Fontina-Stuffed, Bacon-Wrapped Dates


This is quite possibly the most amazing appetizer I have ever made; I have never seen anything gobbled up by a crowd so quickly. Although it’s certainly not surprising as to why – combining moist, sweet dates with creamy cheese and salty, crisp bacon creates a flavor combination that is nothing short of fabulous. In addition to being one of the most delicious things I’ve ever tasted, this appetizer is a snap to throw together and takes mere minutes in the oven. You can easily prep the dates – stuffing and wrapping them – and as soon as guests show up, pop them in the oven. Unique and classy, this appetizer will impress guests and have them raving!

fontina-stuffed-bacon-wrapped-dates copy

I had first planned to make two dates per person, since I was serving another relatively substantial appetizer (polenta pizza, which I will be sharing soon!). After fixing up the dates and having quite a bit left, I decided to bump it up to three per person and added more to the baking sheet. I could have easily planned on making four or five per person – these disappeared almost instantly.

If you can’t find fresh dates you could go ahead and use dried, but if available, I think the fresh are so much more flavorful. They are also moister, which provides a great contrast to the crispy bacon.


More great appetizers:
Traditional Hummus
Cheddar Ale Spread
Chicken Spread

1 year ago: Croissants

Fontina-Stuffed, Bacon-Wrapped Dates

Yield: Prepare 3-4 dates (or more!) per person

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes


Fresh dates
Fontina cheese, cut to fit inside the dates
Bacon, cut into 3" pieces


1. Preheat broiler and line a baking sheet with parchment paper.

2. Slit the dates open, keeping the bottom in tact. Place a piece of cheese inside each date. Wrap bacon around the stuffed date, overlapping the ends on the bottom.

3. Broil for approximately 5 minutes. Keep a close eye on them so they don't burn!

(Inspired by The Left Over Queen)

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74 Responses to “Fontina-Stuffed, Bacon-Wrapped Dates”

Comment Pages 1 2
  1. Kaytee on August 26, 2009 at 1:15 pm

    Did you precook your bacon at all or just use it straight from the package?

    This looks delicious!


  2. Michelle on August 26, 2009 at 1:19 pm

    Hi Kaytee – Thank you! I did not precook the bacon at all – just used it straight from the package.


  3. Zaara on August 26, 2009 at 1:25 pm

    These look AMAZING!! I’m always on the lookout for great appetizers – that are quick – and that don’t require your guests to come to your aid in actually making them (been there, done that , ‘nuf said).
    I louuuvvveee me some Fontina too…


  4. Jenn AKA The Leftover Queen on August 26, 2009 at 1:42 pm

    I am so glad that you enjoyed the recipe! :) Isn’t it just fab?


  5. Michelle on August 26, 2009 at 1:44 pm

    Hi Jenn – Yes, absolutely, totally 100% fab!! Thanks so much for posting it!


  6. pigpigscorner on August 26, 2009 at 3:17 pm

    This looks amazing with the oozing cheese. I had something similar in a restaurant but they stuffed it with some sort of sweet chutney instead of cheese, they are called devils on horseback.


  7. Rachel 'Tha Pizza Cutta' Joyce on August 26, 2009 at 3:34 pm

    Any date wrapped in bacon and stuffed with cheese is a great date to me!


  8. elly on August 26, 2009 at 4:15 pm

    I LOVE bacon wrapped dates. These look great.


  9. Divina on August 26, 2009 at 8:52 pm

    That would be a great appetizer. There’s salty, sweet, something creamy. I love fontina cheese too. I think guests will be blown away by these combination.


  10. anncoo on August 26, 2009 at 9:28 pm

    This is pretty, you’re so creative 😀


  11. Linda @ tender crumb on August 26, 2009 at 9:47 pm

    yum, yum yum! One of my fav restaurants, AOC, has amazing bacon-wrapped dates, and these look even better than theirs.


  12. Amy I. on August 26, 2009 at 10:22 pm

    I don’t eat pork, but for a split second I considered it… that’s how mouthwatering these look!


  13. Michelle on August 26, 2009 at 10:29 pm

    Linda – That’s such a compliment, thank you! You’ll have to make these and let me know how they compare!

    Amy – Wow, thanks! Almost had you, huh? 😉


  14. Hummingbird Appetite on August 27, 2009 at 12:00 am

    They look delicious! I actually just made bacon-wrapped fingerling potatoes.


  15. Mathilde's Cuisine on August 27, 2009 at 4:43 am

    Dates and Bacon always go very well together, very well tought! Bacon goes very well with melon as well. Pour a bit of Porto on it and you have the perfect appetizer


  16. Pam on August 27, 2009 at 7:51 am

    Those little gems looks heavenly!

    Well done!


  17. Theresa on August 27, 2009 at 8:36 am

    Never had them with the cheese. I like that. Great idea.


  18. Alta on August 27, 2009 at 9:50 am

    Just found fresh dates for the first time ever, and bought them. Now I know what to do with them! If only I can figure out an easy way to pit them…hmm. Maybe I need to suck it up and buy a pitter. These look SO good!


  19. stephchows on August 27, 2009 at 10:57 am

    OH WOW that sounds so amazing!!

    Do you think you are going to the foodbuzz fest in SF?? I think I’m going to go!


  20. Beth on August 27, 2009 at 5:35 pm

    Having been part of the crowd that devoured them, I can vouch for their awesomeness. Thanks for making them, cuz!


  21. Ulala on August 27, 2009 at 5:49 pm

    I love these little bites too. I use Asiago cheese, and applewood bacon, and brush the bacon with paprika before I wrap and BAKE them. A little twist worth trying!


  22. Kerstin on August 27, 2009 at 7:15 pm

    I can see why these disappeared so quickly, they look super tasty! Love the cheese in them too.


  23. Lisa on August 28, 2009 at 9:59 am

    We make these at my restaurant in DC except we stuff them with a mixture of blue cheese, cream cheese and chives. After they’re baked we drizzle a little balsamic glaze on top that’s infused with chai tea (simple syrup with a couple chai tea bags steeped in, then combined with balsamic and reduced by half).


  24. Michelle on August 28, 2009 at 11:39 am

    Lisa – that cheese mixture sounds FABULOUS! And with a balsamic glaze? Bliss! Which restaurant in DC?


  25. Gigi on August 28, 2009 at 11:57 am

    I’ve made these stuffed with walnut halves and they are also very good. I will try your fontina version. Looks Yummy!


  26. Trent on August 28, 2009 at 3:23 pm

    Had some recently in New Hope, PA stuffed with blue cheese and also topped with a pesto oil.

    Also, I there are so many different kinds of dates (along with prices). Which kind did you use? I’ve found the firmer date is a little better for stuffing than the softer ones.

    I also had better success with pre-cooking the bacon in the microwave for one minute before wrapping to ensure the bacon cooks thoroughly before the date and stuffing starts to burn.

    Thanks for the great article!


  27. obparker on August 30, 2009 at 11:59 am

    These look amazing & I can’t wait to make these. A friend & I used to indulge ourselves with Bacon-wrapped Smoked Oysters. If you like smoked oysters, give it a try some time. Just wrap & broil.


  28. Sarah on August 31, 2009 at 3:51 pm

    I made these for a bachelorette party this weekend and they were amazing! These were soo simple to make and I got tons of compliments! I will definitely be making these again soon!


  29. avriesa on August 31, 2009 at 11:25 pm

    Came across this recipe by chance and it looks yummy! 😀 Any idea on good bacon replacement? Since i don’t eat pork :( Great recipe though! :)


  30. Michelle on September 2, 2009 at 8:08 pm

    Trent — Stuffed dates topped with pesto oil sounds fabulous!

    I used regular pitted dates, bought from a local Italian grocery.

    Thank you for the tip on precooking the bacon, I will definitely try that next time!


  31. Michelle on September 2, 2009 at 8:44 pm

    Sarah – So glad everyone enjoyed these! They’re a great crowd-pleaser, aren’t they? Thanks for stopping back and sharing your results!


  32. Michelle on September 2, 2009 at 8:59 pm

    Avriesa – What about substituting turkey bacon?


  33. Liz Marr, MS, RD on October 2, 2009 at 4:26 pm

    Sounds like a fabulous flavor combination


  34. Kristin on April 29, 2010 at 10:18 pm

    I have never had a date in my life but I loved the idea of them so I made them the other night. My husband and I had them 2 nights straight!! They are amazing. The only thing is I subsituted turkey bacon for regular bacon because I cant stand regular bacon. They were delicious though!!!!!


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  39. Rebekah on May 3, 2011 at 10:06 pm

    I made these for a Fat Tuesday party. I used regular old cream cheese, though. I didn’t really care for them (but some of my friends fell in love), and now I have leftover dates to use before they expire.
    They did fulfill my goal of getting everyone to eat something new, so thanks for the recipe!


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  41. Michelle McC. on September 29, 2011 at 4:53 pm

    Hi there Michelle. I have tried several of your recipes, even added my own flare to a couple and I absoultely love everything I’ve made from your recipes. I’m wanting to try this one this weekend, I’ve been looking all over for fontina cheese though and I’m having a hard time. Is there a substitute you could recommend?

    Thanks Michelle!


    • Michelle on September 29th, 2011 at 9:30 pm

      Hi Michelle, You could really substitute any favorite cheese that melts well – white cheddar, Monterey Jack, Swiss, Gruyere, etc.


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  43. Steph on November 28, 2011 at 11:28 pm

    These are delicious! I made them for my family at thanksgiving and they were devoured!


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  46. Jennifer Pace on December 4, 2011 at 2:24 pm

    Making these for a Christmas party tonight. Googled “bacon wrapped dates” and this is what I got. A great tapas restaurant in Atlanta used to make these- “Dream Dates”, they were called. It’s since closed, so I’m hoping these are a great substitute. Thanks for the great recipes!


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  50. Jacque on February 5, 2012 at 11:34 pm

    These were great! People were unsure about trying them but once they did they couldn’t stop. Thanks!


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