I find myself turning to this recipe for nearly every holiday gathering or casual get-together. There’s something so satisfying about an appetizer that requires minimal effort but delivers a huge flavor payoff. These bacon wrapped dates hit that perfect balance of sweet, salty, and savory, and they disappear from the platter almost as soon as I set them down.
What makes this recipe so reliable is its simplicity. You only need a few core ingredients to create a deeply flavorful bite. The natural sugars in the dates caramelize in the oven, complementing the smoky, crisp bacon beautifully. It’s an essential, crowd-pleasing appetizer that works every single time.
Perfect your roasting technique
The key to great bacon wrapped dates is achieving perfectly crisp bacon without burning the dates. I recommend using a middle oven rack for the most even heat distribution. Make sure to space the dates about an inch apart on your baking sheet; overcrowding will cause them to steam rather than roast, preventing the bacon from getting truly crispy. Rotating the dates halfway through the cooking time is a non-negotiable step for even browning. You’re looking for the bacon fat to be fully rendered and the edges to be a deep golden-brown.
Explore bacon varieties
While classic bacon is always a winner, you can easily change the flavor profile by choosing a different variety. A thick-cut, applewood-smoked bacon lends a robust, smoky flavor that stands up well to the sweetness of the dates, though it may require a few extra minutes in the oven to crisp up. For a sweeter note, maple-cured bacon is a fantastic choice, as its flavor echoes the caramel notes of the roasted dates. Just be sure to use a standard-thickness bacon, as very thick cuts can be difficult to wrap securely.
Enhancing with garnishes
A simple garnish can elevate this appetizer from great to memorable. The fresh, chopped rosemary called for in the recipe adds a wonderful piney aroma that cuts through the richness of the bacon. For another layer of flavor, consider a final sprinkle of flaky sea salt right before serving—it adds a pleasant crunch and a final pop of salinity. If you enjoy a bit of heat, a tiny pinch of cayenne pepper over the finished dates provides a gentle warmth that beautifully contrasts the sweetness.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Easy
Ingredients
- 256g (16 pieces) Medjool dates, pitted
- 240g (8 slices) bacon, cut in half
- 42g (2 tablespoons) honey, optional for glaze
- 5g (1 tablespoon) fresh rosemary, chopped, for garnish
Step-By-Step Instructions
- Preheat and Prepare
Set your oven to 400°F (200°C). While it heats, inspect your pitted Medjool dates to ensure no pit fragments remain. If using the optional honey glaze inside, you can add a small drizzle into each date now.
- Wrap the Dates
Cut each of the 8 bacon slices in half crosswise to create 16 shorter strips. Tightly wrap one strip of bacon around each date. The bacon should be snug; secure it with a toothpick only if the end won’t stay tucked.
- Arrange on Baking Sheet
Place the bacon-wrapped dates in a single layer on a baking sheet lined with parchment paper. Be sure to leave a little space between each one to allow hot air to circulate, which helps the bacon crisp up evenly.
- Roast Until Crisp
Roast for 15–20 minutes, rotating the dates halfway through. They are done when the bacon is sizzling, crisp, and nicely browned, and the dates look soft and slightly caramelized. Keep a close eye on them during the last few minutes to prevent burning.
- Garnish and Serve
Remove the baking sheet from the oven. Immediately transfer the dates to a serving platter and garnish with the freshly chopped rosemary. If you want a sweeter, stickier finish, drizzle with warm honey just before serving.
If you enjoy this dish, try our Taco Stuffed Shells for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Add a Crunch: For a crunchy center, tuck a whole almond or a pecan half inside each date before wrapping it with bacon.
- Lighter Option: Use turkey bacon as a substitute. Note that it cooks faster and has a leaner texture than pork bacon.
- Cheese Filling: Stuff a small amount of goat cheese or blue cheese into the dates for a creamy, tangy contrast to the sweet and salty flavors.
- Herb Swap: Fresh thyme or finely chopped sage can be used instead of rosemary for a different aromatic profile.
Make-Ahead, Storage & Reheat
You can assemble the bacon-wrapped dates up to 24 hours in advance. Arrange them on the baking sheet, cover tightly, and refrigerate until ready to bake. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat and restore their crispness, place them in a 350°F (175°C) oven for 5–7 minutes.
Nutrition
- Serving Size: 1 serving (4 pieces)
- Per Serving: 320 calories, 7g protein, 20g fat, 30g carbs
- Per 100g: 350 calories, 8g protein, 22g fat, 33g carbs
- Estimates only.
FAQ
Why didn’t my bacon get crispy and how can I fix this next time?
This often happens with thick-cut bacon or a crowded pan. Use regular thin-cut bacon so it renders fat and crisps easily. Give each date space on the sheet to allow hot air to circulate, which is key for even cooking.
What type of bacon and dates should I use for the very best results?
Medjool dates are a great choice for their large size and soft, caramelly texture. Use standard thin-cut bacon, as it wraps neatly and crisps up reliably without overpowering or overcooking the sweet date inside.
How can I tell when the bacon-wrapped dates are perfectly cooked?
Don't just watch the clock. Look for the bacon to be browned and crisp on the edges. The fat should be fully rendered, meaning no pale, soft spots remain. The dates themselves will look plump, shiny, and slightly caramelized.
Are toothpicks actually necessary to hold the bacon wrap together?
Usually not. If you wrap the bacon snugly and place the date seam-side down on the baking sheet, it holds its shape. The heat from the pan helps seal the bacon in place as it cooks, so toothpicks are often not needed.
What is the best way to scale this recipe for a large party or event?
When scaling up, use multiple baking sheets and give each date some space. This allows hot air to circulate, which is the key to getting the bacon evenly crisp instead of steamy. Rotate the pans halfway through for consistent results.
How far in advance can I assemble these dates before I bake them?
You can assemble them up to 24 hours ahead. Arrange the wrapped dates on your baking sheet, cover it tightly, and keep it in the fridge. This lets you bake them fresh just before serving so they are perfectly warm and crisp.
What is the best method for reheating leftovers to make them crisp again?
Avoid the microwave, as it makes bacon soft and chewy. Instead, reheat them on a baking sheet in a 350°F oven for 5 to 7 minutes. This gentle heat warms them through while restoring the bacon’s satisfying crisp texture.
Is it possible to make these bacon-wrapped dates in an air fryer?
Yes, an air fryer works great. Cook them around 375°F, but check often after the 8-minute mark. The circulating heat cooks bacon fast, so you need to pull them out as soon as they’re crisp to avoid burning the dates.
Equipment
- Oven
- Baking sheet
- Parchment paper
- Toothpicks
- Tongs
Ingredients
- 256 g Medjool dates (16 pieces), pitted
- 240 g Bacon (8 slices), cut in half
- 42 g Honey optional for glaze
- 5 g Fresh rosemary chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Inspect pitted Medjool dates to ensure no pit fragments remain.
- If using honey glaze, drizzle a small amount inside each date now.
- Cut each bacon slice in half to create 16 strips. Tightly wrap one strip around each date.
- Secure bacon with a toothpick only if needed to keep the end tucked.
- Place bacon-wrapped dates single layer on a parchment-lined baking sheet, spaced about an inch apart.
- Roast for 15–20 minutes, rotating halfway through, until bacon is crisp and dates are soft and caramelized.
- Remove from oven and transfer dates to a serving platter.
- Garnish immediately with chopped fresh rosemary and drizzle warm honey if desired before serving.
