Bacon Wrapped Dates Recipe

Prepare dates

Preheat oven to 400°F (200°C). Using a small paring knife, make a lengthwise slit in each Medjool date and remove the pit, leaving the date mostly intact.

Fill dates

If using Pecorino filling: finely grate the Pecorino Romano and stuff about 1 teaspoon (roughly) into each pitted date, packing gently so the date closes around the cheese. If using almonds: insert one whole almond into each date instead or in addition to a small amount of grated cheese.

Prepare bacon

Cut each bacon slice in half crosswise (to yield 24 pieces). Lightly season each bacon strip with a small grind of black pepper and, if using, a light dusting (pinch) of smoked paprika.

Wrap dates

Wrap one half-slice of bacon around each stuffed date so that ends overlap slightly. Secure with a toothpick through the center. Repeat until all dates are wrapped.

Bake

Arrange the bacon-wrapped dates on a wire rack set over a rimmed baking sheet (rack allows fat to drain). Bake in the preheated 400°F (200°C) oven for 15–20 minutes, turning once halfway, until bacon is crisp and browned. (Oven times vary with bacon thickness—watch closely so cheese doesn't leak excessively.)

Make Kalimotxo reduction

While the dates bake, combine 1 cup dry red wine and 1 cup cola in a small saucepan over medium heat. Add 1 tablespoon brown sugar and 1 tablespoon balsamic vinegar. Bring to a simmer and reduce gently until mixture is syrupy and reduced to about 1/3 cup (approximately 12–18 minutes). The flavor should be tangy-sweet with a hint of cola; adjust by adding a touch more vinegar for brightness if needed.

Finish glaze

Remove the pan from heat and whisk in 1 tablespoon cold cubed butter to give the glaze a glossy finish and slightly thicken it. Taste and adjust seasoning (a pinch of salt or more pepper if desired). Keep warm.

Glaze dates

When bacon-wrapped dates come out of the oven, brush each generously with the warm Kalimotxo reduction. Return to oven for 1–2 minutes if you want the glaze to set, then transfer to a serving platter.

Arrange glazed bacon-wrapped dates on a platter. If desired, grate a little more Pecorino Romano over the top for an extra savory contrast and finish with a final grind of black pepper.

Serve warm as a tapa alongside toothpicks for easy picking. Leftovers may be refrigerated in an airtight container for up to 2 days; reheat in a 350°F (175°C) oven for 6–8 minutes to re-crisp.