Bacon-Wrapped Dates with Maple Glaze
Sweet Medjool dates stuffed with creamy Brie, wrapped in bacon, and finished with a simple maple-Dijon glaze. Goat cheese is a great alternative if you want a filling that stays put better during baking.
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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, pitted, 100g (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 syrup, 10g (2 teaspoons) Dijon mustard, 10g (2 teaspoons) apple cider vinegar, ¼ 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.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat in a 350°F (175°C) oven for about 5–8 minutes, or until warmed through and the bacon has crisped again.
Make ahead: Assemble the dates a few hours ahead, cover, and refrigerate. Bake when ready to serve and add the glaze near the end of baking.
Cheese: Brie is what I used in the step-by-step photos. Keep it cold and tuck it deeply into the date to help reduce leaking. Goat cheese is a more reliable option if you want the filling to stay put better during baking.
Servings: 6 -8 servings
