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Bacon-Wrapped Parmesan-Stuffed Dates with Lemon and Fresh Thyme

Adapted from Epicurious.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Appetizer
Keyword: cheese-stuffed, party food, savory snacks
Servings: 6 to 12
Author: Suzanne Cowden


  • 12 whole Medjool dates
  • 12 1- by 1/4-inch sticks of Parmesan (about 1 ounce) cut from a larger piece
  • 6 pieces thin-sliced bacon cut in half crosswise
  • 12 to othpicks
  • 1 large lemon
  • a handful of fresh thyme stems
  • coarse salt to taste


  • Preheat oven to 400° F. Place a rack on a rimmed baking sheet. Set aside.
  • Press the tip of a metal straw or chop stick through the stem end the dates to push the pits out the opposite side.
  • Working one at a time, slide a stick of Parmesan into the center of each date.
  • Wrap a piece of bacon tightly around the date and secure it with a toothpick. If preparing ahead, refrigerate prepared dates in a sealed container until ready to bake.
  • Arrange dates about an inch apart on the rack. Bake until the bacon crisps, about 20 to 25 minutes. Let the dates cool for about 10 minutes before plating.
  • Just before serving, zest a lemon over the dates and scatter torn thyme leaves over the top. Add coarse salt.
  • Take care when eating as the centers stay hot for quite awhile.