Sweet, salty, and crispy in a single bite: the anchovy-stuffed, bacon-wrapped date is one of those appetizers that disappear from the platter in seconds. The caramelized sweetness of the date, the salty kick of the anchovy, and the crispy bacon form an irresistible trio. They're prepared in five minutes, and the oven does the rest.
This appetizer is a small bomb of contrasts that explodes in your mouth. The date provides an intense and sticky sweetness. The anchovy inside adds deep saltiness and umami. The enveloping bacon creates a crispy and smoky layer. And when you bite into all three at once, the sweet-salty-crunchy-unctuous combination creates such an addictive blend that the platter empties before you can say, "I made more in the oven." It's the tapa that never fails at a dinner party.
Ingredients
- 12 large Medjool dates (we use Premium "00" Cantabrian Anchovy Fillets)
- 6 Cantabrian anchovy fillets (cut in half)
- 6 slices of bacon cut in half
- Wooden toothpicks
Step-by-step preparation
- Preheat oven to 200°C. Slice each date open on one side with a knife and remove the pit. Medjool dates are the only ones that work: they are large, soft, and open without breaking. Small, dry dates cannot be stuffed.
- Place half an anchovy fillet inside each date, in the cavity where the pit was. Gently close the date.
- Wrap each stuffed date with half a slice of bacon, covering it completely. Secure with a toothpick through both the bacon and the date.
- Bake: 12-15 minutes Place on a baking sheet lined with parchment paper and bake until the bacon is crispy and golden. Flip them halfway through cooking. Serve hot — the date caramelizes in the oven and the anchovy melts inside.
The house trick
Cooking anchovies is allowed here because they are protected inside the date: the heat doesn't directly reach the fillet, but rather warms it through the fruit. The anchovy softens and partially melts with the sweetness of the date, creating that salty-sweet core which is the soul of this tapa. And don't skimp on the bacon: it needs to be truly crispy, not soft and rubbery.
Buy it at BacalaloPremium "00" Cantabrian Anchovy Fillets€24.90 · 24-48h refrigerated delivery →Frequently asked questions
Which dates should I use?
Medjool dates, large and fleshy, which are easy to pit and stuff, and provide that intense sweetness that contrasts with the anchovy.
Whole or cut anchovy?
Half an anchovy per date is usually enough. The idea is for it to provide a salty punch without unbalancing the sweetness of the date.
Oven or pan?
The oven (200 ºC, 10-12 min) makes the bacon uniformly crispy. Flip them halfway through cooking so they brown on all sides.
