Feel that fragrant steam as sweet fruit meets crackling, smoky bacon? In my kitchen experiments with Bacon-Wrapped Dates, I tested chilling bacon for easier slicing, tweaked timing to avoid burnt edges, and learned the magic of resting bites before serving. Each batch taught me something new about getting tender dates nestled inside golden, crisp bacon every time.
Why You’ll Love Bacon-Wrapped Dates
- Sweet-meets-salty contrast in every bite keeps guests coming back
- Simple assembly: under 10 minutes of hands-on prep
- Bacon crisps up with golden edges and a glossy sheen
- Dates carry a rich history in Middle Eastern cooking
A Little Background
The first time I tried wrapping dates in bacon, I worried the bacon would slide off. After chilling the strips (prep note #1), the bacon wrapped snugly around each date. Over fall gatherings, this recipe moved from experiment to staple: bright holiday mornings testing crispness, and late-night snack sessions fine-tuning that perfect edge.
Key Ingredients for Bacon-Wrapped Dates
- Medjool dates (12): naturally sweet; swap for deglet noor if you prefer milder flavor
- Bacon slices (6): smoky binder; choose center-cut and chill before slicing in half
- Toothpicks (12): secure each wrap without piercing too deep
- Wire rack & foil: promotes even airflow and easy cleanup
How to Make Bacon-Wrapped Dates
- Preheat the oven to 375°F and position a rack in the top third. Line a rimmed baking sheet with foil and place a wire rack on top.
- Slice each bacon strip in half crosswise. Using a small sharp knife, slit each date lengthwise to remove the pit, keeping the date intact.
- Wrap each date in a half-slice of bacon, seam side down, and secure with a toothpick. Arrange on the rack in a single layer.
- Bake until the bacon develops golden edges and is crispy, about 20 minutes total, flipping once after 10 minutes to ensure even crispness (cooking note #2).
Pro Tips & Troubleshooting
- Chill bacon before slicing to get clean, even strips.
- If bacon browns too quickly, lower rack one position or tent loosely with foil.
- For a seasonal twist, brush bacon with maple syrup in the last 5 minutes.
- Doubling the recipe? Use two sheets and rotate halfway through baking.
Storage & Make-Ahead Guide
These bites can rest at room temperature (no more than 2 hours). Store cooled leftovers in an airtight container in the fridge up to 3 days. For longer storage, freeze cooled dates in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 1 month. Reheat in a 350°F oven for 5 minutes. From trial runs, I found that storing fully cooled pieces prevents soggy bacon (storage note #3).
Serving Suggestions
Arrange on a wooden board with marinated olives and Manchego slices. Drizzle with aged balsamic or sprinkle flaky sea salt for a festive touch. Pair with crisp sparkling wine or your favorite craft beer.
Frequently Asked Questions
- How long do Bacon-Wrapped Dates take to bake? They need about 20 minutes at 375°F, flipping once at 10 minutes for even browning.
- Can I prepare Bacon-Wrapped Dates ahead of time? Yes—assemble and refrigerate up to 4 hours before baking, then bring straight to the oven.
- What’s the best way to tell if bacon is fully cooked? Look for golden edges and no translucent fat; it should feel firm when you press gently.
- What fillings work inside dates before wrapping? Try a whole almond or a small dollop of goat cheese for crunch or creamy tang.
- Is using turkey bacon an option? You can, but turkey bacon crisps differently; watch closely in the last 5 minutes to avoid overbaking.
- Why did my bacon-wrapped dates turn soggy? Storing before fully cooling or baking at too low a temperature can leave them limp; ensure a hot oven and cool completely before storing.
Final Thoughts
From my first test batch to every gathering since, Bacon-Wrapped Dates are my favorite bite—sweet, salty, and smoky in tandem. I love drizzling them with balsamic glaze for an extra layer of flavor. Give this recipe a try and drop a comment to share your own tweaks and success stories!
More Recipes You’ll Love
- Cranberry-Feta Pinwheels – offers a sweet-tart cheese swirl that mirrors the date-and-bacon contrast
- Stuffed Mushrooms – warm, cheesy bites that complement smoky bacon flavors
- Fried Cabbage with Bacon, Onion & Garlic – a savory side loaded with bacon for extra smoky depth
Bacon-Wrapped Dates
Ingredients
Ingredients
- 12 Medjool dates pitted
- 6 slices bacon center-cut, chilled and halved
- 12 toothpicks soaked in water for 10 minutes to prevent burning
Instructions
Preparation
- Preheat the oven to 375°F and position a rack in the top third. Line a rimmed baking sheet with foil and place a wire rack on top.
- Slice each bacon strip in half crosswise. Using a small sharp knife, slit each date lengthwise to remove the pit, keeping the date intact.
- Wrap each pitted date in a half-slice of bacon, seam side down, and secure with a toothpick.
Cooking
- Arrange the wrapped dates on the rack in a single layer.
- Bake until the bacon develops golden edges and feels crisp, about 20 minutes, flipping once after 10 minutes for even browning.
- Let rest 10 minutes before serving.