Bacon wrapped dates stuffed with Asiago cheese

On September 20, 2012 @ 10:11 am

I don’t really even know where to start except to say that I just wiped a little drool from my lips. If you’ve ever had bacon wrapped dates, you know what I’m talking about. Somehow the name sounds so innocent and unassuming—three, maybe four ingredients (if you include the paprika) somehow work some major magic in just a few minutes in the oven. What comes out is a melt-in-your-mouth little flavor bomb.

The rich, salty flavor of the bacon and cheese merge together with the sweet, tender dates to create a dream come true in your mouth. I understand I’m really talking this up, but believe me, they’re good stuff. And I dare you to find a simpler, more addictive snack to serve at your next party.


These are definitely one of my go-to party treats because they’re quick and always a crowd pleaser. Since they go so fast and dates are a little on the pricey side, the last time I made them I decided to cut the dates in half after stuffing them with cheese. They ended up being the perfect one-bite size; although they still ended up being the first to go.

bacon wrapped dates stuffed with asiago cheese

makes 24 | adapted from Bon Appetit [2]

12 Medjool dates
12 1 1/2×1/4×1/4-inch pieces Asiago cheese (Manchego, pecorino or if you’re feeling crazy, Stilton work too)
4 slices applewood-smoked bacon, each cut length-wise into 3 pieces
smoked paprika

Preheat oven to 425°F.

1. Using small knife, cut the date length-wise and remove the pit. Insert 1 piece of cheese into each date. Cut the date in half (as seen above).

2. Brush bacon slices generously on 1 side with smoked paprika. Wrap each date with 1 piece of bacon, with paprika side against date. Secure bacon with toothpick.

3. Arrange dates on rimmed baking sheet. Roast until bacon is browned on bottom, about 6 minutes. Turn dates; roast until bacon is cooked, about 6 minutes longer. Transfer to plate; cool slightly.


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