These small-bite appetizers are always a big hit! Sweet dates with smokehouse almonds tucked inside, and then wrapped in hickory bacon with a drizzle of balsamic glaze.
You've probably seen variations of this stuffed date recipe elsewhere, but this flavor combination is different and divine! I promise you...when you serve these, folks are gonna ask you for the recipe!
You'll love this recipe!
- Simple ingredients - nothing fancy or gourmet here, just some dates, nuts, bacon...that's it!
- Easy - the hardest part is pitting the date! If you can find pitted dates, get those!
- Delicious - the smoky flavor of the bacon and almonds pairs beautifully with the sweetness of the date...and the final touch-a drizzle of tangy balsamic glaze-really sets this recipe apart from others!
I've made this stuffed date recipe many times, with cashews, walnuts and now smokehouse almonds. This hickory almond stuffed date is my favorite version and I think you'll like it, too!
Here's what you'll need:
For the glaze, I use Tantillo brand "Sweet and Thick" Balsamic glaze. You'll find it near the oil and vinegars in your grocery store.
Here's how to make it:
Slice the date and remove the pit; nestle two (or three) smokehouse almonds and pinch the date back together
Use scissors and cut the bacon into thirds
Wrap a small slice around the date and secure with a toothpick
Place on broiling rack and broil in oven at 500ºF; use tongs to occasionally flip the stuffed dates
- Soak the toothpicks in water
- Use scissors to cut the bacon into thirds; (it easier than using a knife)
- Allow a minimum of 3 stuffed dates per person; so, 1 strip of bacon per person
- A pound of bacon usually has between 12-14 strips
- Use long handled tongs to flip the bacon wrapped dates in the oven; (rarely do broilers cook evenly)
- If some pieces of the bacon don't get quite done enough in the oven, place them in a dry skillet and finish cooking the bacon
- Allow to cool before removing the toothpick and plating
There's really no way to gauge how many of these to make, especially for a party...I've found even those people who say "I don't like dates" end up eating at least three of these...I suppose that's because bacon makes things taste better!
I like to add these Hickory Smoked Almond dates to my cheeseboard, along with a nice assortment of cured meats, crackers and dried fruit!
If you can't find Balsamic glaze, don't worry! These taste delicious without it, too!
- Make the Perfect Cheeseboard
- Brie en Croute with Pear Compote
- Spinach Feta Pie (Spanakopita)
- Non-Alcoholic Tomato Aperitif
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you! Thank you!
Hickory Almond Stuffed Dates with Balsamic Glaze
- 1 pound bacon hickory smoked, thick or thin (allow 3 dates per strip of bacon); so you need at least 12 slices
- 1 can almonds smokehouse flavored
- 1 pound dates (get pitted if you can)
- Balsamic glaze
- Soak toothpicks in water
- Cut bacon slices into thirds
- Remove pits from dates
- Nestle 2-3 almonds in each date; pinch the date to close it
- Wrap ⅓ slice of bacon around stuffed date and secure with toothpick
- Place dates on broiler rack and broil on 500ºF until bacon is cooked -usually about 15-20 minutes, depending upon your oven (see recipe notes)
- Allow to cool; remove toothpicks
- Plate and serve
- One strip of bacon makes 3 stuffed dates
- Use thick or thin bacon (thick will take longer to cook)
- When calculating for a large group, allow 3 stuffed dates (or one slice of bacon) per person
- Keep an eye on these when they're in the oven; you may have to rotate and/or flip them to get all the bacon cooked; use long handled tongs to do this
- If some of the bacon doesn't get crisp in the broiler, put the bacon stuffed date in a dry skillet and sear the part that has the undercooked bacon
- Drain on paper towel
- Allow to cool before removing toothpick
- Use the tongs to pull the toothpick out
- Balsamic glaze: you can either drizzle it over the dates or put it in a small bowl for self-serve