Few appetizers are as effortlessly elegant as bacon-wrapped dates. This irresistible combination of sweet, chewy Medjool dates, crunchy almonds, and savory bacon has been a favorite at gatherings for years — and for good reason. When baked, the bacon turns perfectly caramelized while the dates become rich and jammy, creating a bite that’s both indulgent and balanced. Chef Owen Snyder’s version keeps it classic and simple, letting quality ingredients and careful technique shine.
These make a crowd-pleasing starter at any dinner party or a delightful addition to a cheese and charcuterie board. For a twist, drizzle lightly with honey or a touch of aged balsamic before serving.
INGREDIENTS:
1 pound Medjool dates, pitted (approximately 30 dates)
30 almonds (not flavored)
15 slices quality bacon, cut in half
30 wooden toothpicks, soaked in water for 20 to 30 minutes
METHOD:
Preheat oven to 350°F.
Stuff each date with one almond. Wrap a half slice of bacon around the date and secure the bacon with a wooden toothpick, through the date.
Arrange dates, bacon seam down and 1 inch apart in a shallow parchment-lined baking pan. Bake for 35 minutes or until bacon is cooked and caramelized, but not crispy. Serve warm.
YIELD: 30 stuffed dates
SOURCE: Adapted by Chef Owen Snyder (Papa O’s in Capitola, California)
