Bacon-Wrapped Dates: The Appetizer That’ll Steal the Show

Imagine this: crispy bacon hugging sweet, chewy dates, with a surprise inside that makes people ask, “How did you make these?” Bacon-wrapped dates are the ultimate crowd-pleaser—minimal effort, maximum wow factor. They’re the appetizer that disappears before the main course even hits the table. No fancy skills required, just a few ingredients and 20 minutes.

If you’ve ever brought store-bought snacks to a party and felt shame, this is your redemption arc. Ready to become the appetizer hero?

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Why This Recipe Works

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Bacon-wrapped dates hit every note: sweet, salty, crispy, and creamy. The dates caramelize in the oven, the bacon gets irresistibly crisp, and the filling (usually goat cheese or almonds) adds a luxurious touch.

They’re gluten-free, keto-friendly with tweaks, and look fancy without the fuss. Plus, they’re bite-sized—meaning no one has to awkwardly balance a plate while networking at your party.

Ingredients

  • 12 Medjool dates (pitted, unless you enjoy dental surprises)
  • 6 slices bacon (thin-cut works best)
  • 4 oz goat cheese (or cream cheese for a milder taste)
  • 24 whole almonds (optional, for crunch)
  • 1 tbsp honey (for drizzling, because why not?)
  • Toothpicks (to keep the bacon from rebelling)

Step-by-Step Instructions

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  1. Preheat your oven to 375°F (190°C). No one likes soggy bacon, and a hot oven is your best defense.
  2. Stuff the dates. Slice each date open, remove the pit if needed, and fill with goat cheese or an almond. Or both—we don’t judge.
  3. Wrap with bacon. Cut each bacon slice in half, wrap it snugly around a date, and secure with a toothpick.

    Pro tip: Stretch the bacon slightly so it crisps evenly.


  4. Bake for 15–20 minutes. Flip halfway through until the bacon is crispy and the dates look caramelized.
  5. Drizzle with honey. This step is optional but highly recommended for extra “oohs” and “aahs.”
  6. Serve immediately. Warning: These vanish fast. Hide a few for yourself.

Storage Instructions

If by some miracle you have leftovers (doubtful), store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 5–10 minutes to revive the crispiness.

Microwaving turns them into sad, rubbery blobs—just don’t.

Why You Should Make These

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Bacon-wrapped dates are the ultimate low-effort, high-reward appetizer. They work for holidays, game day, or “I forgot I invited people over” emergencies. They’re gluten-free, customizable, and even picky eaters devour them.

Plus, they make you look like you’ve got your life together—even if you don’t.

Common Mistakes to Avoid

  • Using thick-cut bacon. It won’t crisp up properly and might leave you with chewy, undercooked strips.
  • Overstuffing the dates. Too much cheese oozes out, and while cheese lava is delicious, it’s messy.
  • Skipping the toothpick. Bacon shrinks as it cooks, and you’ll end up with unraveled disappointment.
  • Crowding the pan. Give them space, or they’ll steam instead of crisp. Patience is a virtue.

Alternatives

Not a goat cheese fan? Try blue cheese, brie, or even a spicy chorizo filling.

For a keto version, skip the honey and use sugar-free bacon. Vegetarian? Swap bacon for prosciutto (technically still meat, but hey, we’re flexible).

Want heat? Add a pinch of chili flakes before baking.

FAQs

Can I make these ahead of time?

Yes! Assemble them up to a day in advance and refrigerate.

Bake just before serving—cold bacon takes longer to crisp.

What if I can’t find Medjool dates?

Regular dates work, but they’re smaller and less caramel-like. Adjust the filling and bacon accordingly.

Can I use turkey bacon?

You can, but it won’t crisp the same way. IMO, it’s worth the real bacon splurge.

Why are my dates burning before the bacon is done?

Your oven runs hot.

Lower the temperature to 350°F and bake a bit longer. Or blame the bacon. Up to you.

Final Thoughts

Bacon-wrapped dates are the appetizer equivalent of a mic drop.

They’re stupidly easy, universally loved, and guaranteed to make you look like a culinary genius. Next time you need a party trick, skip the store-bought hummus and make these instead. Your reputation will thank you

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