This weekend marks our one-year wedding anniversary. Paul and I still find it hard to believe how quickly the first year has passed — it feels like we were married only yesterday, which is a wonderful thing. To celebrate, I made one of our favorite wedding appetizers: bacon-wrapped dates.
We were married at a small, beautiful winery in Iowa, tucked into rolling hills. Our ceremony and reception were outdoors on a warm, sunny day — a perfect setting for an evening of food, friends, and celebration. During the cocktail hour, servers passed trays of these little bites: sweet, sticky dates wrapped in smoky, crispy bacon. They disappeared fast and became an instant favorite with our guests.
I’d been thinking about making them again for weeks, so the anniversary weekend felt like the perfect opportunity. I kept half of the dates traditional and left them unstuffed, and stuffed the other half with creamy goat cheese for a tangy contrast. Both versions were delicious, and I honestly couldn’t pick a favorite — so I recommend making both and letting your guests decide.
Bacon-Wrapped Dates
- Author: Emily Koch
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: About 24 appetizers
- Category: Appetizer
Description
Bacon-wrapped dates blend sweet and savory in a single bite. The smoky crunch of bacon pairs beautifully with the caramel-like sweetness of medjool dates, and a little goat cheese adds a bright, tangy note if you choose to stuff them. These are an easy, crowd-pleasing appetizer that works for parties, holiday gatherings, or a special anniversary treat.
Ingredients
- 24 pitted medjool dates*
- 1/2 of a 3 ounce package goat cheese (about 1.5 ounces), optional for stuffing
- 12 strips bacon (slice each strip in half lengthwise)
- Toothpicks for securing (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with foil and place a wire cooling rack on top if you have one; this allows bacon grease to drip away and helps the bacon crisp evenly.
- Slit each date lengthwise and remove the pit if the dates are not already pitted. If you are stuffing, press a small amount of goat cheese into the cavity and push the date closed.
- Cut each bacon strip in half lengthwise so the pieces are thinner and easier to wrap. Wrap a half-strip of bacon around each date and secure it with a toothpick if needed.
- Arrange the wrapped dates on the prepared rack or baking sheet. Bake for 15–20 minutes, turning once halfway through, until the bacon is crisp to your liking. Keep an eye on them toward the end so the bacon does not burn.
- Remove from the oven and transfer to a serving plate. Serve warm or at room temperature.
Notes & Tips
*If you can’t find pitted dates, remove the pit yourself by slicing the date lengthwise and carefully prying out the pit. Work gently so the date stays mostly intact for stuffing and wrapping.
For even cooking and easier serving, place the wrapped dates on a wire cooling rack over a rimmed sheet pan so excess grease drips away. If you don’t have a rack, place them directly on foil-lined parchment for easier cleanup.
Make half with goat cheese and leave half plain if you want to offer options — the tang of goat cheese and the simple sweet-salty original are both crowd-pleasers.
Serving, Storage, and Variations
These make a great finger food for parties and pair nicely with light wines or champagne. They also work well on a charcuterie board alongside nuts and cheeses.
Leftovers can be stored in an airtight container in the refrigerator and gently reheated in a low oven until warmed through to preserve the bacon’s texture. For larger crowds, double or triple the recipe — they disappear quickly, so having extra on hand is smart.
Variations to try: swap goat cheese for blue cheese for a stronger flavor; insert a whole almond or pecan into each date before wrapping for added crunch; or brush the bacon with a little maple syrup or honey before baking for an extra glossy, sweet finish.
