Fatty, salty pork is a perfect compliment for the intense sweetness of Medjool dates.
Bacon-wrapped Medjool dates make an easy and delicious appetizer or snack. This recipe requires only three ingredients: bacon strips, Medjool dates, and pistachios (see more variations at the end) for stuffing.
Whether you're hosting a party or picnic, bacon-wrapped Medjool dates come together very quickly. Dates on their own are overwhelmingly sweet for my palate, the salt and fat of bacon takes that edge off.
I chose to stuff the dates with pistachios, but here are some other ideas for you:
- Almonds
- Goat Cheese
- Manchego Cheese
- Hazelnuts
- Roasted Garlic
- Walnuts
- Dried fruits like apricots, mangos, cherries, or figs
You can use combinations of the above. Or even nothing at all. Bacon-wrapped dates are equally lovely on their own. Make more than you think you need, the taste is addictive and they go fast.
For even more appetizer ideas, you can try my delicious and simple cream cheese board, my roasted bone marrow (you can smoke it too), and rustic pork & mushroom pate recipes.
A drizzle of maple syrup or pomegranate molasses after baking is also recommended, but completely optional.
Have you made bacon-wrapped Medjool dates before? Let me know what you think in the comments.
Ingredients
- Medjool Dates approximately 3 per person
- Thick or Thin cut Bacon Strips ½ of a regular strip of bacon per date
- Pistachios 3-4 per date
- Toothpicks
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- Make a shallow slit along the dates, lengthwise, and remove the pits.
- Stuff each date with approximately 3 pistachios.
- Cut your bacon strips in half and roll each individual date up in one half. Secure with a toothpick to prevent unravelling.
- Arrange your wrapped dates on the baking sheet, keeping them spaced enough so that they do not touch.
- Bake for 15-minutes. Using tongs, flip your bacon-wrapped dates over and bake for 5-10 minutes more.
- Keep an eye out so that the bacon does not burn. It will turn a golden colour when ready.
- Serve immediately, or at room temperature. They keep well.
Susan says
Can I make these a day ahead and put them in the refrigerator before baking? Or a few hours ahead? Will the pistachio get soggy? Thanks
The Peasant's Daughter says
Unfortunately the pistachio will definitely get soggy if done too far ahead.
Brian says
Seems like every time I come back to your website you have a new interesting thing for me to read. How do you stay so motivated? Do you research all of these posts before posting?
Sharon Chen says
I'm so excited to make these for summer picnics! Looks so delicious.
Kate says
These sound just divine and so unique! They're also sophisticated enough for a dinner party as an appetizer, can't wait to try these!
Lisa | Garlic & Zest says
This is one of my favorite appetizers with cocktails and they never last. It's the sweet, salty, creamy combo, I think. I also like that the assembly is quite simple. Beautiful photos.
Alina | Cooking Journey Blog says
I love dates with cheese or walnuts, but these looks so delicious, wrapped in bacon and stuffed with pistachios! I will try them this weekend