![Bacon-wrapped dates](https://cdn.statically.io/img/www.foodandwine.com/thmb/Cg8vKT1s1hxTBNOVOILf38eRLbw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bacon-wrapped-dates-FT-RECIPE0224-013_preview-4f7f795e0fcd4c70bba08a5aa59f7345.jpg)
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali
Ingredients
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24 Medjool dates
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4 ounces blue cheese, crumbled
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4 ounces cream cheese, at room temperature
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly ground pepper
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1/2 cup walnut halves, toasted and halved lengthwise
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6 thin slices of bacon, each cut crosswise into 4 pieces
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Fresh thyme leaves, for garnish
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Honey and extra-virgin olive oil, for serving
Directions
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Cut a lengthwise slit in the side of each date and remove the pits.
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In a medium bowl, combine the blue cheese with the cream cheese, salt and pepper. Using a hand mixer, beat at medium speed until thoroughly blended and fluffy, about 3 minutes. Refrigerate the blue cheese filling until firm, about 30 minutes.
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Preheat the oven to 425°. Place a rack over a rimmed baking sheet. Using a small spoon, stuff each date with 1 1/2 teaspoons of the blue cheese filling, then tuck in a piece of toasted walnut. Wrap each date with a piece of bacon, secure it with a toothpick and transfer to the rack.
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Bake the wrapped stuffed dates for about 15 minutes, turning them with tongs once or twice so the bacon crisps on all sides. Transfer the dates to a platter, garnish with thyme leaves and serve warm, with a drizzle of honey and olive oil.
Make Ahead
The stuffed and wrapped dates can be refrigerated overnight before baking.