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Bacon-Wrapped Dates

By Chef John Ash

A simple little tidbit that can be made ahead and cooked just before serving. Complemented by both Sonoma-Cutrer Chardonnay and Pinot Noir wines.

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    Serves 12

    Total Time 1 hour

    Prep Time 30 minutes

    Difficulty Level Medium


    24 large moist dates, such as medjool

    12 slices of bacon, cut in half

    4 oz softened fresh goat cheese

    24 whole toasted almonds


    1. Move oven rack to upper third of oven and preheat oven to 475 °.

    2. Pit dates carefully to hold as much of their shape as you can. Halve the 12 slices of bacon crosswise. If available, put the goat cheese into a pastry bag fitted with a round, plain 1⁄4" tip.

    3. Stuff cavity of each date with 1 almond. Pipe goat cheese into each stuffed date or alternately use a small demitasse spoon. Wrap 1 piece of bacon around width of each date.

    4. Put dates on a baking sheet, seam side down, at least 1⁄2" apart. Bake until bacon is golden and crisp, about 8 minutes. Set aside to cool briefly before serving. Makes 24.

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