I just made Goat Cheese Bacon Wrapped Dates and I’m not sharing them because they disappear in seconds.

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I’m obsessed with Bacon Wrapped Dates because they hit my salty and sweet switch hard. I love biting into a crisp ribbon wrapped around a sticky Medjool dates, pitted center filled with soft goat cheese, softened.

And the contrast makes me shut up and chew. Bacon Wrapped Figs With Goat Cheese can try to steal attention, but these dates win every time.

I crave them at parties, on lazy weeknights, when I need one crunchy, gooey bite. Simple.

Messy. Totally selfish snack that disappears fast.

I never say no to one offering anymore, truly when they’re around, seriously always.

Ingredients

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Medjool dates, sticky sweet base that’s candy-like with a chewy center.
Plus, goat cheese, tangy creaminess that cuts the sweetness and feels luxurious.
Bacon, salty smoky crispness that adds savory balance and needed crunch.
Whole roasted almonds, optional nutty crunch for bite and little protein boost.
Maple syrup or honey, sticky glaze if you want extra sweet sheen.
Freshly ground black pepper, a few grinds wake up the richness.
Toothpicks, total party hack that keeps everything together while baking.

Ingredient Quantities

About 24 Medjool dates, pitted

4 oz (113 g) goat cheese, softened

12 slices bacon, cut in half to make 24 pieces

24 whole roasted almonds, optional (one per date)

2 tbsp maple syrup or honey, optional for glazing

Freshly ground black pepper, a few grinds

24 toothpicks

How to Make this

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1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top if you have one, it helps the bacon get crispier.

2. Slice each Medjool date lengthwise on one side and open gently, remove pit if not already pitted, try not to tear the date.

3. Spoon or pipe about 1/2 teaspoon of softened goat cheese into each date cavity, pressing it in so it won’t squeeze out when you wrap it.

4. If using almonds, press one roasted almond into the goat cheese in each date so it sits snugly.

5. Cut each bacon slice in half so you have 24 pieces. Wrap one bacon piece around each stuffed date, overlapping slightly and secure with a toothpick through the middle.

6. Arrange the wrapped dates on the rack or directly on the foil, seam side down so they stay closed. Leave a little space between them.

7. Bake for 15 to 20 minutes, rotating the pan once halfway through, until bacon is nicely browned and crisp to your liking. If you like extra crisp, give it another 2 to 4 minutes but watch closely.

8. Optional glazing: during the last 2 minutes brush each date lightly with maple syrup or honey, then return to oven to set the glaze, it will caramelize fast.

9. Remove from oven, sprinkle a few grinds of freshly ground black pepper over the hot dates, let cool 3 to 5 minutes so the cheese firms up, then serve warm.

Equipment Needed

1. Oven (preheated to 400°F / 200°C)
2. Baking sheet lined with foil
3. Wire rack that fits on the baking sheet (optional but helps crisp)
4. Sharp paring knife for slit‑ting dates and removing pits
5. Small bowl and spoon or a piping bag for the goat cheese
6. Cutting board
7. Kitchen tongs or oven mitts for turning and removing hot pan
8. Pastry brush for glazing with maple syrup or honey (optional)
9. Toothpicks and a small plate or tray to hold wrapped dates before baking

FAQ

Q: How do I stop the bacon from unwrapping while they bake?
A: Secure each roll with a toothpick right through the center, tight enough so it wont slide out. Put the seam side down on the baking sheet and don't crowd them, that helps them stay wrapped while the bacon crisps.

Q: Can I make these ahead of time?
A: Yes. You can stuff and wrap them, cover and refrigerate up to 24 hours before baking. Or fully bake them, cool, then reheat at 375°F for 6-8 minutes so the bacon crisps again. They taste best warm.

Q: What can I use instead of goat cheese or almonds?
A: Try cream cheese, blue cheese, or ricotta for a milder option. For crunch instead of almonds use toasted pecans or walnuts. Vegan cream cheese and plant-based bacon work if youre avoiding animal products.

Q: Should I bake, broil or air fry them?
A: Baking at 375°F for 18-22 minutes gives even cooking and a crispy finish. Air fryer works great too at 360°F for 8-12 minutes depending on size. Broil only for the last minute or two if you want extra color, watch closely so they dont burn.

Q: How sweet or savory will they be and can I change that?
A: They are a sweet and salty bite from the dates and bacon balanced by tangy goat cheese. Drizzle with maple syrup or honey if you want sweeter, or add a pinch of flaky sea salt and cracked pepper for extra savory. A little hot sauce mixed into the cheese gives a nice kick.

Q: Any tips for pitting and stuffing Medjool dates easily?
A: Slice lengthwise on one side, open gently, remove the pit, then stuff with a small spoonful of cheese or a tiny piping bag. If the dates are too firm soak them in warm water 5-10 minutes to soften, then drain well before stuffing.

Bacon Wrapped Dates With Goat Cheese Recipe Substitutions and Variations

Bacon: prosciutto, pancetta, turkey bacon, or thinly sliced ham
Goat cheese: cream cheese, ricotta, mascarpone, or a mild blue cheese
Medjool dates: dried apricots, prunes, figs, or large dried cherries
Maple syrup or honey (glaze): brown sugar melted with a little butter, balsamic reduction, or agave nectar

Pro Tips

1. Soften the goat cheese but not melt it. If it gets too soft it will squeeze out when you wrap the bacon, so take it out of the fridge 20 minutes before stuffing. A piping bag or a zip-top bag with a corner cut off makes filling way faster and less messy.

2. Don’t skip the rack. Letting the bacon sit on a wire rack lets fat drip away so it crisps all around. If you only have foil, flip them halfway and blot excess grease with a paper towel so they dont go soggy.

3. Chill the stuffed dates for 10 minutes before wrapping in bacon. Cold filling and slightly firmer dates tear less and hold their shape while you work. Also helps the cheese stay put during the first few minutes in the oven.

4. Watch the last few minutes closely if you glaze. Maple or honey caramelizes fast and can burn in a blink. Brush once near the end, then stay with the oven and rotate the pan every couple minutes for even color.

5. Let them rest a little before serving. 3 to 5 minutes gives the cheese time to firm so it wont ooze out and the bacon cools to the right slightly chewy crisp. A quick grind of black pepper right after they come out makes a big difference.

Bacon Wrapped Dates With Goat Cheese Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I just made Goat Cheese Bacon Wrapped Dates and I'm not sharing them because they disappear in seconds.

Servings

servings

Calories

124

kcal

Equipment: 1. Oven (preheated to 400°F / 200°C)
2. Baking sheet lined with foil
3. Wire rack that fits on the baking sheet (optional but helps crisp)
4. Sharp paring knife for slit‑ting dates and removing pits
5. Small bowl and spoon or a piping bag for the goat cheese
6. Cutting board
7. Kitchen tongs or oven mitts for turning and removing hot pan
8. Pastry brush for glazing with maple syrup or honey (optional)
9. Toothpicks and a small plate or tray to hold wrapped dates before baking

Ingredients

About 24 Medjool dates, pitted
4 oz (113 g) goat cheese, softened
12 slices bacon, cut in half to make 24 pieces
24 whole roasted almonds, optional (one per date)
2 tbsp maple syrup or honey, optional for glazing
Freshly ground black pepper, a few grinds
24 toothpicks

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with foil and set a wire rack on top if you have one, it helps the bacon get crispier.
Slice each Medjool date lengthwise on one side and open gently, remove pit if not already pitted, try not to tear the date.
Spoon or pipe about 1/2 teaspoon of softened goat cheese into each date cavity, pressing it in so it won't squeeze out when you wrap it.
If using almonds, press one roasted almond into the goat cheese in each date so it sits snugly.
Cut each bacon slice in half so you have 24 pieces. Wrap one bacon piece around each stuffed date, overlapping slightly and secure with a toothpick through the middle.
Arrange the wrapped dates on the rack or directly on the foil, seam side down so they stay closed. Leave a little space between them.
Bake for 15 to 20 minutes, rotating the pan once halfway through, until bacon is nicely browned and crisp to your liking. If you like extra crisp, give it another 2 to 4 minutes but watch closely.
Optional glazing: during the last 2 minutes brush each date lightly with maple syrup or honey, then return to oven to set the glaze, it will caramelize fast.
Remove from oven, sprinkle a few grinds of freshly ground black pepper over the hot dates, let cool 3 to 5 minutes so the cheese firms up, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.