Bacon-Wrapped Dates Stuffed with Goat Cheese

Name: Bacon-Wrapped Dates With Goat Cheese and Honey
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 24 stuffed dates; 12 servings of 2 dates each
Cuisine: International
Ingredients: 24 large Medjool dates: About 18 ounces (510 g) after pitting; choose soft, plump dates that are large enough to fill.; 4 ounces (113 g) plain goat cheese: Softened until easy to beat, but not warm or melted.; 1 tablespoon (15 ml) heavy cream: Helps the goat cheese whip into a smooth, pipeable filling.; 24 whole unsalted almonds: About 1 ounce (28 g), toasted as directed below.; 12 slices regular-cut bacon: About 12 ounces (340 g), each cut in half crosswise to make 24 pieces. Avoid thick-cut bacon, which takes longer to crisp.; 2 teaspoons (14 g) honey: For a light drizzle after roasting.; 1/4 teaspoon freshly cracked black pepper: For finishing.; 1/2 teaspoon neutral oil: For lightly greasing the rack; cooking spray may be substituted.

Imperial November 8, 2026November 8, 2026

Quick Recipe Version (TL;DR)

Yield: 24 stuffed dates; 12 servings of 2 dates each
Prep Time: 25 minutes
Cook Time: 30 minutes, including toasting the almonds
Total Time: 1 hour, including 5 minutes of cooling

Quick Ingredients

24 large Medjool dates, about 18 ounces (510 g) after pitting
4 ounces (113 g) plain goat cheese, softened
1 tablespoon (15 ml) heavy cream
24 whole unsalted almonds, about 1 ounce (28 g)
12 slices regular-cut bacon, about 12 ounces (340 g), halved crosswise
2 teaspoons (14 g) honey
1/4 teaspoon freshly cracked black pepper

Do This

1. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a lightly greased, oven-safe wire rack on top.
2. Toast the almonds in a dry skillet over medium-low heat for 5 minutes, stirring frequently. Cool for 5 minutes.
3. Beat the goat cheese and cream for 1 minute. Slit and pit the dates, then fill each with about 1 teaspoon of cheese and 1 toasted almond.
4. Wrap each date with half a bacon slice and secure the overlapping ends with a wooden toothpick.
5. Arrange on the rack and roast for 25 minutes, turning after 15 minutes, until the bacon is browned and crisp.
6. Rest for 5 minutes, remove the toothpicks, and finish with the honey and black pepper. Serve warm.

Why You’ll Love This Recipe

A little of everything: Sticky dates, tangy whipped goat cheese, crunchy toasted almonds, and smoky bacon make every bite feel special.
Perfect for Christmas gatherings: These warm, glossy bites look festive on a platter without needing elaborate decorations.
Easy to prepare ahead: Stuff and wrap the dates the day before, then roast just before your guests arrive.
A short ingredient list: A small drizzle of honey and freshly cracked pepper bring the whole appetizer together.

Grocery List

Produce: 24 large Medjool dates, often stocked near the fresh produce or dried fruit.
Dairy: 4 ounces plain goat cheese and 1 tablespoon heavy cream.
Meat: 12 slices regular-cut smoky bacon.
Pantry: 24 whole unsalted almonds, honey, freshly cracked black pepper, and a little neutral oil or cooking spray for the rack.
Kitchen supplies: 24 plain wooden toothpicks, aluminum foil, a rimmed baking sheet, and an oven-safe wire rack.

Full Ingredients

For the Stuffed Dates

24 large Medjool dates: About 18 ounces (510 g) after pitting; choose soft, plump dates that are large enough to fill.
4 ounces (113 g) plain goat cheese: Softened until easy to beat, but not warm or melted.
1 tablespoon (15 ml) heavy cream: Helps the goat cheese whip into a smooth, pipeable filling.
24 whole unsalted almonds: About 1 ounce (28 g), toasted as directed below.

For Wrapping and Finishing

12 slices regular-cut bacon: About 12 ounces (340 g), each cut in half crosswise to make 24 pieces. Avoid thick-cut bacon, which takes longer to crisp.
2 teaspoons (14 g) honey: For a light drizzle after roasting.
1/4 teaspoon freshly cracked black pepper: For finishing.
1/2 teaspoon neutral oil: For lightly greasing the rack; cooking spray may be substituted.

Bacon-Wrapped Dates Stuffed with Goat Cheese – Closeup

Step-by-Step Instructions

Step 1: Prepare the oven and toast the almonds

Heat the oven to 400°F (200°C) with a rack in the middle position. Line a large rimmed baking sheet with aluminum foil to catch the bacon drippings. Place an oven-safe wire rack over the foil and lightly grease it with the neutral oil.

Put the almonds in a dry skillet over medium-low heat. Toast for 5 minutes, stirring frequently, until fragrant and slightly darker. Transfer them to a plate and let cool for 5 minutes. Do not leave them in the hot skillet, where they can continue cooking and scorch.

Step 2: Whip the goat cheese

Place the softened goat cheese and heavy cream in a small mixing bowl. Beat with a handheld mixer on medium speed for 1 minute, scraping down the bowl halfway through, until smooth and fluffy. Transfer the filling to a small piping bag or a zip-top bag with a 1/2-inch opening snipped from one corner. A small spoon works well, too.

The filling should be creamy but firm enough to stay inside the dates. Avoid adding extra cream, which can make it more likely to leak during roasting.

Step 3: Pit and fill the dates

Using a small, sharp knife, cut a lengthwise slit along one side of each date without cutting all the way through. Open gently and remove the pit. Check even packaged pitted dates for any remaining pit fragments.

Pipe or spoon about 1 teaspoon of whipped goat cheese into each date, dividing the filling evenly among all 24. Press 1 cooled toasted almond into the center of each portion of cheese. Gently bring the sides of the date together; they do not need to close completely.

Step 4: Wrap with bacon

Wrap one half-slice of bacon around each stuffed date, positioning the bacon over the filled opening. Let the ends overlap slightly rather than wrapping multiple thick layers around the date. Secure the overlapping ends with a plain wooden toothpick.

Arrange the dates on the prepared rack with the bacon seams facing down. Leave at least 1 inch between them so hot air can circulate and the bacon can crisp rather than steam.

Step 5: Roast until the bacon is crisp

Roast for 25 minutes, carefully turning the dates with tongs after 15 minutes so the bacon browns evenly. The dates should look glossy and slightly puffed, and the bacon should be browned and crisp around the edges, without soft, undercooked bands.

Bacon thickness and oven performance vary. If needed, continue roasting in 3-minute increments until the bacon is fully cooked. A little cheese peeking out is normal, and the foil underneath will catch any drips.

Step 6: Rest and add the finishing touches

Let the dates rest on the rack for 5 minutes. This gives the hot filling time to settle and keeps the first bite from being uncomfortably hot.

Carefully remove and discard the toothpicks, then transfer the dates to a serving platter. Drizzle the 2 teaspoons honey in fine threads over the entire batch and sprinkle evenly with the 1/4 teaspoon black pepper. The honey should lightly gloss the bacon, not form a heavy coating.

Step 7: Serve warm

Serve while the bacon is crisp and the goat cheese is warm and creamy. For an inviting Christmas appetizer platter, arrange the dates in a single layer on a simple ivory or wooden serving dish. Plan on 2 dates per person as part of a larger appetizer spread.

If you prefer to leave the toothpicks in for serving, clearly tell guests they are present.

Pro Tips

Choose soft Medjool dates: Their generous size and tender texture make them easier to stuff than smaller, firmer varieties.
Use regular-cut bacon: Thick-cut strips can remain chewy at the overlap while the dates become overly dark.
Keep the filling modest: About 1 teaspoon per date leaves room for the almond and helps prevent excessive leaking.
Give each date breathing room: A rack and a little space help render the bacon fat and encourage crisp edges.
Add honey only after roasting: The dates already contain plenty of sugar; honey added too early can scorch.

Variations

Maple finish: Replace the honey with 2 teaspoons pure maple syrup, drizzled on after roasting.
Blue cheese blend: Replace 2 ounces of the goat cheese with 2 ounces mild blue cheese and whip with the remaining goat cheese and cream.
Nut-free version: Omit the almonds and keep the remaining ingredients unchanged. Check ingredient labels for cross-contact if preparing these for someone with an allergy.

Storage & Make-Ahead

Make ahead: Stuff, wrap, and secure the dates up to 24 hours before baking. Place in a covered container and refrigerate at 40°F (4°C) or below, keeping them separate from ready-to-eat foods because the bacon is raw. Transfer to the prepared rack just before roasting. When baking directly from the refrigerator, allow approximately 5 additional minutes and check that the bacon is fully cooked and crisp.

Store leftovers: Refrigerate cooked dates in an airtight container within 2 hours of serving and enjoy within 3 days. The bacon will soften slightly in storage.

Reheat: Place on a rack over a baking sheet and heat at 350°F (175°C) for 10 minutes, then check the center. Continue in 2-minute increments until heated to 165°F (74°C). Add any fresh honey drizzle after reheating. Avoid microwaving if you want to preserve the bacon’s crisp texture.

Nutrition (per serving)

Estimated for 2 stuffed dates, including the honey finish. Values vary with date size, bacon brand, and the amount of rendered fat discarded.