Bacon-Wrapped Roasted Dates
There’s something about the scent of bacon roasting – just that whisper of smokiness curling through the kitchen – that pulls you in before you even know you’re hungry. And when it’s wrapped snugly around something sweet and sticky like a Medjool date, oh…it’s comfort and indulgence all tangled up. The crisp-edged bite of bacon, the soft melting sugar inside the date, and the creamy middle (if you’re into stuffing them – you should be)… it’s warm, giddy food. Just the kind you want to pass down or cling to on chilly evenings.
Why You’ll Crave It
- Sweet meets salty in a bite-sized package – dangerously poppable.
- The edges crisp up beautifully, while the inside stays soft and almost fudgy.
- Fully customizable – cheese? Almonds? A little chili? You do you.
- Minimal prep but feels so much fancier than it is (a good secret to have).
- People always ask for the ‘recipe’ – then act surprised it’s just three ingredients.
The first time I made these, I nearly burned the second batch because I kept sneaking the hot ones straight from the oven – they never made it to the table.
What You’ll Need
- 12 Medjool dates: soft, plump ones – pitted, or you can do it yourself with a small knife
- 6 slices bacon: I like thick-cut, but standard works – slice them in half crosswise
- 4 oz cream cheese (optional): slightly softened, for easy stuffing – tangy goat cheese is also lovely here
- 1 tsp chili powder (optional): for a subtle warmth that sneaks up after the sweetness
- Toothpicks: just regular ones – not the minty kind
Easy How-To
Prep and preheat
Start by preheating your oven to 400°F (200°C), and line a baking sheet with parchment. It saves on scrubbing later (and the bacon drippings can get sticky).
Pit and stuff the dates
Use a small paring knife to gently slice one side of each date open – not all the way through. Remove the pit if it’s still in there, then spoon in a little dollop of cream cheese. Don’t overdo it – a modest amount means the cheese won’t ooze out in the oven.
Wrap them up tight
Take half a bacon strip and wind it around the date, snug but not too tight. If you’re using chili powder, you can sprinkle a little now on the bacon before wrapping. Secure each one with a toothpick through the center – it helps hold everything together and gives you something to grab later.
Bake until irresistible
Arrange them on your prepared baking sheet, spacing them a little apart. Roast for about 20 to 25 minutes, turning them once if you feel like it (I sometimes forget and it’s fine), until the bacon’s crisp and edges slightly caramelized.
Cool just a bit… then dive in
Let them rest a moment or two – they will be molten inside straight from the oven. That minute of patience makes all the difference.
Good to Know
- If your bacon isn’t getting crispy, try broiling for the last minute or two – just watch closely, it goes fast.
- You can prepare them hours ahead, keep them covered in the fridge, and bake just before guests arrive.
- They leave a wonderful smell behind – kind of smoky, a bit sweet…makes your kitchen feel cozy even after everyone’s gone home.
Serving Ideas
- Serve warm with a little dish of thick balsamic glaze, or a creamy mustard dip – or nothing at all, really, they’re good just as.
Top Tricks
- Use a wire rack over your baking sheet if you have one – it helps the bacon crisp up all around without having to flip them.
Frequently Asked Questions
Can I make these ahead for a party?
Yes – you can assemble and refrigerate them (uncooked) for a day in advance. Bring to room temperature before baking for better crisping.
What’s the best cheese to use inside?
Goat cheese is my favorite – tangy and creamy. But cream cheese works perfectly. Blue cheese gives them a sharp, bolder edge, too.
Are they gluten-free?
They are, by nature – just make sure your bacon and cheese don’t have any weird gluten additives (most don’t).
What if I want them spicier?
Slip in a tiny slice of jalapeño with the cheese or sprinkle cayenne on the bacon – it balances beautifully with the sweetness of the date.
