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This sweet and salty stuffed dates recipe takes Medjools and packs them with a creamy whipped brie and crispy bacon filling. Topped with toasted almonds and chives, this low-prep appetizer comes together fast and is incredibly prep-friendly.
About the Taste
Medjool dates have an incredible natural caramel sweetness. The whipped cheese is so buttery and creamy with a salty crunch from the bacon. When you stuff these and add toasted crushed almonds and herby chives, there is honestly nothing more scrumptious than these little appetizer bites.
Table of Contents
Prep the Stuffed Dates
Ingredient Prep
- The Dates (1 Week Ahead): Slice lengthwise just enough to pop the pit out. Store in an airtight container at room temperature.
- The Almonds (1 Week Ahead): Toast, crush, and store in an airtight container in the pantry to preserve the crunch.
- The Whipped Filling (3 Days Ahead): Slice the rind off the brie while it is cold, then let it and cream cheese reach room temperature before adding to the food processor.
- The Chives (24 Hours Ahead): Chop and store in the fridge wrapped in a damp paper towel to keep them vibrant.
Assemble and Serve
- Stuff in Advance: Your bites can be stuffed up to 1-2 days before your event. Store them in an airtight container in the fridge.
- The Crunch: Do not add the almonds or chives until right before serving, otherwise the fridge moisture makes them chewy.
- To Serve: Pull the stuffed dates from the fridge 15 minutes before guests arrive, dip the tops into the almonds, and top with chives.
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Ingredient Swaps
- Bacon: For pork-free, turkey bacon or beef bacon works perfectly. Just make sure to cook it until it is incredibly crispy so you do not lose that essential crunchy texture in the filling.
- Whipped Filling: Goat cheese is a fantastic swap here, but it will be tangier and have a slightly firmer bite than the buttery brie.
- Almonds: Crushed pecans or pistachios bring the exact same toasted, nutty crunch if you want to switch up the toppings. If you want nut free, some sesame seeds work great.
- Chives: Scallions work in a pinch. Just slice only the darkest green parts very thin to keep that sharp, fresh bite without overpowering the cheese.
Similar Recipes
- Dates and Brie Upside-Down Tarts: These flaky pastries caramelize the fruit and cheese right on a griddle with hot honey. It is a much richer, buttery take on this sweet and savory combination.
- Stuffed Dates Gruyère Crosini: These bites are stuffed with a nutty cheese and served over a crispy, olive oil toasted baguette. It delivers the exact same flavor contrast but built for a serious crunch.
Nadia’s Tips
- Chill the Cheese: Removing the rind can be a mess. To make it much easier, freeze your brie for 15 minutes before trimming. It firms up the cheese just enough so the rind slices off cleanly without squishing the buttery center.
- Room Temperature: Make sure you allow both cheeses come to room temperature before whipping them. That is the only way to get that buttery soft texture.
- Let the Bacon Cool: Don’t rush this. Mixing it in while hot will melt the filling and turn your crispy bacon chewy.
- Piping Bag Hack: Stand your piping bag inside a tall glass and fold the edges over the rim for easy, hands-free filling. Store the filled bag in the fridge.
- Pitting the Dates: To avoid tearing the fruit, make a shallow slice and gently pinch the ends toward each other. The pit will pop right out, leaving the date’s shape perfect to be stuffed.
The Perfect Pairings
Grapefruit Elderflower Sour: A tart and floral drink with a bright citrus punch. It is a refreshing way to balance the salty notes with a crisp, botanical flavors.
Easy Kabob Plate: This recipe features beef and lamb skewers seasoned with warm spices like allspice and cinnamon. It is served with buttery vermicelli rice on the side.
Cucumber Fennel Salad: A crisp side made with thinly shaved fennel and Persian cucumbers tossed with tart green apple. A bright lemon-dijon dressing.
Pistachio Creme Brulee: A silky pistachio labneh creme topped with that signature shattered sugar crust. It is a rich, nut-forward dessert that is perfect to end this menu out on.
Stuffed Dates FAQ
Yes, you definitely do. For this specific texture, we want that whipped, buttery finish that melts in your mouth. Leaving the rind on will give you little chewy bits that ruin the vibe of the creamy filling.
You can, but I would not recommend it. Medjools are much larger, softer, and have that rich caramel flavor that makes this stuffed dates recipe work. Deglet Noor are smaller and firmer, making them much harder to stuff without the fruit tearing.
Room temperature is the best way to serve these stuffed dates If they are too cold, the cheese stays firm and the flavors are muted. Let them sit out for about 15 minutes before serving so the brie softens and the bacon flavor really pops.
Skip the freezer for this one. The texture of the fresh date and the whipped cheese blend changes once it thaws, usually becoming a bit watery. These are so fast to whip up fresh that it is better to just make what you need.
It is likely just too cold. If you make the filling ahead of time and keep it in the fridge, the brie and cream cheese will firm up. Just let the piping bag sit on the counter for 10-15 minutes and give it a little massage to get it moving again.
Equipment
- baking sheet
- large skillet
- mortar and pestle
Ingredients
- 3-4 strips bacon
- 6 oz brie
- 4 oz cream cheese, room temperature
- 1/4 cup sliced almonds
- 1 lb large medjool dates
- chives, chopped, for topping
Instructions
- Cook the Bacon: Preheat your oven to 400°F (200°C). Place bacon on a baking sheet and bake at for 10 to 15 minutes. Remove from oven and let cool completely.
- Make the Filling: Remove the rind from your brie. Lightly chop your bacon. Add those along with cream cheese to a food processor. Blend until smooth. Transfer mixture to a piping bag.
- Prepare the Almonds: Heat a large skillet over medium-high heat. Add sliced almonds in a single layer. Toast for 3 minutes, stirring frequently. Transfer to a mortar and pestle and crush into small pieces.
- The Stuffed Dates: Cut a slit in the center of the dates and remove the pit. Pipe cheese mixture into the slit of each medjool date. Press the top of the stuffed dates into the crushed almonds to coat. Top with chives and that is it.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
