An Easy Sweet-and-Salty Appetizer
These bacon-wrapped dates look party-worthy, but they’re surprisingly easy to make. Sweet Medjool dates, salty bacon, creamy Brie, and a simple maple glaze make every bite rich, savory, and just sweet enough.
They’re especially good for holiday gatherings because most of the work is just assembling them, then the oven takes over.
These are also great served as part of a charcuterie board, especially alongside my Herbed Cheese Thumbprint Cookies with Tomato Jam. The combination gives you a nice mix of sweet, salty, creamy, crisp, and tangy flavors, plus a good contrast in textures.
If you’re buying cheese specifically for this recipe, though, I’d recommend goat cheese. It softens and becomes creamy without melting as freely as Brie, so there’s less chance of the filling escaping. Its tanginess also balances the sweet dates and maple glaze really well.
I also like serving a few extra pieces of Brie on the side. I love taking a bite of the warm bacon-wrapped date with a little extra cheese — it makes the sweet, salty, creamy combination even better.
❤️ Tried this recipe and loved it? If you made this recipe or any other recipe on this site, please leave a ⭐️⭐️⭐️⭐️⭐️ rating + review below – or tag @thebakeologie on Instagram and hashtag it #bakeologie !
Bacon-Wrapped Dates with Maple Glaze
INGREDIENTS
- 480g (24) Medjool dates, pitted
- 100g (3½ oz) Brie kept cold and cut into small pieces
- 340g (12 slices) regular-cut bacon, cut in half crosswise
- 40g (2 tablespoons) pure maple syrup
- 10g (2 teaspoons) Dijon mustard
- 10g (2 teaspoons) apple cider vinegar
- ¼ teaspoon freshly ground black pepper
- Toothpicks, as needed
INSTRUCTIONS
- Preheat the oven to 400°F (200°C). Place a lightly greased oven-safe wire rack inside a parchment-lined/ foil-lined rimmed baking sheet. If you don’t have a wire rack, you can place the dates directly on a foil-lined baking sheet; they’ll still work, but the bottoms may sit in a little more rendered bacon fat.
- Slice each Medjool date lengthwise without cutting completely through and remove the pit. Tuck a small piece of cold Brie (or goat cheese) deeply into the center of each date, then gently press the date around the cheese.480g (24) Medjool dates, pitted100g (3½ oz) Brie
- Cut each bacon slice in half crosswise. Wrap one half-strip around each stuffed date and secure it with a toothpick. Arrange the dates with the slit facing upward to help keep the melted Brie inside.340g (12 slices) regular-cut bacon, cut in half crosswise
- Arrange the dates on the prepared rack with the slit facing upward. Bake in the middle rack for about 15 minutes, then check the bacon. Continue baking as needed until the bacon is almost cooked through and beginning to turn golden. Tip: Oven temperatures and bacon thickness can vary, so use the bacon’s appearance as your main guide.
- While the dates bake, stir together the maple syrup, Dijon mustard, apple cider vinegar, and black pepper.40g (2 tablespoons) pure maple syrup10g (2 teaspoons) Dijon mustard10g (2 teaspoons) apple cider vinegar¼ teaspoon freshly ground black pepper
- Once the bacon is almost golden and cooked through, brush the bacon-wrapped dates lightly with the maple glaze. Return to the oven for another 3–5 minutes, or until the bacon is crisp and the glaze is glossy and caramelized.
- Let the dates rest for about 5 minutes before serving.
