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Stuffed Dates

Stuffed dates with bacon and creamy goat cheese are baked until the bacon is crisp and the filling stays warm and soft. Each Medjool date is almond-stuffed, wrapped, then finished with a quick honey drizzle for a glossy finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Snack
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Medjool dates, pitted
  • 24 Medjool dates
Goat cheese
  • 4 oz goat cheese
Roasted almonds
  • 24 whole roasted almonds
Bacon
  • 12 bacon slices halved crosswise
Honey
  • 1 tbsp honey
Garnish
  • 0.25 tsp fresh thyme or flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400F and line a baking sheet with parchment for easy release.
Stuff and wrap
  1. Slit each date open along one side, then fill with a small spoonful of goat cheese and one roasted almond.
  2. Wrap each stuffed date in a half slice of bacon, placing it seam-side down on the baking sheet.
Bake and finish
  1. Bake for 15-18 minutes, turning once halfway through, until the bacon is crisp and the dates are warm.
  2. Drizzle with honey and garnish with fresh thyme or flaky sea salt, then serve warm.

Notes

For cleaner slicing and filling, keep the goat cheese slightly soft at room temperature before stuffing. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 350F for 5-7 minutes to re-crisp the bacon. Freeze only the stuffed, uncooked dates wrapped in bacon for up to 1 month; thaw overnight in the refrigerator and bake as directed. Dietary swap: use turkey bacon if you want a lighter option while keeping the same method.