These bacon wrapped dates are stuffed with fontina cheese and sprinkled with an insanely delicious brown sugar spice rub. They’re going to be the hit of your next party!
I’m going to be upfront with you guys. I just Googled “Super Bowl 2019″ to find out when it was, so I could share these bacon wrapped dates before the big game instead of after. I’m almost always a little behind the curve when it comes to trends (and apparently also sports), and I didn’t want to miss the boat this time.
Okay no really, if I’m reallllly being honest, I Googled Superbowl 2019” because this girl didn’t even know it was two words. Just keeping it real. Turns out the big day is February 3rd, which is right around the corner! So, not to state the obvious, but you need these bacon wrapped dates in your life.
This is another recipe that I squeezed in a quick photoshoot for on the day when I was trying to do way more than I had time for (that seems like most days though, doesn’t it?). It was the day of the infamous crispy chickpeas spill. I served this as an appetizer at a belated family Christmas party that finally happened in January (Christmas break colds and fevers are the worst!). These were a huge hit, and I have to say, the leftovers aren’t bad reheated for breakfast, either.
You can also prep these ahead and bake them immediately before serving, which is immensely helpful when hosting a party. I stuffed them with fontina because I loooove fontina. Also, if we’re keeping up the honesty, I wanted to use a firm cheese (as opposed to cream cheese or goat cheese) because I thought it would be easier, faster, and less messy to stuff these with a harder cheese.
Actually, I had my daughter help me make these (she’s 8 now…can you believe that?!). She had a blast doing this and it made less work for me…win-win.
About these bacon wrapped dates
If you haven’t had bacon wrapped dates before, you are missing out. The sweet, salty, and chewy situation is completely irresistible, and they pair so well with an ice cold beer. Like I mentioned, I stuff these with fontina, but you could use any number of cheeses. Goat, manchego, cream cheese, ricotta, cheddar, havarti…you really can’t go wrong. I’ve also seen them with an almond on the inside, too. Almonds will add great added crunch and will be really terrific with any of the cheese.
In my opinion, the brown sugar spice rub is what really makes these stand out. It drives that salty-sweet combination home and adds that extra something. The spices are pretty mild, so if you want something a little bolder, double all the spice measurements, keeping the brown sugar the same.
PS: This also happens to be a gluten-free recipe if you’re serving any gluten-free individuals!
More great gluten-free appetizers:
Bacon Wrapped Dates
Ingredients
- 1 pkg. (8 oz.) pitted dates, about 30 dates (Deglet Noor works best)
- 4 oz. log plain goat cheese
- 1 pkg. (16 oz.) thick cut bacon (see note)
- ¼ cup dark brown sugar (light brown is okay, too)
- ½ teaspoon chili powder
- ¼ teaspoon smoked paprika
- 1 pinch cayenne powder, or up to ⅛ teaspoon
- 30 wooden toothpicks
Instructions
- Preheat oven to 375°F. Line baking sheet with foil. Place an oven-safe wire baking rack on top of the baking sheet. Spray baking rack lightly with nonstick cooking spray.
- With a sharp paring knife, cut a small slit in each date, making sure not to slice all the way. (Be sure to remove pits if you didn't buy pitted dates or if any fragments remain). Fill the opening of each date with about ¾ teaspoon goat cheese. Pinch the opening closed around the cheese.1 pkg. (8 oz.) pitted dates, about 30 dates, 4 oz. log plain goat cheese
- Cut strips of bacon into thirds. Wrap a piece of bacon around each cheese-filled date and secure with a toothpick. It’s best if the cut side of the date is facing up and the ends of the bacon are facing down (see photos).1 pkg. (16 oz.) thick cut bacon
- In a small bowl, combine brown sugar, chili powder, smoked paprika, and cayenne; stir with a fork until well-combined.¼ cup dark brown sugar, ½ teaspoon chili powder, ¼ teaspoon smoked paprika, 1 pinch cayenne powder, or up to ⅛ teaspoon
- Roll the stuffed wrapped dates in sugar mixture, pressing down lightly to secure it to the dates. Place the dates on the wire rack with the ends of the bacon facing down so the cheese doesn’t run out of the top slit.
- Bake for 30 to 35 minutes or until bacon is cooked. Cool for 5 minutes before serving. The toothpicks can remain in the dates to be used as handles.
Notes
- Bacon: We used thick cut Oscar Mayer bacon. If you use a thinner or thicker bacon, cook time will vary slightly. Keep an eye on them towards the end of baking time so the bacon doesn't get too brown.
- Servings: I usually figure on about 3 stuffed dates per person but that would depend on what you're serving along with them.
- Kick it up a notch. The brown sugar topping is subtle and not spicy. If you want bolder flavor, try doubling all the spices and keeping the brown sugar measurement the same.
- Stuff them with almonds. A whole almond stuffed in each date is a great alternative to cheese. In fact, you may want to do a double batch: one with cheese and one with almonds!
- Make ahead: The stuffed dates can be made an hour or two ahead of time and refrigerated until ready to bake. However, if you want to make them a day or two ahead, assemble the stuffed dates up to the point of the brown sugar rub, then refrigerate them in an airtight container for up to 2 days. When you're ready to bake them, turn the oven on to preheat. Roll the dates in the brown sugar mixture, arrange them on the wire rack, and bake as directed.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!Verdict: When I’m eating leftovers for breakfast, you know I’m a fan.
Husband’s take: I think at first, Ben was a little unsure about the whole date thing, but he loves this. So did everyone else at our Christmas party!
Changes I would make: None are necessary, but definitely feel free to switch up the cheese for new flavor combinations,
Difficulty: It takes a little time to stuff all of these and roll the bacon around them, but it’s not difficult.
I want to use this recipe, for the bacon wrapped dates and possibly add a partial asparagus spear. The only problem I may run into is that they will be served at a wedding reception and I will not be able to use the oven (private home and warm weather). Can I bake them just before I leave home and place in my glass casserole dish that will be placed in the special carry-all bag with the enclosed hot pack? They shouldn’t get too dried out, if any at all, do you think? The wedding and reception will be on August 6, 2022. Thank you, for any suggestions, you have and will be greatly appreciated!
I would be a little worried about food safety and not keeping them at a safe temperature. They’d probably taste fine that way but I can’t advise on the safety aspect of it, sorry.
I make it with Blue cheese and partially cook the bacon and then wrap and bake. I want to try the spice rub next time I make these.
Sounds delicious! I love the spice rub, it adds a lot of spicy sweet flavor.
I made up an extra large batch for Christmas dinner… we’re excited to try them!
I hope you loved them!
Rachel congratulations on the recipe, big family had to make two portions of this. Loved it so much practice thanks!
Glad you liked it!
Excited to make these for a party we’re going to tonight. Would it work to make these ahead of time and reheat at the party?
I think I’m too late, but I’m not sure that’s the best method…I’d wrap them and get them all ready and then bake them at the party if possible. Otherwise they might get a little dry…
Did you try it?
those look dangerously good
Great idea. Might even pop some liver in mine as well
Interesting! I hope you love them!