Craving a delicious Bacon Wrapped Dates with Goat Cheese? You've come to the right spot! From Savory Snacks favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.
Why You’ll Love This Bacon Wrapped Dates with Goat Cheese
- Flavor explosion: Sweet, salty, and tangy notes create a perfect bite.
- Easy prep: Just three main ingredients and minimal hands-on time.
- Make-ahead friendly: Assemble ahead and bake when guests arrive.
- Versatile serving: Great alone or drizzled with honey or balsamic glaze.
Ingredients & Tools
- 20 Medjool dates
- 4 oz (115 g) plain goat cheese, softened
- 10 slices thin-cut bacon, cut in half crosswise
- 2 tablespoons honey (optional, for drizzling)
- 1 teaspoon fresh thyme leaves (optional, for garnish)
- A pinch of flaky sea salt (optional)
Notes: Don’t use thick-cut bacon—it won’t crisp properly. Medjool dates are ideal for their size and caramel flavor.
Tools: A sharp paring knife, a small baking sheet, parchment paper, and toothpicks.
Nutrition (per serving)
| Calories: | 85 kcal |
| Protein: | 3 g |
| Fat: | 4 g |
| Carbs: | 11 g |
| Fiber: | 1 g |
Serves: 6-8 (as an appetizer) | Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pitting the dates is easier than it looks. Just make a small slit down one side with a paring knife and pop the pit out. If a date tears a little, don’t worry—the bacon will hold it all together.
- Let your goat cheese come to room temperature. This is a small but crucial step. Soft cheese is so much easier to pipe or spoon into the dates, and it results in a much creamier, more luxurious texture once baked.
- Why thin-cut bacon is non-negotiable. Thick-cut bacon takes too long to crisp up, which can lead to overcooked or even burnt dates. Thin-cut bacon gets beautifully crispy while the date just becomes warm and soft.
- Don’t skip the toothpicks! They are essential for securing the bacon so it doesn’t unravel in the oven. Soaking them in water for 10 minutes beforehand can prevent the tips from burning.
How to Make Bacon Wrapped Dates with Goat Cheese
Step 1: First, get organized. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This little step makes cleanup an absolute breeze. Now, take your Medjool dates and, using a small, sharp paring knife, make a lengthwise slit along one side. Gently pry them open and remove the pit. You’ll notice they look like little canoes ready to be filled.
Step 2: It’s filling time! If your goat cheese is nice and soft, you can spoon it directly into each date. For a neater look, you can spoon the cheese into a small plastic bag, snip off a corner, and pipe it in. You don’t need to overstuff them—just a generous teaspoon or so per date. The goal is a creamy pocket that won’t ooze out too much during baking.
Step 3: Now for the bacon. Take one of your half-slices of bacon and wrap it snugly around a stuffed date. The trick is to start at one end and spiral it around, making sure the ends of the bacon meet on the bottom of the date. Then, secure the whole package with a toothpick, pushing it through the spot where the bacon ends meet. This keeps everything tight and tidy.
Step 4: Arrange all your wrapped dates on the prepared baking sheet, making sure they aren’t touching. This allows the hot air to circulate and gives you that all-over crispiness we’re after. You’ll see the bacon fat will start to render and bubble around them, which is exactly what you want.
Step 5: Bake for 20-25 minutes. You’re looking for the bacon to be fully cooked, crispy, and a beautiful golden-brown color. About halfway through, I like to flip each date over. This ensures even cooking and crispness on all sides. Keep an eye on them during the last 5 minutes—oven temperatures can vary!
Step 6: Once they’re out of the oven, let them rest on the pan for just a minute or two. They will be dangerously hot inside! This is the perfect time to add any final flourishes. A light drizzle of honey adds a gorgeous sheen and an extra layer of sweetness, while a sprinkle of flaky sea salt and fresh thyme can elevate them to a whole new level.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze unbaked, assembled dates on a tray, then transfer to a bag for up to 1 month. Bake from frozen, adding extra time.
- Reviving: Reheat in a 350°F oven or toaster oven until warm and crispy.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery, bitter greens and bright acidity cut through the richness of the dates beautifully, cleansing the palate between bites.
- Spicy marinated olives and almonds — These provide a savory, briny counterpoint and a different texture, making your appetizer spread feel more complete and thoughtfully curated.
- Creamy tomato soup shooters — For a more composed offering, a small cup of smooth, cool soup alongside the warm, crispy dates is an unexpectedly delightful pairing.
Drinks
- A dry Spanish Cava or Prosecco — The bubbles and acidity are fantastic at cutting through the fat of the bacon and the richness of the cheese, making each bite taste fresh and new.
- A crisp, citrusy Sauvignon Blanc — The grapefruit and herbal notes in the wine mirror some of the flavors in the dish and provide a refreshing contrast.
- A classic Old Fashioned cocktail — The sweetness of the bourbon and the bitterness of the angostura bitters create a complex, sophisticated match for the salty-sweet appetizer.
Something Sweet
- Dark chocolate espresso truffles — After the salty-sweet main event, a bite of intense, bitter-dark chocolate is the perfect, elegant way to finish.
- Lemon sorbet with fresh berries — This is incredibly light and refreshing, washing away any lingering richness and leaving everyone feeling perfectly satisfied.
- Mini almond cakes — Their dense, nutty flavor is a subtle and not-too-sweet ending that complements the Mediterranean vibe of the dates.
Top Mistakes to Avoid
- Using thick-cut bacon. I’ve messed this up before too, thinking it would be extra meaty and delicious. The result? Chewy, undercooked bacon and dates that are on the verge of burning. Stick with thin-cut for the perfect crisp-to-tender ratio.
- Overstuffing the dates with cheese. It’s tempting to load them up, but too much cheese will melt and bubble out during baking, creating a mess on your pan and leaving the date itself less creamy.
- Not securing the bacon properly. If you don’t use a toothpick or if the bacon ends aren’t tucked underneath, the bacon will shrink and unravel in the oven, leaving you with a sad, open-faced date.
- Crowding the baking sheet.
Bacon Wrapped Dates With Goat Cheese
Learn how to make easy Bacon Wrapped Dates with Goat Cheese. This 3-ingredient appetizer is a guaranteed crowd-pleaser for any gathering. Get the simple recipe here!
Ingredients
For the dates
-
20 Medjool dates
-
4 oz plain goat cheese (softened)
-
10 slices thin-cut bacon (cut in half crosswise)
-
2 tablespoons honey
-
1 teaspoon fresh thyme leaves
-
1 pinch flaky sea salt
Instructions
-
First, get organized. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This little step makes cleanup an absolute breeze. Now, take your Medjool dates and, using a small, sharp paring knife, make a lengthwise slit along one side. Gently pry them open and remove the pit. You’ll notice they look like little canoes ready to be filled.01
-
It’s filling time! If your goat cheese is nice and soft, you can spoon it directly into each date. For a neater look, you can spoon the cheese into a small plastic bag, snip off a corner, and pipe it in. You don’t need to overstuff them—just a generous teaspoon or so per date. The goal is a creamy pocket that won’t ooze out too much during baking.02
-
Now for the bacon. Take one of your half-slices of bacon and wrap it snugly around a stuffed date. The trick is to start at one end and spiral it around, making sure the ends of the bacon meet on the bottom of the date. Then, secure the whole package with a toothpick, pushing it through the spot where the bacon ends meet. This keeps everything tight and tidy.03
-
Arrange all your wrapped dates on the prepared baking sheet, making sure they aren’t touching. This allows the hot air to circulate and gives you that all-over crispiness we’re after. You’ll see the bacon fat will start to render and bubble around them, which is exactly what you want.04
-
Bake for 20-25 minutes. You’re looking for the bacon to be fully cooked, crispy, and a beautiful golden-brown color. About halfway through, I like to flip each date over. This ensures even cooking and crispness on all sides. Keep an eye on them during the last 5 minutes—oven temperatures can vary!05
-
Once they’re out of the oven, let them rest on the pan for just a minute or two. They will be dangerously hot inside! This is the perfect time to add any final flourishes. A light drizzle of honey adds a gorgeous sheen and an extra layer of sweetness, while a sprinkle of flaky sea salt and fresh thyme can elevate them to a whole new level.06
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