Bacon And Blue Dates Recipe

Prepare dates

If your dates aren't already pitted, make a lengthwise slit along each date and remove the pit. Keep the date halves intact enough so they hold filling when closed.

Make cheese filling

In a small bowl, combine the crumbled Faribault blue cheese and softened Zingerman's cream cheese. Mash together with a fork until mostly smooth but with some blue cheese texture remaining. Stir in 1 teaspoon honey and 1 teaspoon freshly ground black pepper. Taste and adjust: add a touch more honey if you prefer slightly sweeter contrast.

Using a small spoon or a piping bag with a small tip, fill each pitted date with approximately 1 teaspoon of the cheese mixture. Close each date around the filling so it is slightly visible but contained.

Prepare bacon

Preheat oven to 400°F (205°C). Slice each bacon strip in half crosswise so you have 24 shorter pieces. Partially cook the bacon on a rimmed baking sheet lined with foil or a cooling rack set over a foil-lined pan: bake for 6-8 minutes until beginning to render but still flexible (not fully crisp). This step helps bacon finish cooking without overcooking the dates.

Wrap dates

Wrap one partially cooked bacon piece around each filled date, bacon seam side down. Secure with a soaked toothpick through the center. Place wrapped dates seam-side down on the baking sheet (use the rack if available so fat drains away).

Bake until caramelized

Return the baking sheet to the oven and bake at 400°F (205°C) for 10-12 minutes, or until bacon is crisped to your liking and the cheese filling is warmed. If bacon edges crisp too quickly, lower oven to 375°F (190°C) and continue 2-4 minutes as needed. For extra caramelization, broil 30-60 seconds while watching closely.

Remove from oven and transfer dates to a plate lined with paper towels for 1 minute to blot excess fat. Carefully remove toothpicks or leave them in for serving, if desired.

While still warm, lightly sprinkle flaky sea salt over the dates and, if using, press a few chopped toasted walnuts or pecans onto the exposed filling for crunch and presentation.

Arrange on a serving platter and serve warm or at just-warm room temperature. These are best eaten within 1 hour of baking for optimal bacon crispness.