This post may contain affiliate links. All opinions are my own.
Bacon wrapped dates~This tasty appetizer will keep your guests raving and coming back for more! Keep these 3 ingredients on hand for a quick recipe to throw together for last minute guests.
Bacon Wrapped Dates
Oh my, I can’t say enough about these bacon wrapped dates! Where do I start? I know anything bacon is pretty much awesome, but I am a salty sweet flavor lover. The thing is, it’s not too sweet, and the cheese just adds this tanginess, that’s amazing. So it’s this sort of savory delicious-ness. However you want to describe it, I bet you can’t eat just one.
I first saw this recipe in Shauna Niequist’s book Bread & Wine. Incidentally, I have to tell you I love the book! It speaks my language. It’s about community and life around the table, and how food does that. And it has recipes! It’s truly beautiful, and I highly recommend it!
Easy Peasy…
Not only does the recipe taste incredible, but it is incredibly easy to put together. I like to keep the three ingredients it takes to make bacon wrapped dates on hand. Yes, 3 ingredients!! Everything will keep in the freezer, and doesn’t take long to thaw. I’ve even made them up, froze them, and used them when I needed. It’s always nice to have something when you’re short on time. But to have something this tasty? Your guests will feel so special, because while it’s simple, it’s so gourmet. So, if you make these for your next party, make extra, they will come in handy.
All you do is stuff the pitted dates (you can buy them that way) with goat cheese. Just slice one side open them up, fill with cheese, and close it up again.
Then wrap it in bacon. Personally, I like to use an uncured, no nitrates added type of bacon like the link listed. Bake at 400 for 20 minutes, or until crispy and browned. Sometimes I flip them half way through. You can serve these warm, or at room temperature.
Bacon Wrapped Dates {stuffed with goat cheese}
Ingredients
- 12 oz bacon
- 24-30 dried pitted dates
- 4 oz goat cheese
Instructions
- Preheat oven to 400
- Cut the bacon into thirds.
- Slice each date vertically down one side and open it up like a book, fill with goat cheese, and close.
- Roll each stuffed date in one third of a slice of bacon. Place seem side down on a foil lined rimmed baking sheet.
- Bake for 20 minutes, or until browned and crispy.
- Serve warm or room temperature.
Notes
Nutrition
Enjoy!
Looking for more easy appetizers?
Don’t want to miss a single recipe? Sign up for my FREE newsletter and get awesome recipes delivered straight to your inbox!!
Ummmm…this recipe speaks my language! A little sweet + a little savory + a little bacon,+ a little goat cheese= sheer perfection. We will be consuming many appetizers with News Year’s Eve and bowl games, so I can promise you that these will be made and enjoyed. Lynn
Ahhh, sheer perfection, I agree! Enjoy and Happy New Year!
Chellie, you are talking directly to me! We make these for catering clients, and have for over 10 years, they are a crowd favorite, ever stuff hundreds of these multiple days in a row? LOL One time someone accidentally bought dates with pits, my thumbs and fingers were bruised from digging out pits! So, if you’re reading this take Chellie’s advice, buy the pitted dates! And try these, they are easy to make, but so good!!!!
Nikki, you make me laugh! I have probably done 100 in one sitting, but not hundredssss! I bet getting the pits out was a pain! I know that my local stores have the big containers of the pitted ones seasonally, but if it’s summer, I have a harder time finding them.
These look yummy! Thanks for linkin’ up with What’s Cookin’ Wednesday!
Have you ever put them together and then stored in the fridge overnight and baked the next day? Or do you recommend making them a week ahead and freezing them, then thawing them before baking? If I need to thaw them, about how much time does that typically take?
Hi Rach! You could totally do that! If I make ahead and put in the freezer, I’ll just bake them from frozen. I’ll give them probably an extra 10 minutes or so, but it really depends on your oven. If you choose to thaw them, I’d say a few hours in the fridge. They would thaw faster on the counter top– but that’s not compliant with proper food handling. 😉