Bacon-Wrapped Stuffed Dates with Honeyed Goat Cheese

Name: Bacon-Wrapped Stuffed Dates with Honeyed Goat Cheese
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 24 whole (about 1 lb 2 oz) (500 g) Medjool dates, whole, medium-large, soft and plump; 4 oz (115 g) soft goat cheese (chèvre), at room temperature, crumbled; 1 tbsp (21 g) honey, for the filling; 1 tsp (2 g) fresh thyme leaves, stripped from the stems and finely chopped; ¼ tsp (0.6 g) black pepper, freshly ground; 12 slices (about 12 oz) (340 g) regular-cut bacon, cold, each slice cut crosswise in half to make 24 pieces; 1 tbsp (21 g) honey, for drizzling; warm for 10 seconds in the microwave if thick; flaky sea salt, a small pinch, to taste, for finishing (optional)

From the MyKitchenBank Kitchen

Sticky Medjool dates are filled with a tangy, honey-sweetened goat cheese cream, wrapped in bacon, and baked on a rack until the bacon turns crisp and lacquered. Sweet, salty, creamy, and easy to make ahead for a party platter.

Prep: 20 min
Cook: 25 min
Wait: 5 min
Total: 50 min
Makes: 24 stuffed dates (about 3 per person)

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Steps

Before you start

Take the goat cheese out of the fridge 20–30 minutes ahead so it softens and stirs smoothly.
Use regular-cut bacon, not thick-cut. Thick-cut slices stay chewy by the time the dates are hot and soft.
Choose plump, soft Medjool dates. If they feel dry or stiff, soak them in hot water for 5 minutes, then pat dry.
Soak 24 wooden toothpicks in water while you prep so they don't scorch in the oven.

1
Heat oven, set up panOven 400°F / 205°C
- Position a rack in the center of the oven and preheat to 400°F (200°C).
- Line the rimmed baking sheet with foil, pressing it into the corners, and set the wire rack on top.
- The foil catches the bacon fat and makes cleanup easy.
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Ready when: Oven reaches 400°F (200°C) while you prep.
Tip: Skip nonstick spray on the rack; the bacon fat will keep the dates from sticking.
2
Pit the dates
- Hold a date and make a lengthwise slit along one side with the paring knife, cutting only halfway through so it opens like a pocket.
- Pull out the pit and discard it.
- Leave the other side intact.
- Repeat with all 24 dates.
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Ready when: Each date has an open pocket and no pit.
Tip: Check for any pit fragments by pressing the inside of the pocket with your finger.
3
Mix the filling
- In a small bowl, stir the goat cheese, 1 tablespoon honey, thyme, and black pepper with a spoon for about 30 seconds until smooth, creamy, and evenly speckled.
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Ready when: Filling is spreadable with no cold crumbly lumps.
Tip: If the cheese is stiff, mash it against the side of the bowl with the back of the spoon.
4
Stuff the dates
- Scoop about 1 heaping teaspoon (5–6 g) of filling into each date pocket.
- Gently press the edges back together so the cheese is mostly enclosed, with a little peeking out being fine.
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Ready when: Each date is plump and holds its closed shape.
Tip: Don't overfill. Extra cheese melts out and burns on the foil.
5
Wrap with bacon
- Wrap each stuffed date snugly in a half-slice of bacon, stretching the bacon slightly as you go.
- Overlap the ends by about ½ inch (1 cm) and push a soaked toothpick through the overlap and into the date to pin it.
- Place seam-side down on the wire rack, spaced about 1 inch (2.5 cm) apart.
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Ready when: Each date is fully wrapped with the bacon ends pinned together.
Tip: Cold bacon is easier to stretch and wrap than warm, floppy bacon.
6
Bake first sideOven 400°F / 205°C
- Slide the pan into the oven (400°F / 200°C) and bake for 12 minutes, until the bacon has begun to shrink and the fat is sizzling.
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Ready when: Bacon looks pale gold at the edges and is sizzling.
7
Flip and finish bakingOven 400°F / 205°C
- Using tongs, carefully turn each date over onto its other side.
- Bake another 8–12 minutes until the bacon is deep golden brown and crisp when poked, and the dates are bubbling slightly.
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Ready when: Bacon is deep golden-brown, crisp, and no longer translucent or rubbery.
Tip: Ovens vary. Check at 8 minutes, as the honey and sugars in the dates can scorch quickly.
8
Rest and cool
- Remove the pan from the oven and let the dates rest on the rack for 5 minutes.
- The bacon crisps further and the molten filling cools enough that it won't burn mouths.
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Ready when: Bacon is firm when tapped and no longer greasy-looking.
Tip: Don't skip this rest. The filling is very hot straight from the oven.
9
Drizzle and serve
- Transfer the dates to a serving platter with tongs.
- Drizzle the remaining 1 tablespoon honey over the top and finish with a small pinch of flaky salt if you like.
- Leave the toothpicks in for easy picking up.
- Serve warm.
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Ready when: Dates are glossy with honey and arranged on the platter.
Tip: Warn guests about the toothpicks.

Good to know

Tips

Cut the bacon while it's cold. It's much easier to slice cleanly.
Placing the dates on a rack lets the fat drip away and the bacon crisp on all sides. If you only have a flat pan, flip them once more halfway through.
Arrange them seam-side down first so the bacon is held shut and doesn't unwrap while baking.
Taste the filling before stuffing. If your goat cheese is mild, add a small pinch of salt.

Make ahead

"Pit, stuff, and wrap the dates up to 24 hours ahead. Pin with toothpicks, cover tightly, and refrigerate on a plate. Bake straight from the fridge, adding 2–3 minutes to each side."

Storage & reheating

"Room temperature: up to 2 hours while serving. Fridge: keep leftovers in an airtight container for up to 3 days. Freezer: freeze baked dates on a tray, then transfer to a freezer bag for up to 2 months. Reheat from the fridge on a wire rack in a 375°F (190°C) oven for 6–8 minutes, or from frozen for 12–15 minutes, until hot and the bacon re-crisps."

Substitutions

soft goat cheese (chèvre) → Cream cheese or mascarpone. Milder and creamier; add a pinch of salt and a squeeze of lemon juice to bring back some tang.
regular-cut bacon → Prosciutto, cut into 24 strips. Wrap the same way and bake about 10–12 minutes total, turning once, until the edges are crisp.
honey → Maple syrup or hot honey. Maple adds a deeper flavor; hot honey adds gentle heat.
fresh thyme leaves → Fresh rosemary, very finely chopped (½ tsp). Rosemary is stronger, so use less.