Sweet Medjool dates wrapped in crisp bacon, no filling. Pure sweet-salty balance achieved through proper rendering and a mandatory mid-bake check.
No filling in this version - pure sweet-salty balance. The balance check is mandatory, not optional.
Pat bacon dry before wrapping for better rendering. Wire rack is essential - pooled fat prevents crisping.
Ingredients
Scale
Measurement units
- Medjool dates, pitted
- Thin-cut bacon, halved crosswise
- Black pepper, freshly ground
- Wooden toothpicks
Ingredients
Scale
Measurement units
- Medjool dates, pitted
- Thin-cut bacon, halved crosswise
- Black pepper, freshly ground
- Wooden toothpicks
Instructions
Prepare the dates
Prepare the dates
Prepare the bacon
Prepare the bacon
Wrap the dates
Wrap the dates
Season lightly
Season lightly
Preheat the oven
Preheat the oven
Arrange for baking
Arrange for baking
Equipment: rimmed baking sheet
Bake with turn
Bake with turn
Balance check (mandatory)
Balance check (mandatory)
Rest and serve
Rest and serve
Tomorrow's Meal
Bacon-Date Salad Croutons
Chop cold bacon-wrapped dates into bite-sized pieces and toss into a warm grain salad or green salad for sweet-salty crunch
You'll need to pick up:
Mixed greens or grain base (farro, quinoa, or arugula)Vinaigrette (balsamic or sherry)Optional: candied nuts, goat cheese
Quick overview:
- 1.Chop cold bacon-wrapped dates into thirds or quarters
- 2.Build salad base: warm grains or fresh greens
- 3.Scatter bacon-date pieces over top while still cool
- 4.Dress lightly with vinaigrette (warm dressing will soften the bacon slightly, creating contrast)
- 5.Add candied nuts or cheese if desired for extra texture
Before you cook
Cook notes
- • No filling in this version - pure sweet-salty balance.
- • The balance check is mandatory, not optional.
- • Pat bacon dry before wrapping for better rendering.
- • Wire rack is essential - pooled fat prevents crisping.
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