We included Bacon-wrapped Dates on a French-inspired charcuterie board recently. This recipe heralds back to our days of catering — these dates were always a hit! One gentleman even said, "I don't like dates, but I love these! By the way, that's Dattes avec du Bacon in French.
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| Here we are in front of the charcuterie board. |
Bacon-wrapped Dates Yield: 30 appetizers
1 8-oz. box pitted dates
30 pecan quarters or halves, depending on cavity size of the dates
10 to 12 slices bacon – cut each slice in thirds & allow to come to room temperature
1. Stuff each date with pecan quarter.
2. Wrap each stuffed date with 1/3 slice of bacon--lapped to hold in place; secure with a toothpick if preferrred.
3. Place on parchment lined baking sheet (seam side down).
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| As I assembled the dates, I put them on the tray. However, I did space them out so they were not touching prior to baking. I generally make them ahead, cover and refrigerate and then bake at the last minute. |
4. Bake in a preheated 400° F. oven for 12 to 15 minutes; can be turned to crisp bacon as needed.
5. Drain on a wire rack and serve warm or at room temperature.
Recipe without photos . . .
Bacon-wrapped Dates Yield: 30 appetizers
1 8-oz. box pitted dates
30 pecan quarters or halves, depending on cavity size of the dates
10 to 12 slices bacon – cut each slice in thirds & allow to come to room temperature
1. Stuff each date with pecan quarter.
2. Wrap each stuffed date with 1/3 slice of bacon--lapped to hold in place; secure with a toothpick if preferrred.
3. Place on parchment lined baking sheet (seam side down)
4. Bake in a preheated 400° F. oven for 12 to 15 minutes; can be turned to crisp bacon as needed.
5. Drain on a wire rack and serve warm or at room temperature.
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