Bacon Wrapped Blue Cheese Dates

Large bowl
Large silicone spatula
Sheet pan
Parchment paper


Preheat oven to 375ºF.


Line a sheet pan with parchment paper.


Cut each slice of bacon in half vertically, then again horizontally, giving you four strips per slice. Set aside.


In a large bowl, combine the cheeses, heavy cream, and pistachios. Carefully open each date like you would a book and fill the cavity with about a teaspoon of cheese mixture. Wrap each date with a slice of bacon, securing in place with a toothpick inserted through the date. Place on sheet pan prepared with parchment paper.


Roast for eight minutes. Remove from oven, flip each date, and return to oven to continue cooking for an additional four minutes or until bacon is cooked on the other side. Remove from the oven, drizzle with Balsamic vinegar, and serve immediately.

  • 24 Medjool dates, pitted
  • 6 slices of bacon
  • 3 ounces of soft, creamy blue cheese, like Cambozola
  • 3 ounces of crumbly blue cheese, like Roquefort
  • 2 tablespoons of heavy cream
  • 3 ounces chopped pistachios, or another nut of your choice
  • Balsamic vinegar to drizzle at the end

Cook's Notes

Anything wrapped in bacon is good in my book. These bite-sized hors d’œuvres pack a punch, hitting all notes of sweet, salt, fat, acid, and umami, like hitting the dopamine jackpot.

Medjool dates are stuffed with two types of blue cheese and chopped nuts, wrapped in bacon, roasted in the oven, and splashed with balsamic vinegar. This is a simple recipe that packs a lot of flavor.

Serve these as hors d’œuvres to get your party started, they are pretty tasty with a glass of our Gentleman Farmer Napa Valley Chardonnay.