Bacon-Wrapped Dates Stuffed with Goat Cheese
Whole Medjool dates filled with tangy goat cheese and wrapped in bacon make sweet-savory appetizer bites. Bake them until the bacon is browned and crisp-looking, then add a light drizzle of honey and fresh thyme. Adding the honey after baking gives the bites a glossy finish without letting the sugar darken in the oven.
Use regular-cut bacon: thicker slices may still be soft when the dates have already softened. Start checking at 18 minutes, but let the bacon’s color and texture—not the clock—tell you when the bites are ready.
Ingredients for Bacon-Wrapped Dates
- 16 large Medjool dates, pitted (about 320g)
- 4 ounces soft goat cheese, at room temperature (about 115g)
- 8 slices regular-cut bacon, cut in half crosswise (about 225g)
- 1 tablespoon honey, or to taste
- 1 teaspoon fresh thyme leaves or a few small sprigs
- Up to 16 toothpicks, as needed
How to Make Bacon-Wrapped Dates
- Prepare the pan: Preheat the oven to 400°F (205°C) with a rack in the center position. Line a rimmed sheet pan with parchment or foil and set a wire rack on top. The rack lets rendered bacon fat drain into the lined pan.
- Fill the dates: Remove any pits, then slit each date lengthwise without cutting it in half. Add about 1 teaspoon of softened goat cheese to each one and gently close the opening. Leave enough room for the date to close around the filling.
- Wrap with bacon: Wrap each date snugly with half a slice of bacon. Tuck the loose end underneath, using a toothpick if it will not stay in place.
- Bake: Place the dates seam side down on the rack, leaving space between them. Bake uncovered for about 18 to 25 minutes, rotating the pan halfway through. Start checking at 18 minutes; if the bacon is pale or soft, bake for a few more minutes at a time. Turn individual bites only if their undersides are pale and the bacon will stay secure.
- Finish: Remove the dates when the bacon is browned and crisp-looking and the dates are soft but still hold their shape. Rest for 3 to 5 minutes—the filling will be hot—then drizzle lightly with honey and scatter the thyme over the top. Remove toothpicks before serving, or let guests know if any remain.
How to Tell When the Bacon Is Done
The bacon should look browned and crisp rather than pale or floppy; a little variation between bites is normal. Thick-cut bacon can take longer to reach that point, giving the dates more time to soften. This is why regular-cut bacon is the more predictable choice.
Serving Bacon-Wrapped Dates
Serve warm or at room temperature. For another appetizer to add to the spread, try the Christmas Antipasto Wreath.
Make-Ahead, Storage, and Reheating
To make ahead, fill and wrap the dates, then cover and refrigerate for up to 24 hours before baking. Store baked leftovers in an airtight container in the refrigerator for about 3 days. The bacon will lose some crispness during storage.
Reheat leftovers on a sheet pan in a 350°F (175°C) oven for about 5 to 7 minutes, checking frequently. The bacon may regain some crispness, though it will not be quite like it was when freshly baked. Add fresh thyme afterward if the original garnish has wilted.
Freezing assembled, unbaked bites is an option, though guidance is limited. Freeze them on a sheet pan, then transfer to a freezer bag for up to 1 month. Bake from frozen, allowing extra time and checking the bacon for browning and crispness rather than relying on a set added time.
Nutrition
Approximate nutrition per bite, based on 16 appetizer bites: 160 calories, 7g protein, 8g fat, and 16g carbohydrates. Per 100g: about 380 calories, 17g protein, 19g fat, and 39g carbohydrates. Values vary with the bacon and cheese used, rendered fat, and moisture lost during baking.
Bacon-Wrapped Dates Stuffed with Goat Cheese
Equipment
- Oven
- Rimmed sheet pan
- Parchment paper or foil
- Wire rack
- Toothpicks
Ingredients
- 16 large Medjool dates, pitted (about 320 g)
- 4 ounces soft goat cheese, at room temperature (about 115 g)
- 8 slices regular-cut bacon, cut in half crosswise (about 225 g)
- 1 tablespoon honey, or to taste
- 1 teaspoon fresh thyme leaves or a few small sprigs
- Up to 16 toothpicks, as needed
Instructions
- Preheat the oven to 400°F (205°C) with a rack in the center position.
- Line a rimmed sheet pan with parchment paper or foil and set a wire rack on top.
- Remove any pits from the dates. Slit each date lengthwise without cutting it in half.
- Fill each date with about 1 teaspoon of softened goat cheese, leaving room to close the opening. Gently close each date.
- Wrap each date snugly with half a slice of bacon. Tuck the loose end underneath, securing it with a toothpick if needed.
- Arrange the dates seam side down on the rack, leaving space between them.
- Bake uncovered for 18 to 25 minutes, rotating the pan halfway through. Start checking at 18 minutes and bake longer in a few-minute increments if the bacon is pale or soft.
- Remove the dates when the bacon is browned and crisp-looking and the dates are soft but still hold their shape. Turn individual bites only if their undersides are pale and the bacon will stay secure.
- Rest for 3 to 5 minutes, then drizzle lightly with honey and scatter thyme over the top. Remove toothpicks before serving, or let guests know if any remain.
Tips
- Use regular-cut bacon; thick-cut bacon may take longer to crisp after the dates have softened.
- Let the bacon’s color and texture guide doneness rather than relying only on the timer.
- Leave enough room for each date to close around the goat cheese.
- Add the honey after baking to keep it from darkening in the oven.
- Serve warm or at room temperature.