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Stuffed Dates

Stuffed dates with bacon and creamy goat cheese, baked until the bacon turns crisp and glossy. Medjool dates are slit, filled with goat cheese and an almond, then finished with a quick honey drizzle.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Stuffed dates
  • 24 Medjool dates, pitted
  • 4 oz goat cheese
  • 24 whole roasted almonds
  • 12 bacon
  • 1 tbsp honey
  • 1 Fresh thyme or flaky sea salt for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400F and line a baking sheet with parchment so the dates don’t stick.
Stuff the dates
  1. Slit each date open along one side and fill with a small spoonful of goat cheese and one almond.
Wrap and bake
  1. Wrap each date in a half slice of bacon and place seam-side down on the baking sheet.
  2. Bake for 15-18 minutes, turning once during baking, until the bacon is crisp and browned at the edges.
Finish and serve
  1. Drizzle the hot dates with honey, then garnish with thyme or flaky sea salt and serve warm with a glossy finish.

Notes

For the neatest wrapping, keep the bacon seam-side down so it stays in place as it renders. Store leftovers covered in the refrigerator up to 3 days; rewarm in a 350F oven for 5-8 minutes to re-crisp the bacon. Freezing isn’t recommended because bacon texture can soften after thawing. For a lower-fat option, use a reduced-fat goat cheese and choose thinner bacon slices.