Let me state for the record that I am usually opposed to sharing non-recipes like this. Thus, whenever I’ve mentioned bacon-wrapped dates as part of a party or Friendsgiving menu and have received a surge of comments and DMs asking me for the recipe, I’ve responded, “Just Google it — recipes abound!” Or, more huffily, “That’s it. That’s the recipe.” But I’ve begun to question why I want to send your beautiful faces elsewhere, especially because when you do Google for a recipe, it’s going to lead you to what I consider inadvisable places. And now, like clockwork, here come Opinions:
Before wrapping pitted dates in bacon, I’ve, on the advice of countless glossy food magazines, stuffed almonds and/or pistachios inside the dates. I have filled them with blue cheese, goat cheese, and, truly the worst, fiddly matchsticks of aged manchego and if I could, I’d take every one of those minutes of my life back because forgive me for making us sound like a bunch of savages here, but I can barely taste them in the end, but they increase the amount of time it takes to put together what should be the simplest party trick up your sleeve threefold.
If I had this kind of time, I’d just make more. They go so fast. Most friends will tell you they had to cut themselves off at five. We estimated my daughter ate about 10 and then not one other thing. Later, I found discarded dates on various surfaces; apparently she’s only into the wrapper. You try to reason with a four year-old, I’ll be over here, cracking up.
However, because it adds only about 90 seconds to the whole shebang, I do like brushing the bacon with a mixture of cider vinegar, maple syrup or honey, and some mild pepper flakes. From brand to brand, bacon can be wildly inconsistent. Some are too salty and need sweetness. Some are too sweet and need salt. But all, I find, benefit from a little blast of acidity, the sugar in the glaze increases the caramelization we are after, and the pepper makes it more dynamic.
Finally, I don’t really care what the timer says; the only thing that matters it that they’re cooked long enough that they’re nicely browned and crisp and sizzly. If not, bake them longer. Bacon should be crisp. The dates will forgive, and usually get more infused and chewy and salty.
Six months ago: Chocolate Budino
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Cider-Glazed Bacon-Wrapped Date
- 12 ounces bacon (thinner is better), each strip cut into two segments
- 6 ounces pitted dates (about 28)
- 1 1/2 tablespoons apple cider vinegar
- 2 teaspoons maple syrup or honey
- A few pinches aleppo-style mild red pepper flakes
- Flaky sea salt
Do ahead: Bringing these to a party? They rewarm well at almost any temperature. You can also bake them most of the way at home — until the bacon is cooked and mostly crisp, but not browned — and finish them up where you are, rewarming them as you do.
Leftovers: Nah, no such thing.
108 comments on cider-glazed bacon-wrapped dates
There used to be a Tapas restaurant near where I live that would serve goat cheese-stuffed dates, wrapped in prosciutto, that had some kind of glaze drizzled over them. I really miss that place, but this may be a good place to start to relive that experience.
Great recipe, wrapped dates, or even stuffed dates that are wrapped are amazing. You totally have reminded me that I should make something like this when the weekend comes. You are right, leftovers, who would allow such a thing.
I love dates this time of year. I usually pit the dates, stuff with the funkiest soft cheese I can find, wrap with a sage leaf and then again with bresaola, which is just cured beef.
If you’re going to stuff with cheese, might I suggest using a tasting spoon? Like the ones they give you at Trader Joe’s, or you can do like I do and save your gelato spoons when you’re in Italy. I’ve skipped the cheese (hey, if that cupboard is bare, it doesn’t mean you can’t wrap a date in your favorite charcuterie! Adapt, overcome! Conquer that recipe!) and I can tell the difference. Then again, with that tasting spoon, I can stuff both halves pretty well!
And yeah, you can’t make enough.
So you didn’t make this recipe. Just your own version and commenting?
I think your response to JEFFREYCOLLIER was a bit harsh. In fact, I MADE the Cider-Glazed Bacon-Wrapped Dates* and thought they were delicious—-but once I discovered that JEFFERYCOLLIER loves dates in the autumn, prefers his dates pitted, adores funky cheese, doesn’t think I know what bresaola is, is affluent enough to shop at Trader Joe’s and travel to Italy (where he clearly appreciates authentic gelato), enjoys when people emulate his hoarding tendencies of small plastic utensils, clearly has a more sensitive and sophisticated palate than Deb (whose taste buds cannot discern the stuffed cheese from the date/bacon medley–poor girl), is as previously noted most affluent but certainly not so cavalier with his frugally-saved plastic as to foolishly dedicate only one spoon to each date he prepares—well, I found them even BETTER tasting! Who knew!
*(in my mind)
Why are you here?
I, for one, love your comment, Mark! Made me laugh.
Mark: This is a work of art.
Mark- don’t you realize the majority of deb’s recipes are “slightly adapted” from someone else’s R&D or copied ??? She tries them but she can’t answer pertinent questions about the recipe because she doesn’t test test test. She surely has bon appetit, her cult followers and the rest of the magazine gurus bullshitted. Read between the lines of her scripts…..
Sorry if it troubles you that I haven’t made this specific concoction of this recipe. In my defense, I’ll argue that if you’ve ever wrapped some plant based foodstuff with any piece of sliced charcuterie and baked it off as an appetizer then you’ve made this recipe.
I was wondering about checking that box about “I made this!” when I was doing it, so I’ll refrain from that the next time around.
My post was intended to let folks know “I made this!” and you can dress this up or down a thousand different ways depending on your mood. And that if stuffing dates is the way you roll, then little spoons are the way to go because Deb ain’t wrong that it’s a PITA.
Apologies to all who took offense!
Jeffrey, I found your note helpful and encouraging!
Jeffery – I agree with Erin, I found your message helpful as well!
JEFFREY!! You have nothing to apologize for. Anyone who took offense has “issues.”
I thought your comment was great and I’m definitely going to make your version tomorrow!! Thanks so much and absolutely no offense taken.
No snark on Smitten, Meryl! I like reading the comments on this site because so few people do what you did here.
I agree, Gail. Snark, and “taking offense” are best left alone.
Michelle–glad you enjoyed my (attempted) humor! Madison–sorry my post offended. Clearly humor can be just like dates–some people prefer them stuffed, others do not. (And Meryl–sorry for the wrath YOU received after MY response!)
But as to Madison’s question “Why are you here?”–that is easy! I am HERE (reading the “I MADE THIS” section) to benefit from the experience and insight of others who MADE this recipe! Deb moved up from Hero to Goddess in my world a few years back when she changed her comments section from a single general one to one with “All Comments” and “I Made This” sections. We all know how many “Comments” sections on other blogs and sites are filled with pointless “This looks delicious…” and “Can’t wait to make this…” entries but offer no USEFUL opinions or ideas. Deb’s own instructions for COMMENTS say you should ADD something to the conversation. I think most people would prefer a simple “This recipe was delicious” or “Not the best thing I have made” to a lengthy personal account of your life as it pertains to a given recipe. Meryl’s and my responses to JEFFERYCOLLIER simply reflect this perspective. His entire entry could have been reduced to:”If you’re going to stuff with cheese, might I suggest using a tasting spoon? I have found this to be a practical way to do so.” THAT is relevant and useful, not his shopping and travel history etc.*
That being said, Deb’s instructions also say to “consider yourself a welcome guest in my home,” so I apologize to anyone if my snark and criticism offended you, including Jeffery. I certainly do not want to be asked to leave the SMITTENKITCHEN home! After all, these are JUST RECIPES. Nothing important in the big picture. Some nice conversation about shared interests like food and recipes is not something to get upset or angry about.
Friends, please, if you have MADE the recipe and have a useful comment, please let those of us looking for insight know in the “I MADE THIS” section. If you just want to express your opinion, thoughts, musings, or just engage in cooking chat, use the “Comments” section so the rest of us don’t have to weed through those messages. Thanks so much!
*And for those who want to know, I too shop at Trader Joe’s (though not exclusively), have been to Italy once, don’t care for gelato (latose intolerance issue), and do not collect plastic mini-spoons but do have a small but nice collection of early-American hand-forged iron animals.
Why so bitter, babe? And why are you taking it out on someone you don’t know?
I cannot wait to make these for Christmas Eve!!
Who’s going to wait that long?
I ate a dish like this at a tapas restaurant in Philadelphia whose name I’ve forgotten. It was basically this with almonds sitting in a little pool of what I think was vanilla creme anglaise. incredible.
I made something super similar as a Thanksgiving appetizer!!! Instead of stuffing the dates with anything (which is sooooo tedious and messy!), I made a gorgonzola dipping sauce and it was delicious. Can’t wait to try glazing my bacon-wrapped dates for Christmas :)
Cheese dipping sauce…brilliant, Caitlin :)
Caitlyn, would you care to share how you made your gorgonzola dipping sauce? Because drool is now pooling in my mouth as my mind conjures how delectable bacon wrapped dates dipped into gorgonzola sauce must be!
Not Caitlyn, but… If you are looking to turn a crumbly cheese like gorgonzola into a dipping sauce, consider using sodium citrate. Adding liquid (cream, milk, beer, water, etc) and a small amount of the sodium should release the proteins in the cheese and allow it to form a liquid consistency. Google has good guidelines for the sodium citrate. I bet the sauce would be delicious!
Bacon wrapped dates are my husband’s favorite thing IN THE WORLD! He could eat this whole recipe by himself but I always remind him we have friends here too LOL! Will definitely try the glaze! We are Jews that serve bacon wrapped dates & latkes at our Chanukah Party! Happy Holidays all:)
I made candied bacon for my Chanukah party last year and it was devoured! Making these for our party this year…it’s easier, less mess and I can guarantee it will be the first appetizer to go!
I’m just gonna respectfully disagree that it’s never worth it to stuff the dates with anything. I throw an annual Christmas party and bacon-wrapped dates are a staple. Over the past few years, I have experimented with different fillings and the one I’ve gone back to a few times is chorizo sausage with andouille coming in at a close second. That said, they are definitely delicious without any filling at all!
Ariella, chorizo and bacon, oh my. Sounds wonderful.
My 4 year old has never had bacon, but LOVES dates. The two of them would make the perfect team at a holiday party.
Just be prepared – once your 4-year-old tastes bacon, you’ll have created a monster! :)
I was wondering if you use fresh or dried dates? And if you use fresh dates, would dried be an okay substitute?
Dried is what I use
My favorite Tapas place serves their bacon-wrapped dates with a cheesy tomatoey dipping sauce that seems like it would be a much easier way to get those flavors into a bite, if you’re determined to have them but not up to stuffing.
A recipe handed down from my grandmother took pitted dates, stuffed them with peanuts, and rolled them in sugar for a unique addition to cookie plates. I loved them!
Kitty, my grandmother did the same. I think she used pecans and rolled the date in confectioner’s sugar. She also put them on the cookie plate. Did we share a grandmother? I’ve never seen anyone else do this!
We did this when I was a kid! It was my favourite way to eat dates.
My mother did this too and they were with the sweets at Christmas but her choice of nut was walnut… :)
I adore these, and fully agree they don’t need to be stuffed. Bacon + dates is perfection. We know them as ‘devils on horseback.’
Yes! Glad someone else knows them by their proper name.
Actually it’s prunes I normally use, but I’ll try it with dates.
Yes, I use prunes too. I think that once you’ve baked them in bacon, you wouldn’t tell the difference, and they’re cheaper and more likely to come pitted. I agree about not stuffing them but am really surprised Deb adds more salt to the bacon.
One trick we have is to thin the bacon using the side of a knife before wrapping. You kind of smear it on a chopping board. Being thinner, it crisps more easily and wraps round more, so no cocktail sticks – yay! less fiddling.
My whole family agrees that these are probably the best thing about Christmas…
We’ve made these several times: I agree, the cheese is not worth it. I do find a nicely toasted almond a fine addition, and very easy to insert. I love the idea of an acidic glaze to give these a little life: now I’m looking forward to making these again for the first time in years.
Also, I just realized these are gluten free AND diary free, which means they need to happen for the family tree trimming party on Saturday, cause we are that kind of family.
The closest I’m come to this was at a September wedding. It was a halved fresh mission fig with a single mint leaf between the cuts, wrapped in prosciutto and baked until crisp. I salivate from the memory.. But a date will do this for me, too!
Perfect for this time of the year!
xx from Bavaria/Germany, Rena
Devils on horseback! One of our holiday faves! We usually use prunes-but will have to try this variation this year. I like the spicy glaze idea. Thanks for sharing your take on it!
I’ve made these (not THESE exactly) many times, and I always add goat cheese. I put it in a baggie and snip the corner and then squeeze some into each date before wrapping. I can definitely taste it, and it’s delicious! But you are absolutely right: it’s enough of a pain to do that I don’t make these very often. If I skip that step (and add yours of the glaze), it’ll likely be just as good and easier. Thanks for sharing!
Yes! I’ve also made these with chestnuts and they are SO the bomb!!! Yummo!
My almost-4-year-old would do the exact same :D down to not eating anything else for dinner. She’s not picky, exactly, just not usually a big eater – unless it’s bacon or sausage.
Our family’s version of this–aka “rumaki”–is bacon-wrapped watermelon pickles. I know, I know–but just try them. Beyond yum.
Can you line the pan with parchment paper instead of foil? Or is this a bad idea for some reason?
Thank you for changing your mind and writing this post. Always enjoy your voice – it beautifully shines through even in a recipe-not-recipe (your words, not mine). Psyched to bring this party in a bowl to my neighbors now.
Love these- they are delicious! I used to make ’em with a simple balsamic glaze (which I still love) but these have a different kinda “oomph”!
I want to make these for an office potluck but there are a few vegetarians in the group. Do you think it would work if I make a few without the bacon? Is there anything else I can sub?
Thanks! LOVE the site!!
Hi Deb and readers,
Quick question about foil vs parchment paper for easy clean up situations. I hate to use foil if not necessary, but do appreciate not scrubbing a pan for hours. Is there a culinary (ie: taste, texture, etc) reason to use one and not the other in this sort of deliciousituation?
Just cleanup and also you can scrunch the edges and keep the grease from rolling off if necessary.
I used Medjool dates and found that I needed a whole piece of bacon per date in order to wrap around it twice. I wondered which type of dates you used, Deb? The date-to-bacon ratio seemed a bit too skewed towards the date side for me.
I had some trouble with the glaze. I brushed it onto the bacon twice, once before baking and once halfway through, but it just seemed to run straight off and pool on the baking sheet and I couldn’t really taste it in the finished product.
Still super delicious, though! They didn’t last 5 minutes.
My dates weren’t labeled but they of course sound smaller. I did not that some bacon can be used for two dates, other cannot; you just need to work with what you’ve got. (I chose TJ’s bacon because it seemed the most middle-of-the-road and accessible to use as an example.) You can brush the vinegar a third time, too, or even dip it. It’s not going to be a strong flavor, but it should add depth and interest to the bacon.
I use those too, and they can be big. There’s no reason you can’t use half of a large one.
There’s always going to be some differences in the ingredients not only from one cook to another but from one trip to the store to the next. Jacques Pépin has a nice little piece of text (and video) where he talks about how a recipe is just a snapshot in time. Worth a google.
These look delicious! I did a similar treat with Italian plums and did them on the BBQ. So delicious!!
I wrap the bacon around the pitted date just once. Even though no vinegar, maple or red pepper flakes, I never have leftovers! It is a protein and fruit serving all in one! Have you heard of “Better Than Good Bacon Jam”? It may be a Texas thing. Sweet, spicy sauce in a jar that I will try next time I make these. I have used it when making meat balls, so I know that for me, it is a little too spicy, but not for most.
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Hi Deb, if you have not tried it yet, you may love Hot Honey (there is a brand that seems the most well known and in my experience it is the best) and you will be able to skip a step and save the flakes. I am going to give it a try!
These are also great with apricots instead of dates! Yum :)
These were delicious, but I had some problems with the oven temperature. After 20 minutes in our convention oven, the dates were pretty black. It’s on me for not checking on them sooner, but realistically we could have done them at 425 for a lot less than 25-35 minutes. I’m going to try these again on a lower temp.
But did you try stuffing them with chorizo ?!
Hmm I so wanted to love them but they really left kind of a sticky mess at the bottom of each piece, which burned and took away from the flavor. Not that we didn’t eat them all.
I’ve now made these exactly 3 times since you published this post 1.5 weeks ago, and they were beloved each time!
Can I warm these in the microwave? I’d like to bring them to a work party but all we have is a microwave. Do you think that would ruin them?
This is an old favorite with a new twist. I have made various versions of this appetizer for years and it is always a crowd pleaser. I found that, in my oven set to 425, the maple/honey sugar burns before the bacon can nicely crisp.
In that case, perhaps wait until they’re almost cooked to brush on the vinegar/honey?
Also, this is a good reminder that I need to buy an oven thermometer because I just moved into a new apartment and who knows how hot or cold the oven runs!
I made these super easy appetizers for a Christmas party this week and they were delicious. I assembled the wrapped dates and mixed up the sauce the night before and popped them into the oven during the party. A great recipe, thank you!
Made them this weekend for family holiday party, just fantastic and very easy. We actually had some leftovers (so.much.freaking.food) and I can attest that they are absolutely delicious cold straight out of the fridge. Thanks Deb!
Deb I can see that you never made these! It is virtually impossible to brush the glaze on 28 stuffed dates!! Possibly 1/3 of them?? There is barely 2 1/2 tablespoons of glaze in your recipe. And a second brushing or “briefly roll them in the mixture to coat” …???
Please correct your recipe so we cult followers can have a successful turnout. I tried googling whose recipe you duplicated or adapted to find the glaze error. But this was another recipe that doesn’t work with the proportions you gave us!!
I have made these dozens of times (I take recipe testing pretty seriously! not sure which you meant by “another”) and you can even watch me make in real time on Instagram — you’ll see that I always have extra. It’s water-thin and coats a lot. I’m sorry it didn’t work out for you but I just haven’t experienced running out.
Has anyone made these (at least assembled) the day before? I’m bringing them to a Christmas gathering and was thinking of getting the prep done the day before, and cooking them at the party the next day.
i would also like to know about making a day before. or can i simply make them and reheat. very anxious to try them.
Well no one answered but I’m going to do as suggested and cook them almost fully, then put them in fridge until I get to the party. I’ll finish the cooking there. Can’t wait to try!
I am curious how this worked out for you! I am going to prep these today, then go to a movie with my guests, pop back home and grab these and other goodies and then head to their house (15 minute drive) for a holiday feast. I think I am going to bake them 25 or so minutes here, go the movie and then take them to my host’s home and reheat/crisp up.
I know this is no help to you now, but I have wrapped the dates ahead of time, and just stuck the pan in the fridge until the next day. I have also wrapped the dates in the bacon and frozen them for future snacks… both ways work just fine. (Although, if you freeze them, they will obviously take longer to cook.)
Made these last night for a party. Two seconds after setting the plate down I had numerous people asking me if I made these and where I got the recipe. They were a hit! My only regret is not making 3 times as many. I also found the wrapping process to be very soothing after a day of cooking and baking. Anyway, my only gripe is that the glaze is not very glaze-y. It was really runny and I don’t think it added much to the end product, sadly. I’m making them again in a few days for a Christmas party and I think I’m going to increase the amount of glaze but also reduce it first so it’s thicker and see if it sticks better. Also, I very dutifully covered my baking sheet in foil but quite shortsightedly used a rimless sheet so all the bacon fat and glaze dripped off onto my oven and created a smoke bomb. But otherwise – this is a great recipe and so easy!
Unbelievably easy & delicious. I made it for 2 parties 2 nights in a row. I couldn’t taste the glaze very much with just one coat so the 2nd time I doubled the glaze then glazed a 2nd time right out of the oven. Love the hint of Aleppo pepper. A big hit both times!
I have an old not awesome oven so I just check every 10 minutes or so. I either turned them over or turned on the broiler a little to reach the right bacon doneness. A foil lined pan is essential. 1st time I put the toothpicks in after I baked so I could turn them over (more time consuming); 2nd time I just put the toothpicks in & turned on the broiler for a couple minutes. Either way was fine.
Rats! I dropped my aleppo pepper recently and haven’t replaced it. Any thoughts on a suitable substitution for aleppo pepper flakes? Since these are mild, I am thinking hot pepper flakes might be too much (and reducing them by a lot would mean they’d wouldn’t add much/anything.)
I used a squirt of sriracha this year and it was well received.
I made these with Deglet Noor dates and half slices Costco precooked bacon and they came out great! The only thing with precooked bacon is that they cooked in under 5 minutes so my first batch burned (oops). Also didn’t have honey so I cooked down a glaze with red wine vinegar, chili flakes and brown sugar. They were super simple and went over pretty well! Would definitely make again for a party.
I tried this recipe, almost exactly but (although I try adding goat cheese to half of them) and that were so burnt on the bottom after 30 minutes at 425 that ended up throwing them away.
I probably should have turned them over halfway through, but I will probably try a lower temperature a shorter cooking time.
I auditioned these last night and everyone in my family loved them! I had to forge ahead while both of my daughters insisted they don’t like dates. Well, they might not like them solo, but wrapped in bacon, they’re the bomb! We agreed we’d like more pepper on them next time. Can’t wait to make them again tomorrow night for New Year’s Eve!
Yum! I have dates that have been sitting around for a while — they don’t seem to be dried out too much. Do you think they’d be OK to use? Any way they can be rehydrated?
I LOVE that you don’t have advertisements. That — and all the content and recipes are what keeping me coming back — but how do you manage to keep your website up without them? Hope I’m not asking a too personal question!
The dates should be fine. I do have ads here; two per page. But I prefer to keep the site as uncluttered as possible because I find too many sites impossible to use these days with the 42 popups at once.
Oops! Sorry. I just googled “rehydrate dates”. It said to pour boiling water over them, wait 10 minutes then drain. Going to try it.
For such a simple recipe, things just didn’t come together for me on this one. Based on other reviews, I lowered the temperature to 400 degrees, but the bottoms were still burned black on nearly all of them after 15 minutes. If I were to try this again, I think I would try 375 and plan to flip these after 7-10 minutes. For the few that were still edible, I could not taste any of the maple syrup/vinegar mixture at all, and I had reduced it down to a glaze so that it would not run off as other reviewers had stated. Ironically, it was sort of like the goat cheese and other stuffings that Deb mentioned in her post – extra work that resulted in no decernible payoff. Those few were still delicious, but it was bacon and dates, so of course it was yummy. I’m a fan of Smitten Kitten, just not of this recipe.
Not gonna lie… Never been a huge fan of dates so I’m a little skeptical of this recipe. But I’ve tried a few different ones on this site and they’ve been great. So I’ll take the plunge and give this a whirl over the weekend. But after reading some of the comments, I’ll definitely try lowering the temp so I don’t burn things. My oven is a bit hotter. And if they’re good, I’ll bring some to my clients in my therapy business.
I don’t find a print button to copy recipes. I use snag it, but it would be much more convenient to have a print button by the recipe. Love the recipes.
There is a print icon that leads to a print template at the bottom of each recipe, where it says “DO MORE:” You can also click CTRL + P from any recipe post and it will take you to a streamlined print template. We will definitely make it easier to find when we next redesign.
A very good article to discuss, this is what I’m looking for, thanks
Anything wrapped in bacon is always delicious. I do not know why I never thought of wrapping dates in bacon.. thank you for the recipe, I will be trying this at our work BBQ this weekend. I will check back and let you know how it goes and how everyone likes them!!
I have made this so many times in the last year– and it is always delicious! I love the advice to not spend time/money trying to “improve” the recipe by stuffing the dates– just make more of them.
These have become our favorite celebratory snack, even though we only had the chance to take them to one party.
I am holed in a little beach front rental cottage for a weekend of solitude, and found myself with bacon and dates. There was no honey, vinegar, or brush available, but I dipped these in red wine mixed with (plain, not maple) syrup. They still turned out fantastic.
Thanks for a fantastic (non)recipe and even better advice.
Do you think this would work with fresh figs? I love this recipe as is, but I’ve got figs coming out of my ears at the moment and I’m trying to find new ways to use them!
My favorite easy appetizer. I’ve also tried stuffing them with a variety of things and appreciate the affirmation that it’s completely unnecessary! Looking forward to trying them with the glaze.
I’ve made bacon-wrapped dates in the past, but my riff on your riff was to use boiled cider (cider reduced from one gallon to two cups) and to add the Aleppo pepper to that. I go back and forth on the almonds–you can’t really taste them, but the nice crunch adds a textual element. This last time I didn’t bother, but next time I might.
Thanks for suggesting the glaze; it takes bacon-wrapped dates, already a Top Ten Appetizer, into the pantheon of before dinner nibbles.
I love bacon wrapped dates. I haven’t had any issues stuffing the date with Asiago, and I’ve made a fantastic lamb kefta stuffed date wrapped in bacon. This recipe was very good. Some preferred it to others, as they thought the vinegar cut some of the richness of other recipes I’d made. I didn’t use the salt as I think there was an adequate amount in the bacon. Mine were already charred and on the cusp of burning after 20 minutes.
Super awesome, super easy, a super hit. Thank you.
I recently had bacon wrapped dates at the cocktail hour before a wedding reception. WOW
So I searched the Internet to find out how to make them and I came across this recipe.
I don’t know if this comment will even be posted because most comments are from two years ago, just letting everyone know I had the best time reading the comments today and I think you should all get together and write a cookbook (seriously, I would buy it!)
I’ve made this recipe several times over the past year and it has consistently been a hit. The flavor combination of bacon and dates is a perfect balance of sweet and savory, and I love the simplicity of the recipe. I especially appreciate the suggestion to not try to “improve” the recipe by stuffing the dates, as it keeps the preparation quick and easy. These have become a staple at our celebratory gatherings, and I’m always asked for the recipe. In fact, I recently found myself with only bacon and dates on hand while staying in a beachfront rental cottage for a weekend getaway. I didn’t have any honey, vinegar, or a brush, but I improvised by dipping the dates in a mixture of red wine and plain syrup and they still turned out amazing. I’m so grateful for this recipe and the great advice to keep it simple and delicious. Thank you
While I was initially excited to try this recipe due to its simplicity, I encountered some challenges during the cooking process. Despite following the advice of other reviewers and lowering the baking temperature to 400 degrees, the bottoms of nearly all of the dates ended up burned black after 15 minutes. In hindsight, I think reducing the temperature even further to 375 and flipping the dates halfway through cooking would have prevented this issue. Additionally, I found that even though I reduced the maple syrup and vinegar mixture to a glaze to prevent it from running off, I couldn’t taste it at all in the few dates that were still edible. It seemed as if the extra effort of adding the mixture didn’t result in any noticeable flavor improvement. However, the few dates that were still edible were still tasty due to the combination of bacon and dates. Overall, while I’m generally a fan of Smitten Kitten’s recipes, this one didn’t quite work out for me
I experimented some, trying this glaze on bacon wrapped Brussel sprouts. They turned out fine, but not great. Not enough maple-cider flavor, which I think would add a lot. Anyone have suggestions on how best to accomplish that? Thanks!
Great illustrated information. I thank you for that. No doubt it will be very helpful for my future projects. I want to see some other articles on the same topic!