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Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint

Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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These pancetta-wrapped dates offer a sophisticated twist on a classic tapas dish, balancing sweet, salty, and herbal notes in a single bite. The richness of the Medjool dates pairs beautifully with the sharp, nutty profile of the Manchego cheese, while a hidden mint leaf provides a refreshing lift. As they bake, the pancetta becomes beautifully crisp, creating a satisfying texture that makes them an irresistible addition to any party spread.

Perfect as an elegant appetiser or part of a larger Mediterranean grazing board, these stuffed dates are surprisingly simple to assemble. You can even prepare them a day in advance and keep them in the fridge until you are ready to host. Serve them warm from the oven to ensure the cheese is perfectly softened and the flavours are at their most vibrant.

Ingredients for Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint

20 Medjool dates
20 whole fresh mint leaves
30g piece Manchego cheese,* cut into twenty 1 1/2 x 1/4 x 1/4-inch strips
4 90g packages thinly sliced pancetta (Italian bacon)

How to make Pancetta-Wrapped Dates Stuffed with Manchego Cheese and Mint

Cut small slice off 1 short end of each date and discard. Using tweezers or needle-nose pliers, carefully remove pits from dates through small opening; discard pits. Place 1 mint leaf across opening of 1 date, covering cavity. Using 1 cheese strip, push mint leaf and cheese into date cavity. Using fingers, pinch date opening closed. Repeat with remaining dates, mint leaves, and cheese strips. Wrap 3 pancetta slices securely around each date, enclosing date completely. Place pancetta-wrapped dates on baking sheet, spacing slightly apart. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Preheat oven to 191°C. Bake dates uncovered until pancetta is crisp and bottoms of dates caramelize, about 30 minutes. Using tongs, transfer dates to platter and serve warm.

A Spanish cheese made from sheep's milk; sold at some supermarkets and at specialty foods stores.

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