About this recipe
Bacon wrapped dates are a classic sweet-and-savory appetizer that are perfect for holiday hosting. Chef Nick Rabar from Avenue N shows how to elevate the dish with a Madeira-maple sauce.
“This is such a delicious little appetizer if you’re entertaining at home or you just want a little snack on a Friday night,” Rabar said. “They takes no time to make, and they’re a classic.”
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This recipe works best with large dates and thin bacon, Rabar said. He recommends using Medjool dates for their large size and cautions against using thick-cut bacon because it will be difficult to wrap around the dates. Rabar likes to stuff his dates with Fontina, but you can use any cheese you like, such as Gruyere, Stilton or even cheddar cheese.
While you could eat the bacon-wrapped dates as is, Rabar highly recommends his recipe for Madeira-maple sauce. Alternatively, use hot honey or rosemary-honey as a glaze.
Ingredients
Yields: 12 stuffed dates
Bacon Wrapped Dates
Madeira-Maple Sauce
Directions
Bacon Wrapped Dates
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Stuff each date with a piece of Fontina cheese.
TIP:
Medjool dates work best because of their larger size. -
Wrap each stuffed date with half a strip of bacon.
TIP:
Use thin bacon rather than thick-cut bacon for easier wrapping.
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Secure with a toothpick if needed.
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Roast in a 450°F oven for 10 to 12 minutes until crispy and hot.
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Reserve while preparing the sauce.
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Serve topped with Madeira-maple sauce.
TIP:
Hot honey or rosemary-honey can be used as an alternative glaze.
Madeira-Maple Sauce
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Add the Madeira wine to a sauté pan and reduce by half over medium heat.
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Add the chopped parsley, rosemary, maple syrup and kosher salt.
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Slowly fold in the butter until fully incorporated.
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Spoon the warm sauce over the bacon-wrapped dates before serving.
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