This bite-sized appetizer combines sweet Medjool dates with savory, spiced chorizo sausage, creating a juicy, chewy, and richly flavored contrast. Baked until warm and caramelized, these bites can be served as-is, or elevated with a drizzle of honey, balsamic reduction, or even wrapped in crispy bacon (optional). Naturally gluten-free and easily adaptable for spicy or mild preferences.
If using cured Spanish chorizo:
Cut into ½-inch long sticks or small chunks that will fit snugly into the dates.
If using raw Mexican chorizo:
Remove casing and cook in a skillet with a little oil over medium heat for 6–8 minutes until browned and crumbly. Let cool slightly before stuffing.
Make a small lengthwise slit in each Medjool date and remove the pit (if not already pitted).
Be careful not to cut all the way through.
Gently fill each date with chorizo (and cheese, if using). Don’t overstuff—just enough to close without bursting.
Optional: Wrap each stuffed date in half a slice of bacon, securing with a toothpick.
Preheat oven to 375°F (190°C).
Place stuffed dates on a parchment-lined baking sheet, seam side up.
Bake for 12–15 minutes, or until heated through and slightly caramelized on the edges.
If using bacon, bake for 20–25 minutes, flipping once, until bacon is crispy.
Drizzle with honey or balsamic glaze.
Sprinkle with fresh herbs.
Serve warm, with toothpicks or on a platter.
Use large, soft Medjool dates—they’re easiest to stuff and yield the best texture.
For vegetarian version, replace chorizo with smoked almonds + goat cheese.
Chorizo can be spicy or mild—adjust to your preference!
Assemble and refrigerate up to 24 hours in advance.
Bake just before serving, or reheat in the oven for 5 minutes at 350°F (175°C).
Drink: Dry sherry, Tempranillo, or a smoky mezcal cocktail
Accompaniment: Marcona almonds, olives, or roasted peppers
After: A crisp apple salad or manchego with membrillo
4 servings