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Stuffed Dates

Stuffed dates with bacon and goat cheese are oven-baked until the bacon turns crisp and the filling stays creamy. The sweet-medjool dates pair with a honey drizzle and roasted almond crunch for a Mediterranean bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Stuffed dates
  • 24 Medjool dates, pitted pitted
  • 4 oz goat cheese softened if needed for easier filling
  • 24 whole roasted almonds use one per date
  • 12 bacon 12 slices, halved crosswise to wrap one date each
  • 1 tbsp honey for drizzling after baking
  • 1 fresh thyme or flaky sea salt garnish

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 400F and line a sheet pan with parchment.
  2. Slit each date open along one side, then fill each with a small spoonful of goat cheese and one roasted almond.
  3. Wrap each date with a half slice of bacon and place it seam-side down on the prepared sheet pan.
Bake and finish
  1. Bake at 400F for 15-18 minutes, turning once halfway through, until the bacon is crisp and browned.
  2. Drizzle the warm dates with honey, garnish with fresh thyme or flaky sea salt, and serve warm.

Notes

For the cleanest filling, slit the dates just enough to open them without cutting all the way through. Store leftovers covered in the refrigerator for up to 3 days and rewarm in a 350F oven for 5-8 minutes to re-crisp the bacon; freezing is not recommended. For a dairy-light swap, use a firm plant-based cheese style that melts similarly, then keep the bake timing the same.