Bacon wrapped stuffed dates are a delicious little treat that fills your mouth with sweet and savory flavors. These bites are irresistibly good for any occasion, whether you’re hosting friends or enjoying a laid-back evening at home.
This recipe addresses the challenges of preparation time and bland flavors often found in traditional appetizers, offering a tasty, easy-to-make option.
I love how these dates tackle the challenge of serving something both impressive and easy to make. Sometimes it’s tough to find appetizers that cater to everyone’s tastes. With these dates, you get that combo of flavors and textures that leave everyone wanting more.
What I appreciate is that you can have them ready in about half an hour, making them great for those busy weeknights or when guests pop by unexpectedly. Trust me; once you try this reliable recipe, it’ll become a regular feature at your events.
If you enjoy easy appetizers with a twist, check out my Toasted Coconut Marshmallows for a sweet finish!
Table of contents
Why You Will Love This Recipe
- Great Sweet and Savory Combo , The contrast of creamy cream cheese and crispy bacon against the sweetness of Medjool dates creates a tempting flavor profile that balances savory and sweet in a satisfying bite.
- Quick Prep and Cook Time , Whip these up in just over half an hour! With only 10 minutes to prepare and 22 minutes to cook, they’re an easy choice for last-minute gatherings.
- Make-Ahead Convenience , You can easily prepare the stuffed dates ahead of time. Just assemble them and pop them in the fridge until you’re ready to bake, making entertaining a breeze.
- Fun with Variations , Feeling adventurous? Switch up the filling! You can easily adapt the stuffing with different spices or ingredients like nuts or herbs to put your spin on this classic appetizer.
Bacon Wrapped Stuffed Dates Spring Appetizers
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 28 dates 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Description
Delicious bacon wrapped stuffed dates filled with cream cheese and herbs, perfect for appetizers or snacks.
Ingredients
- 28 large (approximately) Medjool dates, pitted
- 8 oz (226 g) cream cheese, softened
- 14 slices bacon, cut in half
- 1 tbsp (15 ml) hot honey, plus extra for drizzling
- ½ tsp fresh rosemary, finely chopped
- ½ tsp fresh thyme, finely chopped
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ cup (25 g) Parmesan cheese, grated
- Salt and pepper, to taste
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This ensures the bacon crisps nicely and prevents sticking.
- Step 2: In a mixing bowl, blend the softened cream cheese until smooth. Add hot honey, finely chopped fresh rosemary, fresh thyme, onion powder, garlic powder, grated Parmesan cheese, salt, and pepper. Mix well to combine all flavors evenly. Transfer the cream cheese mixture into a piping bag for easier stuffing.
- Step 3: Using a sharp knife, slice each date lengthwise to create an opening without cutting through completely. Pipe the cream cheese mixture into each date’s cavity carefully until filled.
- Step 4: Wrap each stuffed date with half a slice of bacon, ensuring the bacon fully covers the filling. Place the wrapped dates seam-side down on the prepared baking sheet to keep the bacon secure during cooking. Optionally, secure with a toothpick if needed to prevent filling leakage.
- Step 5: Bake the bacon-wrapped dates in the preheated oven for 18 to 20 minutes. At the halfway point (about 9 to 10 minutes), flip each date to promote even cooking and crispy bacon. If after 20 minutes the bacon is not crisp enough, bake for an additional 5 minutes while watching closely.
- Step 6: Once baked, remove from the oven and drizzle additional hot honey over the dates for a finishing touch. Optionally, sprinkle a pinch of salt right after drizzling to enhance flavor. Serve warm.
Notes
- Room Temperature: Store stuffed dates in an airtight container at room temperature for up to 1 day. Keep away from direct sunlight and heat sources.
- Refrigeration: After cooling completely, store in an airtight container in the refrigerator for up to 5 days. This prevents moisture buildup inside the container.
- Freezing: Individually wrap each stuffed date in plastic wrap. Place all wrapped dates into a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- If the cream cheese is too firm to pipe, microwave it at low power for 10 seconds increments, stirring and checking until softened to piping consistency.
- To prevent filling from leaking during baking, wrap the dates securely with bacon and secure with toothpicks where necessary.
- Ensure bacon thickness is suitable; thick-cut bacon crisps well and adds flavor without burning before the dates heat through, unlike thin bacon.
- Reheat refrigerated or thawed dates in a preheated oven at 375°F (190°C) for 5 to 7 minutes until warmed through and the bacon regains some crispiness.
- Serve bacon wrapped stuffed dates alongside a fresh arugula salad or roasted Brussels sprouts for complementary textures.
- Pair with a tangy balsamic glaze drizzle or sweet chili sauce to add flavor contrast.
- Use as part of a gourmet charcuterie board with cheeses and cured meats or in an antipasto platter with marinated olives and artichokes.
- Garnish finished dates with fresh herbs such as parsley or cilantro for visual appeal and a hint of freshness.
- Swap cream cheese with fresh goat cheese for a tangier filling; ensure it is fresh and soft for best texture.
- Add sliced almonds or pecans for crunch and nutty flavor inside the dates.
- Use maple syrup instead of hot honey for an alternative sweetness profile.
- Replace fresh herbs with dried rosemary or thyme in smaller amounts if fresh are unavailable.
- Choose plump, shiny-skinned Medjool dates without cracks for optimal sweetness and ease of stuffing.
- Select thick-cut, good quality bacon for the ideal balance of crispiness and smokiness. Thin bacon may overcook before dates warm through.
- Grated Parmesan cheese adds umami depth; nutritional yeast is an option for non-dairy diets but is not used in this recipe.
- Hot honey delivers sweetness with heat; substitute with spicy honey if preferred.
Nutrition
- Serving Size: 1 date
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Bacon: Choose good quality, thick-cut bacon for the best flavor and a satisfying crispiness. Thin bacon might burn before the dates get warm.
- Medjool dates: Opt for plump and soft Medjool dates; they’re naturally sweet and perfect for stuffing. Look for shiny skins without cracks.
- Goat cheese: Creamy goat cheese works well as the stuffing and adds tanginess. Make sure it’s fresh for the best texture. For a milder flavor, cream cheese is a good substitute.
- Almonds: Sliced almonds add crunch and a nutty flavor, balancing the sweetness of the dates. You can also use pecans if you prefer.
- Honey: Drizzling a little honey over the dish enhances the sweetness and brings everything together. For a different flavor, maple syrup would also work nicely.
- Bacon: Choose good quality, thick-cut bacon for the best flavor and a satisfying crispiness. Thin bacon might burn before the dates get warm.
- Medjool dates: Opt for plump and soft Medjool dates; they’re naturally sweet and perfect for stuffing. Look for shiny skins without cracks.
- Goat cheese: Creamy goat cheese works well as the stuffing and adds tanginess. Make sure it’s fresh for the best texture. For a milder flavor, cream cheese is a good substitute.
- Almonds: Sliced almonds add crunch and a nutty flavor, balancing the sweetness of the dates. You can also use pecans if you prefer.
- Honey: Drizzling a little honey over the dish enhances the sweetness and brings everything together. For a different flavor, maple syrup would also work nicely.
Recipe Tips
- If bacon doesn’t crisp, bake for an additional 5 minutes after the initial 20 minutes to achieve desired texture.
- For uneven cooking, flip the dates halfway through baking to ensure that each side receives equal heat and crispiness.
- If cream cheese is too firm to pipe, microwave it on low power for 10 seconds at a time, checking until softened.
- When dates leak filling, wrap them tightly with bacon and secure with a toothpick before baking for better containment.
- If you want additional flavor, sprinkle a pinch of salt over the finished dates right after drizzling with hot honey for enhanced taste.
Serving Suggestions
Serve bacon wrapped stuffed dates with a fresh arugula salad or roasted Brussels sprouts for added crunch. Pair with a tangy balsamic glaze for contrast, enhancing the overall taste experience.
Use bacon wrapped stuffed dates to make a gourmet charcuterie board with cheeses and cured meats. They also work well in a mixed antipasto platter alongside marinated olives and artichokes.
Top the dates with a drizzle of balsamic reduction or sweet chili sauce for a flavorful finish. You can also sprinkle fresh herbs like parsley or cilantro to brighten up the presentation.
Recipe variations
- You can use Medjool dates for stuffing; their large size and natural sweetness make them ideal for bacon wrapped stuffed dates in this recipe.
- Add ½ teaspoon of fresh rosemary and ½ teaspoon of fresh thyme finely chopped into the cream cheese filling for aromatic flavor.
- Either regular bacon or turkey bacon can be used for wrapping; turkey bacon offers a leaner option with slightly different texture and taste.
- If you want to make more than 28 dates, multiply the ingredients and bake in batches on a parchment-lined sheet, spacing dates evenly for crispiness.
Save This Recipe!
How to Store?
To keep your bacon wrapped stuffed dates fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and keep at room temperature for up to 1 day. Avoid direct sunlight and heat.
Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Let cool completely before sealing to avoid moisture buildup.
Freezing: Wrap each date individually in plastic wrap, then place in a freezer container. Freeze up to 2 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
If you enjoyed this bacon wrapped stuffed dates or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
