Bacon Wrapped Dates Recipe

Bacon-wrapped dates

1. 1

   Prepare dates

   Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil and set a wire rack on top if you have one (helps crisp bacon). If dates are not pitted, make a lengthwise slit and remove the pit. Pat the dates dry with a paper towel if they are sticky or moist.

2. 2

   Make filling

   Place the goat cheese in a small bowl. Stir in 1 tablespoon of honey and the freshly ground black pepper until smooth. If using nuts, fold in the chopped toasted almonds or pecans now for texture. Taste and adjust seasoning (a little more honey if you like sweeter).

3. 3

   Stuff dates

   Using a small spoon or your finger, fill each pitted date with about 1/2 tablespoon of the goat-cheese mixture. Do not overfill—leave edges so the bacon can wrap closed.

4. 4

   Wrap with bacon

   Cut each bacon slice in half crosswise (you’ll have 24 pieces). Wrap one half-slice of bacon around each stuffed date, overlapping slightly. Secure the bacon with a toothpick pushed through the middle.

5. 5

   Arrange and glaze

   Arrange the wrapped dates on the prepared baking sheet or on the wire rack, seam-side down. Brush the tops lightly with the remaining 1 tablespoon of honey to help caramelize and add shine.

6. 6

   Bake

   Bake in the preheated oven for 18–22 minutes, turning once halfway through, until the bacon is crisp and browned to your liking. If you used a rack, the bottom will crisp better; if directly on foil, check earlier to avoid burning.

7. 7

   Finish and serve

   Remove from oven and let rest 3–5 minutes on the baking sheet. Transfer to a serving platter. Optionally drizzle a little extra honey or sprinkle additional chopped nuts. Serve warm.