Bacon-Wrapped Dates

My family asks me to make Bacon-Wrapped Dates whenever we have a party. My son even volunteers to prep them, if that tells you anything about how much he likes them.

I stuff mine with a Marcona almond instead of goat cheese, so you need just three ingredients. They’re naturally gluten-free and dairy-free, and I usually make a double or triple batch because they disappear fast.

For a bigger appetizer spread, set them out with Barbecue Bourbon Little Smokies and Hot Bacon Cheddar Dip. These taste great hot from the oven, at room temperature, and even the next day, so you don’t have to time them to the minute.

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Bacon-Wrapped Dates Without Cheese

Plenty of recipes stuff the dates with goat cheese, but I use a Marcona almond. It adds a little crunch against the soft date and the crisp bacon, and it keeps these dairy-free.

Marcona almonds are similar to regular almonds, but they aren’t quite the same thing. They’re Spanish almonds that are rounder and flatter than the teardrop almonds you’re used to, with a slightly different texture and flavor. Most grocery stores carry them now, or you can order Marcona almonds online.

If you can’t find them, regular whole almonds work as well. They’ll be a little different, but most people won’t know they were supposed to be different.

Medjool Dates Make the Best Bacon-Wrapped Dates

I use Medjool dates in this recipe. They’re larger and meatier than other dates, so they hold an almond and a half slice of bacon without falling apart.

Smaller dates like Deglet Noor work, too. Cut your bacon into thirds instead of halves so it doesn’t overpower the date’s flavor.

Most of the Medjool dates I buy come pitted, but check the package before you start. Nobody wants to bite into a pit at a party (or anytime, really).

Use Standard-Cut Bacon, Not Thick Cut

Bacon is half of this recipe, so buy bacon you’d happily eat on its own. I use standard-cut bacon, since thick-cut bacon takes too long to cook and crisp.

Hickory- or applewood-smoked bacon is an upgrade I love here because the smoke balances the sweet dates. Skip heavily flavored bacon, though. You want to taste the bacon, the dates, and the almonds.

Bake Bacon-Wrapped Dates on a Wire Rack

I bake these on a baking sheet with a wire rack inside. Hot air reaches the bottom of each date, so the bacon crisps on every side and you don’t have to flip anything.

I use the same setup for Bacon Roasted Brussels Sprouts. It’s one more thing to wash, but it’s worth it.

If you don’t have a rack, you can still make these. Flip each date at the 11-minute mark so every side cooks through evenly.

How to Make Bacon-Wrapped Dates

Count out your dates, almonds, and toothpicks before you touch the bacon, and add two or three extra toothpicks. I always snap at least one on an almond, and once your hands are covered in raw bacon, you don’t want them back in the bag of dates.

Slide one almond into the center of each date, then wrap a half slice of bacon around it. The ends should overlap just slightly.

Push a toothpick through the overlap and all the way through the date. Leave a good handle sticking out so guests can grab them easily.

Set the dates on the rack with a little space between them. If they touch, they steam instead of crisping.

Bake in your preheated oven until cooked through on all sides. If the bacon still looks soft when you pull them out, stick them back in for a few more minutes.

Drain the dates on a paper towel, then pile them on a platter. If you bake them on the rack, you’ll find you get a whole lot less bacon grease than if they’re on the baking sheet itself.

How Long Do You Bake Bacon-Wrapped Dates?

Bake bacon-wrapped dates at 425 degrees for 18 minutes on a wire rack. Without a rack, flip them at the 11-minute mark.

Can You Make Bacon-Wrapped Dates Ahead of Time?

Yes. Assemble them the night before, cover the pan, and refrigerate. I’ve done this more than once, and it makes party day much easier.

Bake them when you’re ready. Since they start cold, check the bacon at 18 minutes, and you’ll likely need to add a few more minutes to get it fully crispy.

Can You Make Bacon-Wrapped Dates Without Nuts?

Yes. A lot of my friends are nut-free, so I have an alternative they can enjoy, too.

Split each pitted date lengthwise with a paring knife and fill it with a small spoonful of goat cheese, blue cheese, or another soft cheese you like. An iced-tea spoon or a baby spoon makes this easier. Press the halves back together, wrap them in bacon, and bake as written.

They’re richer with cheese, so you may not need to make as many. Keep in mind they’re no longer dairy-free.

How Do You Store Leftover Bacon-Wrapped Dates?

Keep leftovers in a tightly sealed container in the fridge for two to three days. They’re good cold or at room temperature, so you don’t need to reheat them.

If your bacon runs a little thicker, it may need another three to four minutes. Pull them when the bacon looks crisp, not just when the timer goes off.

Have you ever made bacon-wrapped dates?

Let me know in the comments how your family likes them, and whether you went with almonds or cheese.

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