24 Medjool dates, pitted
24 pecan halves, toasted
12 slices bacon, cut in half
Optional: goat cheese or cream cheese
1/3 cup balsamic vinegar
1 tbsp brown sugar (optional, for sweeter glaze)
Toothpicks
Preheat oven to 375°F (190°C).
Toast pecans in a dry skillet over medium heat for 3–5 minutes, until fragrant.
Stuff each date with a pecan half. Optional: add 1/2 tsp goat or cream cheese before inserting the pecan.
Wrap each date with a half-slice of bacon and secure with a toothpick.
Place on a baking sheet lined with parchment or a rack over a foil-lined tray.
Bake for 20–25 minutes, turning once, until bacon is crisp.
While they bake, make the glaze:
In a small saucepan, combine balsamic vinegar and brown sugar (if using).
Simmer over medium-low heat for 5–7 minutes, stirring often, until slightly thickened.
Drizzle warm glaze over the bacon-wrapped dates just before serving, or serve it on the side as a dipping sauce.
