Bacon Wrapped Stuffed Dates
Bacon wrapped dates stuffed with cheese and pecans make the perfect appetizer for pretty much any event!
Servings: 24 dates
Calories: 123kcal
Equipment
- toothpicks
Ingredients
- 24 Medjool dates
- ½ cup feta cheese crumbles
- 3 TBS pecan pieces
- ¼ tsp ground black pepper
- ½ tsp salt optional, see notes
- 12 slices bacon cut in half
- ¼ cup pure maple syrup
- ½ tsp crushed chili flakes for garnish
- parsley for garnish
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Using a sharp knife, slit each date in half lengthwise.24 Medjool dates
- Mix together feta, pecan pieces, pepper, and salt (if using).1/2 cup feta cheese crumbles, 3 TBS pecan pieces, 1/4 tsp ground black pepper, 1/2 tsp salt
- Fill each date with about 1 tsp of filling mixture.
- Wrap each stuffed date in half a piece of bacon, secure with toothpick and place on baking sheet.12 slices bacon
- Bake for 20 minutes, remove from oven and brush with maple syrup. Flip dates over and brush other side with syrup then return to oven and bake an additional 10 - 15 minutes, until bacon is desired crispiness.1/4 cup pure maple syrup
- Sprinkle with chili flakes and parsley before serving.1/2 tsp crushed chili flakes, parsley
Notes
Add salt to the filling or sprinkle a little flaked salt on with the parsley after baking if you prefer more salty than sweet.
Either serve with the toothpick in or remove it. To remove, make sure you pull it from the non-end side so it doesn’t start unwrapping the bacon when you remove it.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F for 5 to 8 minutes, watching carefully so that the bacon doesn’t crisp up too much.
Nutrition
Calories: 123kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 133mg | Potassium: 196mg | Fiber: 2g | Sugar: 18g | Vitamin A: 64IU | Calcium: 35mg | Iron: 1mg