Almond Stuffed Dates with Bacon

Sweet, salty, smoky, crunchy: all four flavors hit in one bite-sized appetizer. A blanched whole almond tucks inside a pitted date, gets wrapped in a strip of thin-sliced bacon, and bakes until the bacon crisps and the date goes jammy and caramelized around the edges.

This is the kind of party food that’s gone before you’ve set out napkins.

The technique is minimal. Cut the bacon strips into thirds so they wrap neatly around the dates without overlapping too much, which helps them crisp rather than steam. The foil-lined pan is not optional if you value your sanity, because the dripping date sugar will burn onto a bare pan.

Serve these straight from the oven while the bacon is still crackling. They lose their magic as they cool.

Chef Tips

• Use thin-sliced bacon, not thick-cut. Thick bacon won’t crisp in the time it takes the dates to warm through.
• Secure toothpicks at an angle so the dates sit flat on the pan and the bacon stays wrapped.
• Let them drain on a paper towel for a minute before serving to pull off excess grease.
• Make-ahead option: stuff and wrap the dates up to a day ahead, refrigerate, then bake when guests arrive.

Variations

• Blue cheese dates: Add a small piece of blue cheese inside the date alongside the almond for a sharper, tangier bite.
• Spiced: Brush lightly with a mix of maple syrup and cayenne before baking for a sweet-heat finish.