Dates in bacon wrapping as a party-suitable New Year's Eve recipe for buffet, guests and midnight snacks
New Year's Eve Recipe

Bacon-wrapped dates

Stoned dates are filled with almonds, wrapped in bacon and baked in the oven until crispy. Place the bacon seam down and brush the honey until the end so that nothing burns. Goat cheese replaces the almonds as a creamy filling, apricots work instead of dates.

No ratings yet
Jump to recipe View ingredients
Share
Total time 27 min
Calories 290 kcal
Servings 6 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Preparing dates in bacon

Place the bacon seam down and brush the honey until the end so that nothing burns. Stoned dates are filled with almonds, wrapped in bacon and baked in the oven until crispy. Goat cheese replaces the almonds as a creamy filling, apricots work instead of dates.

Quick Dinners Meals Meat New Year's Eve Recipes

Recipe

Bacon-wrapped dates

Stoned dates are filled with almonds, wrapped in bacon and baked in the oven until crispy. Place the bacon seam down and brush the honey on towards the end so that nothing burns.

Ingredients

6 servings

Method

  1. 1

    Prepare ingredients

    Dates: stone. Bacon: halve. Rosemary: chop.

  2. 2

    Prepare

    Stoned dates are filled with almonds, wrapped in bacon and baked in the oven until crispy.

  3. 3

    Check for doneness

    Place the bacon seam down and brush the honey on towards the end so that nothing burns.

  4. 4

    Serve

    After baking, drain the bacon dates briefly on kitchen paper. Place them on small skewers with the seam facing down and serve warm, not hot.

Kitchen know-how

Tips for Bacon-wrapped dates

Important for dates wrapped in bacon

Place the bacon seam down and brush the honey on towards the end so that nothing burns.

Variations

How to adapt this recipe

Goat's cheese replaces the almond as a creamy filling, apricots work instead of dates.

Nutrition per serving

290kcal
26.0 gCarbohydrates
10.0 gProtein
16.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Bacon-wrapped dates

Weigh dates, prepare bacon and keep almonds separate, then start the main cooking process for dates wrapped in bacon.

Place the bacon seam down and brush the honey on towards the end so that nothing burns.

Cool dates quickly in the bacon coating. When reheating, note: Place the bacon seam downwards and brush honey only towards the end so that nothing burns. Heat the leftovers only once completely.

Goat's cheese replaces the almond as a creamy filling, apricots work instead of dates.

Keep cooking

Related recipes and topics

Similar recipes

20 min · New Year's Eve Cheese platter with grapes and nuts Arrange the cheese in a large platter with grapes, nuts, crackers, olives, fig mustard and baguette. Tempering the cheese about thirty minutes before eating, but only just before serving. 42 min · Modern Grilled chicken with peach salsa Juicy grilled chicken gets a sweet and sour summer contrast with peach salsa. Lime, red onion and coriander keep the ripe fruit fresh. 15 min · Summer Melon prosciutto salad Serve sliced melon with prosciutto, rocket and basil and drizzle with a lime and honey dressing. Cool the melon well and cut just before serving; don't leave prosciutto and dressing on top for long. 35 min · New Year's Eve Midnight currywurst Slices of sausage are browned and served with a boiled sauce made from tomatoes, tomato paste, curry, honey, vinegar and chilli. Roast the tomato paste and curry powder briefly, then reduce the sauce and only then taste sweet and sour. 20 min · New Year's Eve Salmon bites with cream cheese Pumpernickel is spread with horseradish cream cheese and topped with cucumber, smoked salmon, dill and lemon. Pat cucumber dry and top the appetizers just before serving so that the bread remains firm. 30 min · New Year's Eve Flammkuchen bites Lamb pie dough is thinly covered with sour cream, onion and bacon, baked very hot and then cut into small pieces. Spread the topping sparingly and preheat the tin or stone completely to make the thin base crisp.