Bacon Wrapped Dates
These easy Bacon Wrapped Dates are the perfect appetizer. They're stuffed with an herb cream cheese, drizzled with honey, and so dang addicting.
EQUIPMENT
- 1 baking sheet - large, lined with parchment paper
- 1 piping bag - or sealable plastic bag
- 24 toothpicks - wood
INGREDIENTS
- 12 slices bacon
- 24 Medjool dates - pitted
- 4 ounces cream cheese - softened to room temperature
- ½ teaspoon rosemary - dried
- ½ teaspoon thyme - dried
- ¼ teaspoon garlic powder
- salt and pepper - to taste preferences
- 2 tablespoons honey - regular or hot honey
INSTRUCTIONS
- Preheat oven to 400 °F and line two large baking sheet with parchment paper.
- Cut 12 pieces of bacon in half, place them on one of the baking sheets, and bake for 10 minutes. The bacon will still be floppy but some of the fat will have rendered off (this makes the bacon crispier later).
- In a small bowl, beat together the cream cheese, dried thyme, dried rosemary, and garlic powder. Add salt and pepper to your taste preference.
- Place the herb cream cheese in a piping bag or sealable plastic bag. Cut a ½ inch of the tip off and set aside.
- Carefully cut the dates in half, fill them with herb cream cheese, and close them. Wrap each date with a half slice of bacon and place a toothpick through the center to hold it together. ELIZABETH'S NOTE: If you're prepping these ahead of time, stop here. Place them in an airtight baking sheet and refrigerate for up to 2 days.
- Place the dates on the baking sheet in 6 row of 4. Bake the dates for 5 minutes and then brush them with honey. Continue baking for 5 to 10 minutes or until desired crispiness of the bacon.
- Serve immediately!
RECIPE NOTES
STORING INFORMATION
- Refrigerated, in an airtight container, for up to 5 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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