Bacon Wrapped Dates with Honey Herb Glaze

Making these classic bacon wrapped dates recipe is your next best decision! They're much like the traditional appetizer, but there's a crunch inside and a sweet honey glaze on top.

Bacon wrapped dates have long been a classic appetizer. They're rich in flavor from the goat cheese and bacon and sweet from from the dates. I tried to switch it up a bit in this recipe by adding some crunch on the inside and a sweet and sticky herb glaze on top.

Ingredients for bacon wrapped dates:

• Large dates (medjool dates are great)
• Goat cheese
• Pecan halves
• Bacon (nitrate free and low sugar when possible)
• Honey
• Rosemary and thyme
• Salt and pepper

Ingredient substitutions:

Here are some great options if you want to customize this recipe to you and your family/friends:

• Goat cheese: swap in blue cheese or cream cheese
• Pecans: omit them completely or use a walnut
• Bacon: try wrapping them in proscuitto (an Italian cured ham)
• Honey: swap in pure maple syrup
• Fresh herbs: use half the amount of dried herbs or omit completely

How to make bacon wrapped dates:

Prep and stuff:

1. Start by pitting the dates: Slice your dates lengthwise, opening them up and discarding the pit.
2. Fill the dates with softened goat cheese using a knife or pastry bag.
3. Place half a pecan inside the dates and goat cheese (sideways so they fit better).
4. Wrap each date in bacon and place on a plate or baking sheet seam side down. (don't forget to wash your hands now!)

Make the glaze and sear:

5. Mix together the honey glaze ingredients and set aside.
6. Heat a large frying pan over medium-high heat with 1 tablespoon of olive oil.
7. Once the oil is hot, place each bacon wrapped date in the pan, seam side down, to sear and seal the seam.
8. While they're searing, drizzle each date with the prepared honey glaze. It's ok if there's some extra you can save it for topping at the end!

Finish baking in the oven:

9. How long to cook bacon wrapped dates: Transfer the dates to a 400°F oven and bake for 20 minutes, flipping halfway through.
10. Remove from the oven and use tongs to turn the dates around in the pan to coat in any extra honey glaze. Transfer to a serving platter and drizzle with any additional honey.

Recipe tips:

• Allow the goat cheese to come to room temp before stuffing. This makes it easier to spread and stuff the dates.
• Use a knife, small spoon or piping bag to fill the dates
• Don't forget to turn your dates halfway through cooking so the bacon and cook evenly.
• Use a large, oven-safe pan or a cast-iron skillet.
• Choose a bacon that is nitrate free and minimal sugars (I like the bacon from Butcher Box or Applegate in the grocery store).

How to make bacon wrapped goat cheese dates in advance:

Pit, stuff and wrap the dates in bacon up to 8 hours before cooking. When you're ready, remove from the fridge, make the honey herb topping and cook according to instructions.

Can you reheat bacon wrapped dates?

Yes, you can reheat them! Place them back in the oven at 350°F until warmed all the way through or warm them in a large frying pan over medium heat.

If you love this recipe as much as I do, don't forget to follow me in Instagram and tag me with @what_mollymade so I can see it and feature you.

More appetizers you'll love:

Bacon Wrapped Dates with Herb Honey Glaze

5 from 2 votes

Making these classic bacon wrapped dates recipe is your next best decision! They're much like the traditional appetizer, but there's a crunch inside and a sweet honey glaze on top.

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Prep Time8 mins

Cook Time22 mins

Servings: 16 dates

1x2x3x

Author: Molly Thompson

INGREDIENTS

• 16 large dates (i.e. Medjool)
• 4-6 ounces goat cheese
• 8 pieces nitrate and sugar free bacon cut in half
• 16 pecan halves
• 3 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 1 tablespoon olive oil

INSTRUCTIONS

• Preheat the oven to 400°F. Slice the dates lengthwise, open them and discard the pit inside. Place the dates on a cutting board or large plate.
  
• Stuff each date with approximately 1 teaspoon of goat cheese then stuff the pecan halves sideways inside. Pinch the sides of the dates together to seal the opening then wrap each date with 1/2 a piece of the bacon and set aside.
  
• In a small bowl mix together the honey, salt, pepper and rosemary.
  
• Heat 1 tablespoon of olive oil over medium-high heat in a large, oven-safe pan. Once the oil is hot and rippling, add the dates, seam side down to seal them closed. Quickly drizzle each date with the prepared honey glaze. It’s ok if you don’t use it all you can save some for glazing at the end. Sear for 1-2 minutes then transfer the pan to the preheated oven.
  
• Bacon for 10 minutes then carefully remove from the oven with an oven mitt and flip each date over using tongs. Bake for another 10 minutes or until the bacon is crispy and golden brown. Remove from the oven and use tongs to turn the dates around in the pan to coat with any honey glaze. There will also be some grease from the bacon rendering in the pan. Transfer the dates to a serving platter and drizzle with any remaining glaze.

Notes

Make ahead: Pit, stuff and wrap the dates in bacon up to 8 hours before cooking. When you're ready, remove from the fridge, make the honey herb topping and cook according to instructions.

*See recipe post for ingredients substitution options

Nutrition

Serving: 1date | Calories: 170kcal | Carbohydrates: 21.7g | Protein: 3.6g | Fat: 8.6g | Cholesterol: 12.5mg | Sodium: 198.4mg | Fiber: 1.8g | Sugar: 19.4g

Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!