Bacon-Wrapped Dates with Goat Cheese
Bacon-wrapped dates are the appetizer that disappears first at every party — sweet Medjool dates stuffed with tangy goat cheese, wrapped in bacon, and baked until the bacon crisps and the dates turn glossy. They come together in under 40 minutes and can be assembled a day ahead.
Bacon-wrapped dates with goat cheese are built from three ingredients that have no interest in being subtle. Medjool dates bring deep caramel-like sweetness, goat cheese brings tang and creaminess, and thin-cut bacon wraps the whole thing in salt and smoke. The dates are opened just enough to remove the pit and make a pocket, then filled with softened goat cheese seasoned with black pepper and optional thyme. Keep the filling around a teaspoon per date. More sounds generous until hot goat cheese makes a break for freedom and starts living on the baking sheet.
Each stuffed date gets half a strip of bacon and a toothpick, then bakes on a wire rack at 400°F so rendered fat can drip away instead of collecting underneath and steaming the bacon. By about 18 to 22 minutes, the edges should be crisp and the dates glossy and caramelized. Let them cool for five minutes before serving, then add honey or flaky salt if you want another sweet-salty contrast. They work warm or at room temperature and tend to vanish quickly, partly because they are genuinely good and partly because anything served on a toothpick makes adults behave like they have been invited to a very small medieval banquet.
Ingredients
- 24 Medjool dates, pitted
- 4 oz (113g) plain goat cheese, softened
- 12 slices thin-cut bacon, halved crosswise
- 24 toothpicks
- 1 tablespoon fresh thyme leaves (optional)
- 1/4 teaspoon black pepper
- 1 teaspoon honey, for drizzling after baking (optional)
Instructions
- 1Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. The rack matters — without it the bacon steams instead of crisps and you will be sad.
- 2Using a small paring knife or your thumb, open each date along one side and remove the pit if not already removed. Don't cut all the way through — you want a pocket, not two halves.
- 3In a small bowl, mix the goat cheese with black pepper and thyme leaves if using. Stir until smooth.
- 4Spoon or pipe approximately 1 teaspoon of goat cheese into each date. Press the date gently closed around the filling. The cheese will not escape if you don't overfill it. I have overfilled it. I know what happens.
- 5Wrap each stuffed date with one half-slice of bacon, pulling the bacon snug. Secure with a toothpick through the center.
- 6Arrange the wrapped dates seam-side down on the wire rack, spacing them at least 1 inch apart.
- 7Bake for 18 to 22 minutes, until the bacon is fully cooked and crispy at the edges and the dates look glossy and slightly caramelized. Check at 18 minutes — thin bacon in a hot oven moves fast.
- 8Let them cool on the rack for 5 minutes before serving. If you drizzle with honey, do it right before serving so it stays glossy. Serve warm or at room temperature.
Nutrition Information
Estimated per serving: 1 piece (recipe makes 24).
Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.
Pro Tips
- Use thin-cut bacon, not thick-cut. Thick bacon takes longer to crisp than the dates can tolerate without burning, and nobody ordered a sweet jerky situation.
- Soften the goat cheese for 20 minutes before you start — cold goat cheese tears the dates when you're trying to fill them, and the whole operation becomes a negotiation.
- These can be assembled up to 24 hours ahead, covered loosely with plastic wrap, and refrigerated unbaked. Pull them out 15 minutes before baking so they're not ice cold going into the oven. That's the move. That's the whole secret.
Substitutions
Storage Instructions
Store leftover cooked dates in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack at 375°F for 8-10 minutes to re-crisp the bacon. Do not microwave unless you want soft, sad bacon, which you don't.
Make Ahead
Assemble unbaked dates up to 24 hours ahead, place on the rack-lined baking sheet, cover loosely with plastic wrap, and refrigerate. Bake directly from the refrigerator, adding 2-3 minutes to the cook time.
Freezing
Yes, but freeze them before baking for the best texture. Assemble the goat-cheese-stuffed, bacon-wrapped dates, freeze them in a single layer until firm, then transfer them to an airtight freezer container. Thaw overnight in the refrigerator before baking so the bacon crisps evenly.
Make It a Meal
Pair this recipe with a side, bread, and something sweet from the FAFO Kitchen.
