Bacon-Wrapped Dates Stuffed with Goat Cheese

These bacon wrapped dates with goat cheese are a simple, crowd-pleasing appetizer that comes together with just three ingredients and in under an hour. Sweet, savory, and irresistibly bite-sized, they’re perfect for parties, holiday gatherings, or a special snack.

Best Appetizer Ever

If you like the contrast of sweet and salty, these bacon wrapped dates stuffed with goat cheese are likely to become a new favorite. The tender, caramel-like Medjool dates pair beautifully with tangy goat cheese, and the bacon crisps to add smoky, savory crunch. They’re elegant enough for entertaining but easy enough to make any time.

Why Medjool Dates?

Medjool dates are the preferred choice for this recipe because they are large, naturally sweet, and have a soft, tender texture that makes them easy to stuff and wrap. If you can’t find Medjool dates, choose any pitted, soft dates that are plump and whole.

1. Naturally sweet and rich in flavor
2. Plump and soft, ideal for stuffing
3. Often available in bulk, which is convenient when making a crowd-sized batch

Ingredients for Bacon Wrapped Dates

This recipe is straightforward and relies on high-quality ingredients to shine. You’ll need:

• Medjool dates: 18 dates, pitted but kept whole. If dates are slightly firm, soak them in warm water for 30 minutes to soften, then pat dry before stuffing.
• Goat cheese: About 4 oz. of plain soft goat cheese. Its tangy creaminess complements the sweetness of the dates. For variation, try a honey or herbed goat cheese.
• Bacon: 9 slices of thin bacon, cut in half to yield 18 pieces (one piece per stuffed date). Maple or applewood bacon work especially well for added flavor.
• Optional seasoning: Freshly ground black pepper to taste when par-baking the bacon.

Simple Instructions

1. Par-bake the bacon

Preheat the oven to 400ºF (200ºC). Line a baking sheet with foil for easy cleanup and place a metal wire rack on top. Arrange the halved bacon slices on the rack and sprinkle lightly with freshly ground black pepper if desired. Par-bake the bacon for about 10 minutes so it begins to render fat and soften but is still pliable for wrapping.

2. Stuff the dates

While the bacon is in the oven, spoon about ½ to 1 teaspoon of goat cheese into the cavity of each pitted date. The amount depends on the date size — aim for a generous, but not overflowing, filling.

3. Wrap the dates with bacon

Remove the bacon from the oven and let it rest for 3–5 minutes so it’s cool enough to handle. Place a stuffed date at the end of a bacon half and wrap it carefully. Secure each bundle with a toothpick and place the wrapped dates back on the wire rack, spaced slightly apart.

4. Finish baking

Bake the bacon-wrapped dates for another 10–15 minutes, or until the bacon is browned to your liking and fully cooked. Oven times vary depending on bacon thickness — thinner bacon will crisp faster.

5. Let rest & enjoy

Remove from the oven and let the dates rest for about 10 minutes before serving. This helps the goat cheese set slightly and makes them easier to pick up. Serve warm on a platter with toothpicks.

Why Par-Bake the Bacon First?

Dates and bacon cook differently. Par-baking the bacon softens and renders some fat so the slices can wrap without breaking while still finishing crispy when baked again. This prevents overcooked, hard dates or undercooked, floppy bacon.

Our #1 Tip

Use a metal baking rack over a lined baking sheet. Elevating the dates allows bacon fat to drip away, helping the bacon crisp evenly. Lining the sheet with foil makes cleanup much easier.

Make-Ahead Bacon Wrapped Dates

You can prepare these ahead by completing all steps through wrapping and securing with toothpicks. Store the wrapped dates in an airtight container in the refrigerator for up to 2 days. When ready to serve, bake at 400ºF for 10–15 minutes until the bacon is cooked through.

Storage

Let leftovers cool completely, then store in an airtight container in the refrigerator for 1–2 days. Reheat gently in the oven at 350ºF until warmed through to preserve bacon crispness.

Ingredients (serves about 18)

• 9 slices thin bacon, cut in half (18 pieces total)
• ½ teaspoon ground black pepper (optional)
• 18 Medjool dates, pitted but kept whole
• 4 oz plain goat cheese

Quick Instructions

1. Preheat oven to 400ºF. Line a baking sheet with foil and set a wire rack on top.
2. Arrange bacon halves on the rack, season with pepper, and par-bake for 10 minutes.
3. Stuff each date with ½–1 tsp goat cheese.
4. Let bacon rest briefly, then wrap each stuffed date with a bacon piece and secure with a toothpick.
5. Bake for an additional 10–15 minutes until bacon is browned and cooked.
6. Rest 10 minutes before serving.

Tips & Notes

• If you prefer crispier bacon, par-bake slightly longer, but avoid cooking until fully crisp before wrapping.
• For a flavorful twist, mix 1 teaspoon za’atar or a small amount of honey into the goat cheese before stuffing.
• This recipe scales easily — increase quantities for larger gatherings.

Nutrition (approx. per piece)

Calories: 75 kcal; Carbohydrates: 16 g; Protein: 2 g; Fat: 1 g; Fiber: 1 g; Sugar: 14 g. Nutrition is an approximation and will vary based on ingredient brands and portion sizes.

Love this recipe? Try serving warm with toothpicks and enjoy the irresistible combo of sweet dates, tangy goat cheese, and smoky bacon.