You want a party trick that lands every time? This is it. Smoky bacon, caramel-sweet dates, and tangy goat cheese team up like the Avengers of appetizers—tiny, powerful, unstoppable.
They’re ridiculously easy, dangerously snackable, and they look way fancier than they are. One bite and people start asking for the recipe like it’s a stock tip. Make a batch, and suddenly you’re “the person who brings those dates.”
What Makes This Recipe So Good
- Perfect sweet-salty balance: Medjool dates bring deep caramel notes, goat cheese adds tangy creaminess, and bacon delivers savory crunch.
It’s culinary harmony.
- Minimal ingredients, maximum payoff: Three main ingredients, huge flavor. You don’t need a culinary degree—just a baking sheet and 20 minutes.
- Customizable: Want heat? Add a jalapeño slice.
Want fancy? Drizzle with hot honey or balsamic glaze. You get the idea.
- Make-ahead friendly: Assemble ahead, bake when needed.
You’ll look cool, calm, and wildly prepared.
- Crowd-proof: Works at game night, weddings, Tuesday Netflix—basically anywhere humans eat.
What You’ll Need (Ingredients)
- Medjool dates (about 20): Large, soft, and naturally sweet. Pit them if they’re not already pitted.
- Goat cheese (4–5 ounces): Soft, spreadable chèvre is ideal.
- Bacon (10 slices): Regular-cut, halved crosswise. Thick-cut looks great but takes longer to crisp.
- Optional boosters:
- Honey or hot honey for drizzling
- Jalapeño or red pepper flakes for heat
- Toothpicks to secure the wrap
- Balsamic glaze or pomegranate molasses for a gourmet finish
- Chopped pistachios or walnuts for crunch inside the filling
- Fresh thyme or rosemary for a herb note
How to Make It – Instructions
- Preheat smart: Set your oven to 400°F (205°C).
Line a rimmed baking sheet with foil and place a wire rack on top for best crisping. No rack? Use parchment and flip halfway.
- Prep the dates: If not pitted, make a small slit down one side and remove the pit.
Don’t slice them in half—keep them as little pockets.
- Mix the filling (optional but pro): Stir goat cheese until creamy. Add a pinch of salt, pepper, a drizzle of honey, and chopped herbs if you like. It’s the extra 2% that makes people ask “what’s in this?”
- Stuff them: Fill each date with about 1 to 2 teaspoons of goat cheese.
Don’t overstuff or the filling will ooze out like a lava flow.
- Add heat (if using): Tuck a tiny sliver of jalapeño into the cheese or sprinkle red pepper flakes inside each date.
- Wrap with bacon: Cut bacon slices in half. Wrap one half around each stuffed date, seam-side down. Secure with a toothpick if needed.
- Arrange and bake: Place wrapped dates on the rack or parchment.
Bake 16–22 minutes, turning once if not using a rack, until the bacon is browned and crisp and the dates look glossy.
- Finish strong: Rest 3–5 minutes so the cheese settles. Drizzle with hot honey or balsamic glaze, and sprinkle chopped pistachios or herbs if you’re feeling extra.
- Serve warm: They’re great at room temp too, but warm equals legendary.
Storage Tips
- Make-ahead: Assemble up to 24 hours in advance. Cover tightly and refrigerate.
Bake straight from the fridge; add 2–3 extra minutes.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. The bacon will soften slightly but still slaps.
- Reheat: Oven or air fryer at 350°F (175°C) for 6–8 minutes. Skip the microwave unless you like soggy bacon (why?).
- Freeze: Freeze unbaked wrapped dates on a sheet until solid, then transfer to a freezer bag for up to 2 months.
Bake from frozen at 400°F, adding 5–7 minutes.
Nutritional Perks
- Balanced bites: Carbs from dates, protein and fat from bacon and cheese. It’s indulgent, but not chaotic.
- Micronutrient boost: Dates deliver potassium, magnesium, and fiber. Goat cheese brings calcium with a typically easier-to-digest fat profile.
- Portion-friendly: Each piece is a built-in serving.
Two or three is satisfying without wrecking your day. IMO, that’s appetizer gold.
What Not to Do
- Don’t use thick-cut bacon without adjusting time: You’ll get rubber bacon or scorched dates. Either cook longer or partially pre-cook the bacon.
- Don’t overstuff: Overflowing cheese will leak and burn.
Keep it snug, not stuffed-to-burst.
- Don’t skip the rack: Fat needs somewhere to go. A rack equals crisp bacon and fewer sad, greasy bottoms.
- Don’t bake too low: Below 375°F, bacon steams before it crisps. Stick to 400°F for best texture.
- Don’t forget the rest time: Two minutes of patience prevents molten cheese tongue-scorch.
FYI, learned that the hard way.
Alternatives
- Cheese swaps: Blue cheese for funk, whipped feta for salty tang, or cream cheese for a milder crowd-pleaser.
- Nutty crunch: Press a roasted almond or walnut into the cheese before wrapping. Pistachios add color and class.
- Heat variations: Calabrian chile paste in the cheese, chipotle powder, or a thin slice of Fresno pepper inside.
- Pork-free: Use turkey bacon (brush with a little oil to help crisp) or skip the wrap and bake topped with crushed nuts and a honey-chile glaze.
- Glaze ideas: Hot honey, maple + cayenne, balsamic reduction, or pomegranate molasses for tart-sweet depth.
- Fruit twist: Swap dates for large dried apricots for a brighter, tangy bite.
FAQ
Can I make these in an air fryer?
Yes. Air fry at 375°F (190°C) for 10–14 minutes, shaking or flipping halfway.
Watch closely after 10 minutes—air fryers vary and bacon can go from perfect to “oops” fast.
What’s the best type of bacon to use?
Regular-cut pork bacon crisps most evenly. If using thick-cut, pre-bake it for 5–7 minutes first or extend the cooking time so the dates don’t overcook while the bacon catches up.
Do I have to use Medjool dates?
Medjool dates are ideal because they’re larger and softer. Deglet Noor dates can work but are smaller and less plush; adjust the cheese amount and expect a firmer bite.
How do I keep the cheese from leaking out?
Don’t overfill, and press the date closed before wrapping.
Wrapping the bacon so the seam sits on the bottom (or secured with a toothpick) helps seal the pocket.
Are these gluten-free?
Yes, naturally gluten-free. Just confirm your bacon and any sauces (like balsamic glaze) are certified GF if that matters for your crowd.
What can I serve with these?
They love a crisp, acidic partner: arugula salad with lemon, a light Prosecco, or something hoppy if you’re team beer. On a board, pair with Marcona almonds, olives, and sliced citrus.
Can I scale this for a big party?
Absolutely.
Double or triple the quantities and bake on multiple racks, rotating sheets halfway. Keep finished batches warm at 200°F until serving.
Final Thoughts
Bacon-Wrapped Stuffed Dates with Goat Cheese are the definition of low-effort, high-impact cooking. Three ingredients, 20-ish minutes, and you look like a genius with excellent taste.
Keep a bag of dates and some goat cheese on standby, and you’ve always got a back-pocket appetizer people remember. Make them once, and they’ll be “your thing”—and yes, that’s a good thing.
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