Maple-Glazed Bacon-Wrapped Dates with Goat Cheese

Why You’ll Love This Recipe

• Sweet, salty, creamy, and smoky in one bite—crowd-pleasing flavor contrast.
• Only a handful of ingredients, big party payoff.
• Make ahead and bake to order—ideal for entertaining.
• Lacquered maple finish adds a gorgeous glossy look and subtle sweetness.

Grocery List

• Produce: Medjool dates (24), lemon, fresh thyme
• Dairy: Goat cheese (6 oz)
• Pantry: Thin-cut bacon (12 slices), pure maple syrup, flaky sea salt, black pepper, toothpicks, aluminum foil or parchment

Full Ingredients

Goat Cheese Filling

• 6 oz goat cheese, softened
• 1 tsp finely grated lemon zest
• 1 tsp finely chopped fresh thyme (or 1/4 tsp dried thyme)
• 1/4 tsp freshly ground black pepper
• Pinch of fine salt (optional, taste first)

Dates and Bacon

• 24 Medjool dates, pitted (about 1 lb)
• 12 thin-cut bacon slices, halved crosswise (24 pieces)
• 24 toothpicks

Glaze and Finish

• 2 tbsp pure maple syrup, divided
• Flaky sea salt, to finish

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Preheat the oven to 400°F (200°C) with a rack in the center. Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. The rack allows hot air to circulate, helping the bacon render and crisp evenly without sitting in its own fat.

Step 2: Make the tangy goat cheese filling

In a small bowl, stir together the goat cheese, lemon zest, thyme, and black pepper until smooth and spreadable. Taste and add a tiny pinch of salt if your goat cheese is very mild. If the mixture feels stiff, let it sit at room temperature for 5 minutes to soften.

Step 3: Fill the dates neatly

If your dates are not already pitted, make a lengthwise slit on one side and remove the pit. Open each date slightly and spoon in 1 to 1 1/2 teaspoons of the goat cheese, closing the date around the filling. Keep the filling level with the cut edge so it does not ooze excessively during baking.

Step 4: Wrap in bacon and secure

Wrap each stuffed date with a half slice of thin-cut bacon, slightly overlapping the ends. Secure the overlap with a toothpick and place the date seam-side down on the prepared rack. Space them out so air can circulate.

Step 5: Roast, flip, and lacquer

Roast for 10 minutes, then carefully flip each date with tongs. Continue roasting for 6 to 8 minutes until the bacon is mostly rendered and browned. Brush the tops with 1 tablespoon of maple syrup and roast 2 to 3 minutes more, just until the bacon looks shiny and lacquered. If you prefer extra crisp edges, broil for 30 to 60 seconds at the very end—watch closely.

Step 6: Finish and serve

Transfer the dates to a serving platter and rest for 3 minutes so the bacon sets. Drizzle with the remaining 1 tablespoon of maple syrup and sprinkle lightly with flaky sea salt. Serve warm, with extra thyme leaves scattered over the top if you like.

Pro Tips

• Use thin-cut bacon so it crisps quickly without overcooking the dates or melting out the cheese.
• A wire rack is key for even crisping; if you do not have one, flip twice during roasting and drain on paper towels before finishing.
• For tidy filling, pipe the goat cheese with a small zip-top bag snipped at one corner.
• If using thick-cut bacon, par-cook it for 3 to 4 minutes first to render some fat, then wrap the dates and proceed.
• Finish with flaky salt after baking—salt added before roasting can make the bacon taste overly salty.

Variations

• Blue Cheese Twist: Swap goat cheese for blue cheese for a sharper, bolder bite. Keep the maple drizzle for balance.
• Almond Crunch: Add one toasted almond inside each date before the goat cheese for texture.
• Spicy Honey: Replace maple with hot honey or add a pinch of Aleppo pepper to the goat cheese for gentle heat.

Storage & Make-Ahead

Assemble up to 24 hours ahead: wrap and refrigerate on a lined sheet, tightly covered. Bake straight from the fridge, adding 2 to 3 extra minutes. Leftovers keep 3 days in an airtight container in the refrigerator; reheat at 350°F (175°C) for 8 to 10 minutes. To freeze unbaked, arrange assembled dates on a sheet until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen at 400°F (200°C) for 20 to 24 minutes, brushing with maple near the end.

Nutrition (per serving)

Approximate for 3 pieces: 370–410 calories; 16–18 g fat; 12–15 g protein; 48–54 g carbohydrates; 4–6 g fiber; 26–32 g sugars; 520–650 mg sodium. Values will vary with bacon thickness and date size.