Bacon Wrapped Dates

Surprise your guests with these easy to make Bacon Wrapped dates stuffed with herb cream cheese and basted with a spicy honey sauce.

Course Appetizer

Cuisine American

Keyword bacon wrapped dates with cheese, bacon wrapped stuffed dates, cheese stuffed bacon wrapped dates

Prep Time 20

Cook Time 17

Servings -36 dates

Calories 89kcal

Author Beth Pierce

Preheat oven to 400 degrees. Cover a large baking sheet with parchment paper.
Slit each pitted date lengthwise to create a pocket for the herb cream cheese. Pipe or spoon about 1 teaspoon of cream cheese into the cavity. Wrap 1/2 slice of bacon around each date and secure with a toothpick. Place the wrapped dates on the prepared baking sheet.
Stir together the honey, Worcestershire Sauce, and chili sauce.
Bake the dates for 7 minutes. Remove the baking sheet and carefully flip the dates. Brush the tops of the dates with the honey glaze. Bake for another 5 minutes. Remove from the oven and flip the dates. Brush the tops with the honey glaze. Bake for another 5 minutes or until the bacon is golden brown and crispy.

If your dates are not sliced and pitted, then use a sharp knife to cut the pit lengthwise. Do not cut the all the way through. Spread the date open and remove the pit.
Use parchment paper for even cooking, better browning, and easier cleanup.
Thinly sliced bacon is best with this recipe. It browns and crisps faster than thick sliced bacon.
Prosciutto or pancetta can be substituted for the bacon, but the cooking time will be reduced.
For added crunch, add a nut like a whole almond or pecan to the cheese mixture in the date.
When baking, turn the dates several times so the bacon cooks and browns evenly.
Baste with the honey glaze several times when turning the dates.
Maple syrup can be substituted for the honey.
If you prefer, use plain cream cheese, blue cheese, or goat cheese.
These appetizers can be prepped up to 48 hours in advance. Store well covered in the refrigerator.
Everyone loves these, so you may want to prepare a double batch.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze in a heavy-duty freezer bag or sturdy container for up to 2 months.