Bacon Wrapped Boursin Stuffed Dates Recipe
These Bacon Wrapped Boursin Stuffed Dates hit you with a different POV on sweet and savory. Because when is the last time you had a date? No, we don’t mean meeting up with Brayden, 33 (loves dogs and the New York Mets) at a local restaurant to talk about your favorite Saturday morning cartoons. We mean medjool dates. They’re like giant raisins with an intense caramel taste giving little hints of chocolate and cinnamon. Now imagine them stuffed with creamy, herby Boursin and chopped pecans then wrapped in salty bacon. You should be taking THEM out on a date. They’ll make you smile. Even laugh. They just want to see you living your best life. And they’ll never ghost you just because you don’t know who Doc Gooden is.
The best part? These bacon wrapped dates are stupid easy to throw together — we’re talking 20 minutes of prep, a quick trip through the oven, and you’ve got a platter that’ll have your friends acting like they’ve never eaten before. Whether it’s game day, a dinner party, or a random Tuesday where you just want something ridiculously good, these boursin stuffed dates are the move.
PREP TIME
20 mins
COOK TIME
20 mins
SERVINGS
12
Ingredients
- 23-24 medjool dates
- 12 bacon strips, cut in half
- 5.2 oz Garlic & Fine Herbs Boursin Cheese
- 1/4 cup pecans, finely chopped
- Arugula
- Balsamic glaze
COOKING INSTRUCTIONS:
Bacon Wrapped Boursin Stuffed Dates
- Preheat oven to 350º.
- Slice dates lengthwise and remove pit.
- In a small bowl, mix together Boursin and pecans. Transfer mixture to piping bag.
- Pipe some Boursin mixture into each date, enough to slightly overfill it. Wrap date in half bacon strip. Secure with toothpick. Lay on side so toothpick is parallel to pan bottom.
- Bake for 10 minutes. Remove dates from oven and flip to brown the other side. Bake for another 5-8 minutes. Remove from oven and set on paper towel-lined plate to drain for a few minutes. Serve immediately on a bed of arugula and drizzled with balsamic glaze.
How to Nail These Every Single Time
Pick the right bacon. Go with regular-cut bacon for these — not thick-cut. Thick bacon takes forever to crisp up and you’ll end up with overcooked dates and sad, chewy bacon. Regular cut wraps tighter, crisps faster, and gives you that perfect salty crunch around the gooey boursin center.
Don’t go overboard with the stuffing. We know it’s tempting — trust us, we’ve been there — but overstuffing means the Boursin oozes out everywhere during baking. You want just enough to fill each date without it spilling out the sides. Think “pleasantly full,” not “about to burst.”
The flip is everything. Halfway through baking, flip each date so the other side gets golden and crispy. Skip this step and you’ll end up with one beautiful side and one pale, floppy side. Nobody wants a one-sided date. (See what we did there?)
Let them drain. A quick pit stop on a paper towel-lined plate after they come out of the oven makes all the difference. It keeps the bottoms from getting soggy and lets the bacon firm up just a bit. Two minutes of patience — that’s all we’re asking.
Ways to Switch These Up
Boursin is our ride-or-die for these bacon wrapped stuffed dates, but we’re not going to gatekeep. Goat cheese gives you a tangier, earthier vibe that’s incredible with the sweet medjool dates. Cream cheese mixed with a little everything bagel seasoning? Unhinged in the best way. And if you’re feeling bold, blue cheese brings a funky punch that bacon was literally born to complement.
On the nut front, swap the pecans for chopped walnuts or slivered almonds — both work beautifully. And if you want to take the drizzle game beyond balsamic, try hot honey for a sweet-spicy finish or a maple bourbon glaze that’ll make people close their eyes when they take a bite.
Not a bacon person? (We have questions, but okay.) Prosciutto wraps thinner, crisps up like a delicate little blanket, and gives you a more charcuterie-board-elegant situation.
Make These Before the Party Starts
Here’s the move for stress-free entertaining: assemble your stuffed dates up to 24 hours ahead — stuff them, wrap them, toothpick them, and line them up on your baking sheet. Cover with plastic wrap and refrigerate. When your guests are walking through the door, pop them straight into a preheated oven. Same temp, maybe add an extra minute or two since they’re starting cold.
Got leftovers? (Unlikely, but just in case.) Store them in an airtight container in the fridge for up to 3 days. Reheat in a 350° oven for 5-7 minutes to re-crisp the bacon. Microwaving works in a pinch but the bacon won’t be as crispy.
Frequently Asked Questions
Can I make bacon wrapped dates ahead of time?
Absolutely — that’s actually the pro move. Assemble them up to a day ahead, cover, and refrigerate. Bake right before serving for maximum crispy bacon energy. We do this literally every time we’re hosting and it takes all the stress out of appetizer duty.
Can I air fry bacon wrapped dates?
You sure can. Set your air fryer to 375°F and cook for about 8-10 minutes, flipping halfway through. They come out ridiculously crispy — honestly the crunch might be even better than the oven method. The only downside is you’ll probably need to do batches unless you’ve got a big basket.
What cheese can I use instead of Boursin?
Goat cheese is the closest swap — same creamy texture with a tangier edge. Cream cheese works too if you mix in some garlic and herbs to mimic that Boursin vibe. Blue cheese is a bolder choice but incredible if you’re into funky flavors. Really, any soft spreadable cheese is fair game here.
PAIRINGS:
Bacon Wrapped Boursin Stuffed Dates
Chianti Classico
American Brown Ale
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