Description
Delicious bacon wrapped stuffed dates filled with cream cheese and herbs, perfect for appetizers or snacks.
Ingredients
Scale
- 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