2-Ingredient Bacon-Wrapped Dates (with Stuffed Option) (2024)

For Classic Bacon-Wrapped Dates

• ▢ 6 slices thin-cut bacon cut into equal thirds
• ▢ 18 pitted dates see Notes

For Cheese-Stuffed Bacon-Wrapped Dates

• ▢ 6 slices thin-cut bacon cut into equal thirds
• ▢ 18 dates pitted, see Notes
• ▢ 3-6 tablespoons goat cheese divided, to taste

For Classic Bacon-Wrapped Dates

• Preheat oven to 425° Fahrenheit. Fit large baking sheet with wire baking rack.

  See Also

  Roasted Carrot Recipe

• Arrange 18 bacon pieces evenly across wire rack, making sure pieces do not overlap.

• Place baking sheet in preheated oven. Cook bacon 10 minutes or until some fat has rendered but bacon is still floppy.

• When bacon is ready, carefully removing baking sheet from oven and set aside. Let bacon rest until cooled enough to handle easily.

• Once bacon has cooled enough, wrap 1 piece of bacon around middle of 1 date. Bring ends of bacon together on other side of date and secure with toothpick, pushing toothpick through both ends of bacon at once and skewering date and other side of bacon.

• Place bacon-wrapped date on wire rack and repeat until all dates have been wrapped and skewered.

• Once all dates have been wrapped, return baking sheet to preheated oven. Bake 10 minutes more or until bacon is crisp, firm, and richly orange-red in color. Adjust bake time as needed, checking doneness often to avoid burning bacon.

• Carefully remove baking sheet from oven and set aside. Let bacon-wrapped dates cool 2 to 3 minutes then transfer to serving platter. Serve warm.

For Cheese-Stuffed Bacon-Wrapped Dates

• Preheat oven to 425° Fahrenheit. Fit large baking sheet with wire baking rack.

• Arrange 18 bacon pieces evenly across wire rack, making sure pieces do not overlap.

• Place baking sheet in preheated oven. Cook bacon 10 minutes or until some fat has rendered but bacon is still floppy.

• When bacon is ready, carefully removing baking sheet from oven and set aside. Let bacon rest until cooled enough to handle easily.

• While bacon cools, carefully cut each date lengthwise, starting at one end of date and slicing to other end, being careful not to cut through date completely.

• Gently open each date. Spoon ½ to 1 teaspoon goat cheese into each date as desired, gently packing goat cheese into date with spoon when needed. Once filled, lightly press date closed and set aside. Repeat until all dates have been stuffed with goat cheese.

• Once bacon has cooled enough, wrap 1 piece of bacon around middle of 1 reassembled date. Bring ends of bacon together on either side of date without cutline down center. Secure with toothpick, pushing toothpick through both ends of bacon at once, skewering date and other side of bacon.

• Place bacon-wrapped stuffed date on wire rack and repeat until all dates have been wrapped and skewered.

• Once all dates have been wrapped, return baking sheet to preheated oven. Bake 10 minutes more or until bacon is crisp, firm, and richly orange-red in color. Adjust bake time as needed, checking doneness often to avoid burning bacon.

• Carefully remove baking sheet from oven and set aside. Let bacon-wrapped dates cool 2 to 3 minutes then transfer to serving platter. Serve warm.

• Dates: You can use any type of date. I prefer Deglet Noor for a better bacon-to-date ratio, and they’re often already pitted. Medjool are delicious and rich, too, with a softer, more substantial flesh.
• Cheese: How much cheese you’ll use per date depends on your preferences and the size of the cavity left once the date pit is removed. Packing the cheese into the cavity will help you fit more cheese in.
• Make it Whole30/Paleo: Use sugar-free, compatible bacon. Donot use goat cheese.