Name: Beef Bacon-Wrapped Dates Appetizer - Easy & Delicious
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 appetizers
Ingredients: 6 oz creamy goat cheese, softened; 24 Medjool dates, pitted; 12 slices beef bacon, cut in half; 1/3 cup honey; 1 tbsp fresh rosemary, finely chopped; 1/2 tsp cayenne pepper, optional; Kosher salt, to taste; Black pepper, to taste; Candied or toasted walnuts, optional

Beef Bacon-Wrapped Dates are not just a dish; they’re an experience that dances on your palate. Imagine the smoky, savory allure of perfectly crisped beef bacon embracing the sweet, caramel-like burst of a plump date. It’s a flavor combination that’s both sophisticated and irresistibly comforting, a delightful paradox that has captivated taste buds for years. People are drawn to Beef Bacon-Wrapped Dates for their effortless elegance, making them a showstopper at any gathering without demanding hours in the kitchen. What truly sets these delectable morsels apart is the ingenious marriage of textures and tastes. The slight chew of the beef bacon, rendered to crispy perfection, provides a counterpoint to the yielding sweetness of the date, creating a harmonious bite that’s utterly addictive. They’re the ultimate appetizer, a testament to how simple ingredients can create something truly extraordinary.

Ingredients:

6 oz creamy goat cheese, softened for easy stuffing.
24 Medjool dates, pitted.
12 slices bacon, cut in half for wrapping.
1/3 cup honey, for the glaze.
1 tbsp fresh rosemary, finely chopped for aroma.
1/2 tsp cayenne pepper, optional for heat.
Kosher salt, to taste.
Black pepper, to taste.
Candied or toasted walnuts, optional for garnish.

Preparing the Beef Bacon-Wrapped Dates

Let’s get started on these delightful Beef Bacon-Wrapped Dates! The key to success with these little flavor bombs is in the preparation, ensuring each element is ready to shine. First, we need to prepare our star ingredients. Take your 6 ounces of creamy goat cheese and ensure it’s nicely softened. This makes it much easier to work with and to stuff into the dates without tearing them. If your goat cheese is a bit firm, you can leave it at room temperature for about 30-60 minutes, or gently microwave it in 10-second bursts, stirring in between, until it reaches a spreadable consistency.

Next, your 24 Medjool dates will need to be pitted. If they aren’t already pitted, make a lengthwise slit down one side of each date and carefully remove the pit. You want to create a pocket for the cheese without cutting all the way through the date. This might sound fiddly, but once you get the hang of it, it’s quite straightforward.

Now, for the bacon. You’ll need 12 slices of your favorite bacon. For the perfect size to wrap each date, cut each slice in half widthwise. This will give you 24 bacon halves, which is exactly what we need for our 24 dates. You want enough bacon to snugly encase each date, but not so much that it becomes overwhelming.

Stuffing and Wrapping the Dates

This is where the magic truly begins, transforming simple ingredients into an irresistible appetizer. Take a small spoon or a piping bag filled with the softened goat cheese. Gently stuff each pitted Medjool date with a generous dollop of the goat cheese. Don’t be shy! The creamy, tangy goat cheese is going to be a beautiful contrast to the sweet date and savory bacon. Once stuffed, season the inside of the date lightly with a pinch of kosher salt and a grind of fresh black pepper. This subtle seasoning inside the date really elevates the overall flavor profile.

With your dates now filled, it’s time for the wrapping. Take one of the halved bacon slices and wrap it around the stuffed date, ensuring it covers the opening where you inserted the cheese and continues around the body of the date. You want the bacon to lie flat and secure. A toothpick can be helpful to secure the bacon if it tends to unravel, but often, tucking the end of the bacon slice underneath itself is enough to keep it in place during baking. Make sure to place the seam side down when arranging them on your baking sheet. Repeat this process for all 24 stuffed dates.

Baking to Perfection

Now that our Beef Bacon-Wrapped Dates are assembled, we’re ready to bake them to crispy, caramelized perfection. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the bacon-wrapped dates on the prepared baking sheet, ensuring they are not too crowded. This allows the bacon to crisp up evenly. Place them seam-side down to help them hold their shape.

Bake for 15-20 minutes, or until the bacon is golden brown and crispy. The exact time will depend on the thickness of your bacon and your oven. Keep an eye on them towards the end of the baking time to prevent burning. During this time, the goat cheese will become warm and gooey, and the date will soften and caramelize slightly.

Glazing and Finishing Touches

While the dates are baking and getting wonderfully crispy, it’s time to prepare our luscious glaze. In a small saucepan, combine the 1/3 cup of honey with the 1 tablespoon of finely chopped fresh rosemary. If you’re looking for a bit of a kick, this is also the time to stir in the 1/2 teaspoon of cayenne pepper. Heat this mixture over low heat, stirring gently, just until the honey is warm and the rosemary has infused its fragrant aroma into the glaze. Be careful not to boil it. You just want it to be warm and pourable.

Once the Beef Bacon-Wrapped Dates have finished their initial bake and the bacon is looking deliciously crisp, carefully remove them from the oven. Let them rest on the baking sheet for a minute or two. Then, using a pastry brush or a spoon, generously drizzle or brush the warm honey-rosemary glaze over each bacon-wrapped date. The warmth of the dates will help the glaze adhere beautifully.

For an optional but highly recommended final touch, sprinkle some candied or toasted walnuts over the glazed dates. The crunch of the walnuts adds another delightful textural element and a lovely nutty flavor that complements the sweet and savory notes of the dates. If you don’t have candied walnuts, regular toasted walnuts will also work wonderfully. Serve these Beef Bacon-Wrapped Dates warm, and watch them disappear! They are a truly irresistible appetizer that’s sure to impress.

Conclusion:

And there you have it – the ultimate guide to creating delicious Beef Bacon-Wrapped Dates! We’ve walked through each step, from selecting the perfect dates to achieving that irresistible crispy bacon exterior. These bites are a delightful symphony of sweet, savory, and smoky, making them a guaranteed crowd-pleaser for any occasion. Whether you’re hosting a holiday party, a casual get-together, or simply craving a sophisticated appetizer, these Beef Bacon-Wrapped Dates are sure to impress.

For serving, I love to present these warm, perhaps arranged artfully on a platter with a drizzle of balsamic glaze or a sprinkle of chopped fresh rosemary. They pair wonderfully with a crisp white wine or a light-bodied red. Don’t be afraid to experiment with variations! Consider adding a sliver of smoked gouda or a sprinkle of cayenne pepper inside the date for an extra kick. You could also try wrapping them with prosciutto for a different cured meat flavor. I encourage you to give this recipe a try; you’ll be amazed at how simple yet elegant these Beef Bacon-Wrapped Dates are. Enjoy the process and the delectable results!

Frequently Asked Questions:

Q1: Can I make these Beef Bacon-Wrapped Dates ahead of time?

Yes, you absolutely can! You can assemble the Beef Bacon-Wrapped Dates a few hours in advance and store them covered in the refrigerator. For the best results, it’s ideal to bake them just before serving. If you bake them ahead, you can gently reheat them in a low oven for about 5-10 minutes.

Q2: What kind of dates are best for this recipe?

Medjool dates are highly recommended for this recipe due to their large size and naturally soft, caramel-like texture. Their sweetness and chewiness are perfectly complemented by the savory beef bacon. Ensure your dates are fresh and plump.