Bacon Wrapped Dates
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-free
Ingredients
Scale
- 24 large Medjool dates, pitted
- 12 slices of thin-cut bacon (cut in half crosswise)
- 24 whole almonds or 4 ounces of goat cheese (optional for stuffing)
- 24 wooden toothpicks
- 1 tablespoon maple syrup (optional for glazing)
Instructions
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a wire rack set over a tray. This ensures the bacon gets crispy on all sides and makes cleanup much easier.
- If your dates are not already pitted, make a small lengthwise slit in each date and remove the pit. If you are using stuffing, place one whole almond or a small teaspoon of goat cheese into the cavity of each date. Press the date closed to secure the filling.
- Take one half-slice of bacon and wrap it snugly around the center of a date. Overlap the ends of the bacon slightly to ensure it stays in place during the cooking process.
- Push a wooden toothpick through the point where the bacon ends overlap, going all the way through the date. This holds the bacon tight as it shrinks during baking. Place the wrapped dates on your prepared baking sheet, spaced about an inch apart.
- Place the tray in the oven and bake for 15 to 20 minutes. Halfway through the cooking time, use tongs to turn the dates over so the bacon browns evenly. If you want an extra touch of sweetness, brush them with a little maple syrup during the last 5 minutes of baking.
- Remove the tray from the oven. Transfer the dates to a plate lined with paper towels to drain any excess bacon grease. Let them cool for at least 5 minutes before serving, as the sugar in the dates becomes very hot.
Find it online: https://www.yucolor.com/snacks/bacon-wrapped-dates/