Bacon-Wrapped Dates

We've been making these for years stuffed with a whole almond. My sister-in-law dubbed them "Fatal Attractions" because inside is a date with a nut!

Love these appetizers, even if they're a bit laborious (pitting the dates, if you can't find them pre-pitted; laying out the bacon and cutting it). I stuff them with bleu cheese, and then skewer them with a toothpick before laying them on parchment paper (because now they're sticky AND greasy). Top tip: mix a little brown sugar and chipotle, sprinkle on top before putting into the oven.

I’ve been making these for years (I’m from England) and I always secure the bacon with a toothpick. It helps to soak the toothpicks in warm water for a couple of hours beforehand so they don’t burn in the oven. Also, cook them on a rack placed over a foil lined sheet pan to catch the dripped bacon grease. (If you don’t use foil, the pan will be very hard to clean.)

Stuff the dates with thin sticks of cheese cut from a wedge of Parmesan or Parmigiano Reggiano - and you have a sweet and savory appetizer that is certain to be a crowd pleaser.

Do you put these into a preheated 400 degree oven, or put them in a cold oven and then start to heat it, as the instructions seem to suggest?

These are a staple in our home for the Christmas season - a few tips on how we handle these: - Pitting the dates is really not such a big deal, watch something amusing while you do it. - A thinner cut of bacon is easier and won't break open as easily as a thick cut. - These are perfect as is, but as a variation, fill with a pinch of minced/chopped pistachios before wrapping - far less likely to break your mother's tooth on Christmas day than a whole almond. I speak from experience.

You can also stuff the dates with blue cheese prior to wrapping in bacon. The contrast of all three flavors is very enjoyable.

These are delish, especially when the dates are stuffed with with chevre; the mild, slightly tart, creamy qualities of the chevre helps to balance the intensity of flavor in 5he bacon and dates.

Stuffed with blue cheese, spritzed when cool with balsamic glaze. Sweet, smoky, salty, meaty, tangy. A bite of heaven. Yes on the toothpicks.

I usually precook the bacon in the microwave until it's about half done so it renders some of its fat. When baking, I stand them up like soldiers in a shallow crockery baking dish and let them bake until caramelized. So yummy. Sadly, I could eat them all myself. At this time of the year, I often premake them in batches and keep in freezer for just in case needs.

My sister made these for Thanksgiving, with a dab of Stilton in the date. Delicious!

I stuff with sliced water chestnut which gves a little bit of crunch and often substitute parma ham for the bacon which can be folded in half before wrapping if it is very thin. Put 6-8 on a long wood skewer like kebabs or Satay, this is easier than tooth picks.

Alan 2 years ago asked about a cold versus preheated oven. In the recipe description: The trick is getting the bacon to cook before the date burns, and you can do that by starting in a cold oven so that the bacon slowly renders its fat and evenly crisps.

Stuff dates with almonds, wrap dates in prosciutto, bake at 375 F for 10 minutes. No need to flip the dates over. Delicious.

I make these with almonds stuffed into the dates and prefer to use the vegan bacon strips. Started doing that to share with my vegetarian friends and found the vegan bacon much easier to manipulate and less messy. Tastes as good as the real thing and the end product is less greasy.