Sweet and savory Bacon-Wrapped Dates will have all of your holiday party guests asking for the recipe! Pitted dates are filled with goat cheese and fresh herbs, surrounded in a strip of bacon, and then baked to crispy perfection. This fun bite-sized appetizer is incredibly quick and easy to make and can even be prepared in advance!
Every year we have a massive Christmas party at our house. And every year I try to go all-out and make a bunch of new appetizers for everyone to enjoy.
And with salty bacon surrounding a sweet date with a creamy rosemary goat cheese filling… I have no doubt these Bacon-Wrapped Dates are going to be the first dish to disappear this year!
Unlike some of my other holiday favorites (like these Cranberry Brie Bites), these cute finger foods may look impressive, but are actually impressively EASY to throw together.
In less than 10 minutes you can have 16 of these guys wrapped and ready to pop into the oven.
Better yet, since there’s no finicky sauce or crust, they’re also super simple to prep-ahead up to 48 hours in advance.
And with the addicting sweet and salty flavor combo, you may want to double the batch because these guys are going to be gone before you know it!
Ingredients
The simple ingredients you need to make this bacon-wrapped dates recipe include:
- Dates. Pitted Medjool dates are needed. Make sure to remove the pit if it hasn’t been taken out already.
- Bacon. Thinner slices of bacon will cook up quicker so avoid getting thick-cut. Choose applewood, cherrywood smoked, or even black forest depending on the flavor you want.
- Cheese. Goat cheese was used and tested. It has a great tanginess to compliment the sweet dates. Other cheeses such as whipped feta, ricotta, or even bleu cheese may be substituted.
- Herbs. Fresh rosemary is mixed into the cheese, but thyme would also taste great. If you do not have fresh herbs stir in dried instead.
- Salt. You only add just a touch, but it is essential to get the right sweet and salty balance.
How to Make Bacon-Wrapped Dates
The basic steps for making bacon-wrapped dates are simple to follow. Please see the recipe card below for more detailed ingredient amounts.
Mix the Filling
Make sure the goat cheese is softened by letting it sit out at room temperature for at least an hour. If you do not have time to let it naturally come to room temperature you can microwave it for 20 seconds.
In a medium-sized bowl combine the goat cheese, chopped rosemary, and salt.
Stuff with Goat Cheese
Cut an opening in each date and make sure not to go all of the way through. You want it to look like a taco when you’re done. If the pit hasn’t been removed, now is the time to do so.
Place 1-2 teaspoons of the goat cheese mixture into the center of each date. Fill them up just past the edge.
Wrap in Bacon
Slice each strip of bacon in half horizontally to get pieces about 4-inches in length.
Place one stuffed date at the end of a piece of bacon then wrap the strip around completely and secure the end with a toothpick. The bacon should completely cover the opening with the goat cheese.
Repeat until all of the dates are wrapped.
Bake in Oven
Place each bacon-wrapped date on a wire rack that has been placed on a foil-lined baking sheet. (This will result in the crispiest bacon!)
You can also arrange the dates directly on a parchment paper-lined sheet. Since the air will not contact all sides of the bacon, you will need to flip them every 7-8 minutes while baking.
Meal Prep and Storage
- To Prep-Ahead: Stuff and wrap the dates but wait to bake them until the day of serving. Refrigerate for up to 24 hours in advance.
- To Store: Keep leftovers sealed in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Seal partially-cooked bacon-wrapped dates in a freezer-safe airtight container for up to 3 months. Defrost before baking.
- To Reheat: Return to a 350°F oven for 6-10 minutes or until warm.
FAQs
Goat cheese goes wonderfully with dates, as well as feta, ricotta, or bleu cheese.
Dates that have been stuffed and wrapped in bacon came from the United Kingdom. The appetizer recipe is also referred to as Devils on Horseback.
Yes they can! It is best to only partially bake them before freezing so the bacon will not burn while reheating.
Expert Tips and Tricks
- Pick the pitted. Save yourself time and effort by purchasing dates that already have the pits removed.
- Go for the goat. Many cheeses taste great, but goat cheese pairs wonderfully with the dates and bacon.
- Thinner the better. Thick-cut bacon will take longer to cook so choose regular or thin bacon.
- Fresher with herbs. Mixing in fresh instead of dried herbs will give you the best results.
- Sprinkle of salt. Don’t skip adding the salt as it balances out the sweet and tangy flavors.
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Ingredients
- 12 oz. dates about 16, pitted
- 8 oz. bacon thin strips
- 4 oz. goat cheese room temperature
- 1 tsp. rosemary fresh, finely chopped
- ¼ tsp. salt to taste
Instructions
- Preheat oven to 350 degrees.
- In a medium-sized bowl mix together the room temperature goat cheese, chopped rosemary, and salt.4 oz. goat cheese, 1 tsp. rosemary, ¼ tsp. salt
- Slice an opening in each date, being careful not to go all of the way through. You want it to look like a taco when you’re done.12 oz. dates
- Stuff each date with 1-2 teaspoons of the goat cheese mixture.
- Cut all strips of bacon in half horizontally. Wrap one piece around a stuffed date and secure with a toothpick. Repeat with remaining bacon and dates.8 oz. bacon
- Place dates on a wire rack that has been placed in a large baking sheet that is lined with aluminum foil. If you do not have a wire rack, you can also place dates on a parchment paper lined baking sheet.
- Bake in the preheated oven for 24-26 minutes, or until the bacon is crisp and cooked through. If using a parchment paper lined baking sheet, you’ll need to turn the dates over every 7-8 minutes so the bacon crisps up evenly.
- Serve immediately and enjoy!
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Notes
- To Store: Keep leftovers sealed in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Seal partially-cooked bacon-wrapped dates in a freezer-safe airtight container for up to 3 months. Defrost before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
