Rosemary Bacon Wrapped Dates
Holiday appetizers don't get much easier than these Rosemary Bacon Wrapped Dates!
Servings: 16 servings
Calories: 126kcal
Ingredients
- 3 ounces herbed goat cheese optional
- 16 large medjool dates pitted
- 8 slices thin-cut bacon cut in half crosswise
- 1 teaspoon fresh minced rosemary
- 1 teaspoon flaky sea salt
Instructions
- Preheat oven to 400°F.
- If using the goat cheese, spoon about 1 teaspoon of goat cheese into the pit cavity of each date.
- Wrap each date in one half slice of bacon, using a toothpick to secure. Place on an ungreased baking sheet. Repeat with remaining bacon, dates, and goat cheese (if using).
- Bake in preheated oven for 12-15 minutes, using the toothpicks to flip/turn the dates so all sides of the bacon crisp up (I usually turn them 2-3 times), or until bacon is crisp.
- While the dates bake, mix up the rosemary and sea salt in a small bowl. Sprinkle liberally on each date immediately after coming out of the oven (it’ll “stick” better to the fresh-out-of-the-oven bacon). Serve immediately.
Notes
- Make sure to get the freshest, gooiest Medjool dates you can find. Skip the ones that are pre-pitted—they tend to dry out on store shelves.
- This is a great place to use flavored sea salt. I used black truffle sea salt on these, and it was amazing!
- Thin bacon works the best for these—thicker stuff tends not to crisp up.
- To make ahead: Wrap dates and prepare rosemary mixture. Store both covered in fridge until serving time. Bake off just before serving.
Nutrition
Serving: 1date | Calories: 126kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 238mg | Potassium: 190mg | Fiber: 2g | Sugar: 16g | Vitamin A: 95IU | Vitamin C: 0.004mg | Calcium: 24mg | Iron: 0.4mg
