These 3-Ingredient Bacon-Wrapped Dates Will Disappear in Seconds

Bacon-wrapped dates might not win a beauty pageant, but trust me, they will disappear from the buffet spread before you can say, “Come on in.” The combination of salty, crispy bacon with sugar-sweet dates and creamy cheese in the middle is absolutely irresistible. Here’s how to make them.

Bacon of any thickness will work in this recipe, but I like using regular bacon — not super thin, and not too thick. I find that this gives the best amount of bacon-y goodness to the bite without either feeling flimsy or over the top.

This said, you can’t really go wrong with this appetizer. Use the bacon you have in your fridge or that you love the best. This is ultimate potluck fare at its best, so no need to get too fussy.

Look for large, thumb-sized Medjool dates in the produce section at the grocery store, not the baking aisle. As best as you can assess through the packaging, try to pick ones that look soft and plump, not shriveled and dry.

Slice these dates open, remove the pit (if the dates are unpitted), and you’ve got yourself the perfect pocket to fill with a spoonful of cheese.

Note: If you’re not in the mood for dates, figs make a fun alternative.

You can make a legitimate claim for using just about any kind of cheese in this appetizer, but I’m rather partial to goat cheese. I love its creaminess once baked, as well as the slight tartness it gives the whole ensemble. Blue cheese is another favorite, but you can also go really off-script with a nub of Asiago, smoked cheddar, or Gouda.

Provided none of your guests has nut allergies, I also recommend stuffing an almond or two inside the date along with the cheese. Smoked almonds are particularly fantastic here.

Assembling bacon-wrapped dates is like the grown-up version of playing with your food, so set up your assembly line and go to town. Stuff a date, wrap it in bacon, stick a toothpick in it, and you’re done. Repeat as needed until the baking sheet is filled and you’ve run out of ingredients. You can assemble everything the day before you plan to bake them and keep them covered in the refrigerator until needed.

To make sure the bacon gets nicely crispy, lay each date on its side, then flip to the other side midway through baking. Drain them on a baking sheet for a few minutes so they’re not too greasy, then transfer to a serving plate.

The recipe here makes enough for a small party, but you can scale everything up (or down) to the size of your gathering. Make extra because, trust me, they’ll be gone in a flash.