Crispy Bacon-Wrapped Dates Stuffed with Goat Cheese

Name: Crispy Bacon-Wrapped Dates Stuffed with Goat Cheese
Prep time: 15 min
Cook time: 12 min
Yield: 6

bacon-wrapped dates goat-cheese appetizer sweet-savory party-food elegant finger-food

Appetizers

Sweet Medjool dates stuffed with creamy goat cheese and wrapped in crispy bacon create the ultimate sweet-savory bite. These elegant appetizers are perfect for entertaining and showcase the classic combination of flavors that never fails to impress.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 15 Cook: 12

Ingredients

24 large24 large Medjool dates, pitted
120g4 oz goat cheese, softened
12 strips12 strips thin-cut bacon, halved crosswise
30ml2 tbsp honey
5ml1 tsp fresh thyme leaves
60g1/2 cup walnuts, finely chopped (optional)
to tasteto taste freshly ground black pepper
30ml2 tbsp balsamic glaze for drizzling

Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
If 24 large24 large Medjool dates aren't already pitted, make a small slit lengthwise and remove pits, being careful not to tear the dates completely open.
In a small bowl, mix 120g4 oz goat cheese with 5ml1 tsp fresh thyme leaves and a pinch of to tasteto taste freshly ground black pepper. If using 60g1/2 cup walnuts, fold half of them into the cheese mixture.
Stuff each date with about 1 teaspoon of the goat cheese mixture, pressing gently to close.
Wrap each stuffed date with half a strip of 12 strips12 strips thin-cut bacon, securing with a toothpick if needed.
Arrange on prepared baking sheet, seam-side down. Brush lightly with 30ml2 tbsp honey.
Bake for 10-12 minutes, turning once halfway through, until bacon is crispy and golden.
Remove from oven and let cool for 2-3 minutes. Remove toothpicks if used.
Arrange on serving platter, drizzle with 30ml2 tbsp balsamic glaze for drizzling, and sprinkle with remaining 60g1/2 cup walnuts if using. Serve warm.

Ingredients

id: medjool_dates metric: 24 large imperial: 24 large name: Medjool dates, pitted
id: goat_cheese metric: 120g imperial: 4 oz name: goat cheese, softened
id: bacon metric: 12 strips imperial: 12 strips name: thin-cut bacon, halved crosswise
id: honey metric: 30ml imperial: 2 tbsp name: honey
id: thyme metric: 5ml imperial: 1 tsp name: fresh thyme leaves
id: walnuts metric: 60g imperial: 1/2 cup name: walnuts, finely chopped (optional)
id: black_pepper metric: to taste imperial: to taste name: freshly ground black pepper
id: balsamic_glaze metric: 30ml imperial: 2 tbsp name: balsamic glaze for drizzling

Instructions

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
If {medjool_dates} aren't already pitted, make a small slit lengthwise and remove pits, being careful not to tear the dates completely open.
In a small bowl, mix {goat_cheese} with {thyme} and a pinch of {black_pepper}. If using {walnuts}, fold half of them into the cheese mixture.
Stuff each date with about 1 teaspoon of the goat cheese mixture, pressing gently to close.
Wrap each stuffed date with half a strip of {bacon}, securing with a toothpick if needed.
Arrange on prepared baking sheet, seam-side down. Brush lightly with {honey}.
Bake for 10-12 minutes, turning once halfway through, until bacon is crispy and golden.
Remove from oven and let cool for 2-3 minutes. Remove toothpicks if used.
Arrange on serving platter, drizzle with {balsamic_glaze}, and sprinkle with remaining {walnuts} if using. Serve warm.

Tips

Date Selection: Medjool dates are preferred for their size and sweetness, but Deglet Noor dates work too. Fresh, plump dates are essential - avoid dry or hard ones.

Bacon Choice: Thin-cut bacon wraps better and crisps more evenly. Regular bacon can be used but may need longer cooking time.

Goat Cheese Prep: Let goat cheese come to room temperature for easier mixing and stuffing. Add herbs or spices to customize flavors.

Assembly Tips: Don't overstuff dates or they may burst during cooking. The filling should be contained within the date.

Make-Ahead: These can be assembled up to 24 hours ahead and refrigerated. Bake just before serving for best texture.

Serving Temperature: Best served warm when bacon is crispy and cheese is slightly melted. They remain delicious at room temperature too.

Variations: Try cream cheese with herbs, blue cheese with walnuts, or ricotta with lemon zest for different flavor profiles.