You're just three ingredients away from making these crowd-pleasing Bacon Wrapped Dates with Cheese. Filled with savoury, creamy cheese these salty/sweet appetizers are always a guaranteed hit at any party. This recipe serves about 6 people at 4 per person. Double up if your crowd is a little bigger.
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Servings: 24dates
Ingredients
24Medjool dates(there is enough cheese for up to 50 dates)
2ouncesgoat cheese
2ounces blue cheese(or use all goat cheese)
2ounces feta (or use all goat or blue cheese)
12slices of bacon (not thick-cut), cut in half crosswise
Instructions
Preheat the oven to 375˚F (190˚C). Line one, or two, large rimmed baking sheet(s) with parchment paper.
Cut a shallow slit on the dates lengthwise; make sure you don't slice all the way through. Pry open with your fingers and remove the pits.
With a small knife, fill 1/3 of the dates with the goat cheese. Fill another 1/3 of the dates with the blue cheese, and the last 1/3 with the feta cheese. Tip: Because the blue cheese and feta are a bit crumbly, it is easier to use your fingers to fill the dates. Don't overfill them; you want to be able to gently squeeze the dates shut (but don't worry if they don't close all the way).
Wrap each filled date in a half piece of bacon, stretching the bacon slightly if necessary. Secure the end with a toothpick and place on prepared baking sheet.
At this point, if making ahead, the dates can be covered with plastic wrap and refrigerated for up to 1 day before baking.
Bake the dates for 25 to 30 minutes, flipping once halfway through. If you prefer the bacon a little crispier, bake for 5 to 8 minutes longer. Let the dates cool for at least 10 to 15 minutes (they will be HOT) before serving.
Notes
To Store LeftoversBacon wrapped dates with cheese are best served as soon as you bake them. And quite frankly, it is unlikely you would ever have leftovers. But if you do, you can store them, covered, in an air-tight container in the refrigerator for up to 2 days.A great idea is to chop them up and serve them cold in a salad. To serve warm, reheat gently in the oven until warmed through.