Bacon. Wrapped. Dates. With cheese inside. Do we even need to say anymore?
Alright friends, I’m gonna keep this one short, simple, and sweet today because Christmas is 3 days away and I know we all have things to do, people to see, and places to go. But I couldn’t let the holiday season go by another year without sharing this simple yet life-changing no-recipe recipe that is what you want, need, and should have at some point before 2017 begins.
That “recipe” happens to be three measly ingredients, is one that I’ve made for many a party, and also is that one thing people remember and talk about from said parties year after year. There’s a good chance that you’ve had bacon wrapped dates before. If so, you know what I’m talking about hopefully share a similar sentiment. They are amazing. A sublime combination of salty + sweet and chewy + crispy. AND BACON. Enough said. Here’s the recipe – go make them and have a VERY MERRY CHRISTMAS! Love you all!
Bacon Wrapped Dates – A 3 Ingredient Appetizer That’s To Die For
- 24 Mejool dates pitted
- ? cup of cheese I used a sharp, aged cheddar - use anything with a “tang” that you have on hand - goat cheese, cream cheese, gorgonzola, etc. would go well here - sliced, diced or crumbled
- 12 slices of uncured thick cut bacon, cut in half (you should have 24 slices total)
- Preheat oven to 375. Line a baking sheet with parchment paper or aluminum foil.
- Slice a small slit down the length of each date, being careful not to cut it in half. Stuff the opening with cheese. Wrap the date with a piece of bacon and place it seam side down on the baking sheet. Repeat until all of the dates are wrapped.
- Place the bacon wrapped dates in the oven and bake for 10 minutes. Remove from oven and flip them over, draining any pooled grease into a small dish. Bake for 10-12 minutes more until the bacon is crispy on the edges.
- Remove from oven and place on a paper towel-lined plate. Cool 5 minutes before transferring to a serving platter. Serve warm.
- Dates can be stuffed and wrapped up to 1 day before baking. Store leftovers in the refrigerator for up to 5 days and reheat on a baking sheet at 350 degrees for 8 minutes.