They may not be the prettiest things to look at, but these bacon-wrapped dates more than make up for it in flavor. They're super easy to make, require very few ingredients, and we've never had a single one left over after the party. As for the "stuffed" part, each date is stuffed with an almond before being wrapped in bacon and roasted. When you bite into one, it's salty at first, but then reveals an inner sweetness and — oh! — another salty crunch.
I recently made about forty of these for my Winter Glam Cocktail Party, and they were a great addition to the table. I'm happy to say there were none left at the end of the night! Also, while I haven't tried it myself, I imagine you could take some liberties with the stuffing and try a blue or a goat cheese in lieu of the almonds, which would probably be amazing. You can also leave the almonds out entirely and just go with plain dates! (I did half of the ones for my party with almonds, and half without.)
However you choose to make them, one thing is sure: There's a reason this recipe has been around for decades. It's a definite crowd-pleaser.
Bacon-Wrapped Dates Stuffed with Almonds
Serves 6 as an appetizer
Marcona almonds, toasted (See Recipe Notes)
dried, pitted dates
thick-cut bacon, cut in half (roughly 5-inch pieces)
Preheat oven to 400°F. Line a baking sheet with aluminum foil.
Stuff an almond into each date. Wrap each date in half-slice of bacon and secure with a toothpick. Stick the toothpick through the date closer to one end, so as not to run into the almond in the middle.
Place dates on the baking sheet. Bake for about 20 minutes, turning them over after halfway through, until the bacon is fully cooked and crispy. Baking time may be slightly longer or shorter depending on thickness of the bacon. Serve immediately.
We like the crunchy texture of these Spanish almonds, but regular toasted almonds work just fine.
Dates can be stuffed, wrapped, and kept refrigerated for up to 24 hours before baking.
If you're feeling adventurous, try stuffing the dates with cheese instead of the nuts — or with both!
This recipe was originally written for The Kitchn by Elizabeth Passarella.