Bacon wrapped dates

Bacon wrapped dates – the star of any party – and oh so easy to make! Just bacon, dates and an oven is all you’ll need to make these awesome snacks!

Ever been invited to a party or someone’s house for a meal and you offer to bring something, but you don’t know what to bring?  Well, look no further than these.  Bacon wrapped dates.  Who would have thought that something so salty and (sometimes fatty) as bacon could pair so amazingly with something so sweet and soft as dates?  I wasn’t convinced until I tried it.

This came about because often when Grant and I would go for a work dinner (i.e. at someone else’s expense), he and another of my co-workers would look at the appetizer menu and aim for something wrapped in bacon.  Because everything tastes better with bacon, right?  I haven’t always been a fan of bacon, but this?  Well, this just hits all the right taste zones in my system I guess.

And it’s simple.  Really simple.  Almost too simple to be called a recipe, right?  Two ingredients – bacon and dates.  Oh, and you probably should invest in some toothpicks as well.  But that’s it.  Almost as simple as my other 2-ingredient appetizer recipe for grapes and cheese … but you do need an oven for this one!

Get rid of the pits from the dates, cut bacon rashers in two and wrap around the dates. Pop into the oven for 15 minutes and voila!  You’ll be the star of the party.  Trust me.

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Bacon-wrapped dates

(Paleo, Whole30, gluten-free, dairy-free, no added sugar)

Prep Time 10 minutes

Cook Time 15 minutes

Ingredients

• 4 rashers of bacon
• 8 Medjool dates pitted

Instructions

1. Preheat oven to 350F and prepare a baking sheet tray with parchment paper or spray with non-stick cooking spray.
2. Remove the pits from the dates by slicing vertically down the date, leaving the majority of it in tact.
3. Cut the bacon rashers in half.
4. Roll the dates in the bacon rashers and secure with a toothpick.
5. Place on baking tray and bake for 15 minutes.
6. Can be eaten either hot or cold.

Recipe Notes

This recipe can be doubled, or tripled, simply by increasing the number of bacon rashers and dates.