Bacon Wrapped Dates With Goat Cheese Recipe

I just perfected Goat Cheese Bacon Wrapped Dates and if you think snacks should be naughty, salty, and impossible to resist, you need these tonight.

I’m obsessed with Bacon Wrapped Dates because they hit every guilty-pleasure note: sweet, salty, molten goat cheese and crisp bacon. I love the way the goat cheese gets this tangy, creamy pull that makes me forget about restraint.

But it’s the contrast that hooks me, sticky Medjool dates against sizzling bacon, with a little crunch sometimes. And yeah, I’ll call them Bacon Goat Cheese Dates when I want to be blunt about what I’m craving.

No small plates for me; these are fingers-first, messy, glorious, little explosions of flavor. I want another plate immediately.

And yes, I want seconds now.

Ingredients

• They’re sweet and sticky, the chewy candy-like base everyone loves.
• Basically tangy, creamy contrast that cuts the sweetness and feels fancy.
• Plus salty, crispy wrapper that adds smoky protein and serious crave factor.
• They’re the awkward little heroes that hold everything together at parties.
• Chopped nuts add crunchy, earthy bite; optional but totally worth the texture.
• Basically a drizzle of honey adds glossy sweetness and a sticky finish.
• A pinch of black pepper gives a tiny spicy flip to balance sweetness.
• Plus a little oil spray keeps things from sticking and helps bacon crisp.
• Fresh, simple ingredients that play sweet, salty, creamy, and crunchy in minutes.

Ingredient Quantities

• 24 Medjool dates, pitted (about 1 pound)
• 4 ounces goat cheese, softened
• 12 slices bacon, cut in half (24 short strips)
• 24 toothpicks
• 1/4 cup chopped toasted almonds or pecans, optional
• 1 to 2 tablespoons honey, optional for drizzling
• Freshly ground black pepper, a pinch or two
• Olive oil spray or a few teaspoons oil for the pan, optional

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with foil or parchment; spray lightly with olive oil spray or rub a few teaspoons of oil so the bacon wont stick.

2. Slice each Medjool date lengthwise on one side and open it up, remove the pit if they arent already pitted.

3. Stuff each date with about a teaspoon of softened goat cheese; you can sprinkle in a pinch of chopped toasted almonds or pecans inside with the cheese if you want extra crunch.

4. Sprinkle a little freshly ground black pepper over the cheese filled dates, just a pinch or two per date.

5. Cut each bacon slice in half to make 24 short strips; wrap one strip of bacon around each stuffed date so the bacon seam is on the bottom.

6. Secure each wrapped date with a toothpick pushed through the top and into the date to hold it together while cooking.

7. Place the bacon wrapped dates seam side down on the prepared baking sheet, leaving a little space between each so they crisp evenly.

8. Bake for 18 to 22 minutes, turning the pan once halfway through, until the bacon is browned and crisp to your liking; thicker bacon may need a few extra minutes.

9. If you like them sticky sweet, drizzle 1 to 2 tablespoons of honey over the hot dates right after they come out of the oven so it melts in; let cool for a few minutes.

10. Serve warm, optionally sprinkled with extra chopped toasted almonds or pecans, and transfer to a platter removing toothpicks for people who prefer not to use them.

Equipment Needed

1. Oven (preheated to 400°F / 200°C)
2. Baking sheet lined with foil or parchment
3. Cutting board
4. Sharp paring knife (for slicing dates)
5. Small bowl and spoon (for the goat cheese)
6. Measuring spoons (for honey and pepper)
7. Toothpicks (24)
8. Tongs or a spatula (for turning the pan)
9. Small bowl or plate for chopped nuts and serving

FAQ

Bacon Wrapped Dates With Goat Cheese Recipe Substitutions and Variations

• Goat cheese: swap with cream cheese for a milder, creamier filling, ricotta for a lighter, slightly grainy texture, or a soft vegan cheese if you want dairy free. they all work great.
• Bacon: use prosciutto or pancetta for a less smoky, saltier bite, try turkey bacon for lower fat, or make a vegetarian version with smoked tempeh strips or coconut bacon.
• Chopped toasted almonds or pecans: substitute chopped pistachios for color and a sweet nutty note, or use toasted walnuts, sunflower seeds, or skip nuts entirely if someone has allergies.
• Honey for drizzling: replace with pure maple syrup, agave nectar, or a little aged balsamic reduction for a tangy sweet finish, or leave it off for a less sweet appetizer.

Pro Tips

1. warm the goat cheese a bit in the microwave for 10 to 15 seconds so it scoops and pipes easier, if it gets too soft just chill it for a minute or two before stuffing — nope wait cant use that mark, so: if it gets too soft just chill it a minute or two before stuffing, you’ll waste less cheese and the dates will look neater.

2. choose thinner bacon or partially cook it for 5 minutes first on high heat, this keeps the outside from burning while the bacon crisp up, thicker bacon needs extra time and can make the dates fall apart if you rush it.

3. put the wrapped dates seam side down on the pan and don’t crowd them, give each one a little breathing room so the bacon crisps evenly and you wont end up with soggy bottoms, also rotate the pan once halfway through for even browning.

4. if you want that sticky glossy finish wait 30 seconds after the oven so the bacon isnt sizzling wild then drizzle honey, sprinkle nuts, or add a little flaky salt, it sticks better and looks nicer; serve warm not piping hot so people dont burn their mouths.