Bacon-wrapped dates are easy to make, delicious and don’t require much more than dates, bacon, and cocktail picks or toothpicks. Some people stuff the dates with goats cheese or blue cheese, but because there was already so much egg and butter in my Mother’s Day menu, I decided to keep it simple.
Bacon-Wrapped Dates with Caramelized Balsamic Vinegar
Pitted, dried dates
Thick-cut bacon (one strip for every three dates)
1/4 cup balsamic vinegar
2 tbsp honey
Preheat oven to 375F.
Cut strips of bacon into thirds.
Wrap each date in a strip of bacon and secure with a toothpick or cocktail pick. Place on a baking tray with the top end of the cocktail pick propped up past the edge of the tray, to keep the ends clean for holding.
Bake for 30 minutes, or until bacon is fully cooked and crispy. Remove from the tray carefully (if you’re using cocktail picks, they’ll be hot at first!).
While the dates are in the oven, heat the balsamic vinegar and honey in a small saucepan on medium-low heat, stirring, until reduced by about half.
Drizzle balsamic over dates and serve. I laid out the dates in a long olive dish, with a carpet of radish microgreens underfoot.