
Glaze & Garnish
- 7
Make glaze
While the dates bake, combine pomegranate molasses and honey in a small saucepan over low heat. Stir until smooth. If too thick, add up to 1 tablespoon water to loosen to a drizzleable consistency. Warm 1–2 minutes; do not boil.
- 8
Glaze finished dates
When bacon-wrapped dates are done, transfer them to a serving platter. Drizzle the pomegranate-honey glaze over the warm dates (about 2–3 tablespoons over the batch).
- 9
Finish & serve
Scatter fresh pomegranate seeds and chopped parsley over the dates for color and freshness, if using. Serve warm. Provide extra napkins — these are slightly sticky and rich.
