My easy bacon wrapped dates are the perfect appetizer for any occasion. The combination of crispy bacon with the softness of the sweet dates filled with tangy goat cheese is unforgettable. I love how versatile this recipe is and how the flavors blend well with other appetizers or finger foods. Enjoy year-round with easy-to-find ingredients!
Each date is halved and then stuffed with creamy cheese before being wrapped in bacon. This is a fun appetizer to make in an assembly line with family or friends while sipping drinks. The stuffed dates bake in just 20 minutes, making this a simple recipe that delivers big on flavor. For more appetizer recipes, try my mini quiche recipe, bacon wrapped shrimp, or bruschetta recipe.
What You Need to Make This Recipe
Dates – whole Medjool dates are my preferred variety for this recipe because they are just the right size and are perfectly soft and plump. To save a step, you can use already pitted dates if you prefer. Dates may be stocked in the produce section or near the raisins in your local grocery store.
Goat Cheese – creamy goat cheese is used to fill each date. One 4-ounce log will fill about 20 dates. Use regular goat cheese or a flavor of choice such as herbed goat cheese. This recipe also works with blue cheese or gournay (Boursin).
Bacon – Regular, not thick-cut, bacon is wrapped about each date for a perfect combination of crisp and salty that balances the sweetness of the dates. Cut each piece of bacon in half before using.
How to Make Bacon Wrapped Dates
1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper. Slice the dates down one long side and remove the pits. Open the dates slightly like a book.
2. Fill each date with about 1/2 teaspoon of the goat cheese. Press the cut sides together to close completely.
3. Wrap each date with a half slice of bacon, overlapping the two ends.
4. Secure it with a toothpick by inserting the toothpick in the overlapping ends of the bacon and through the center of the date so that it sticks out on both sides. Place the wrapped dates in a single layer on the prepared baking sheet. Bake for 20 minutes or until the bacon is crisp, flipping halfway through. Transfer to a serving plate and sprinkle with pepper. Serve immediately.
Pro Tips For Making This Recipe
- Use regular bacon. Thick-cut bacon will not render and crisp making it chewy, so stick with regular-cut bacon for this recipe.
- Set the goat cheese out to soften ahead of time. The goat cheese will be easier to spoon into the dates if you set it out at room temperature for a few minutes before starting the recipe. The easiest way to fill the dates is to use two small spoons to transfer the softened cheese.
- Press the dates closed to seal in the cheese. After filling the dates with the goat cheese, press them closed to enclose the cheese so that it stays inside while baking and does not seep out onto the baking pan.
- Secure the bacon with toothpicks. To prevent the ends of the bacon from burning, use a toothpick to secure the bacon around the dates. This also helps the date hold in the cheese filling. As an added bonus, the toothpick makes serving these super easy!
- Cut bacon into thirds for a crispier result. If you prefer the bacon more crispy than chewy or if your dates are smaller, cut the bacon into thirds instead of cutting each piece in half.
- Flip the dates halfway through baking. Don’t forget to flip the dates over after about 10 minutes, or halfway through baking. This will help the bacon to cook and crisp evenly. If you notice one side of the baking sheet is cooking faster, rotate the sheet when you return it to the oven.
Frequently Asked Questions
This recipe is best when served immediately. After a few hours, the dates will cool and become firm and very chewy. You can assemble and refrigerate them for up to a day in advance, then bake just before serving. Keep the dates in an airtight container to preserve their freshness if you have extras you didn’t bake.
The flavors of the salty bacon and savory and sweet dates are the perfect pair, making this recipe ideal for a potluck or holiday get-together. For game day or holiday cocktail hours, serve this easy recipe alongside baked brie, spinach artichoke dip, or a cheese ball, and other easy-to-grab finger foods like ham and cheese sliders. For grazing at brunch, serve with mini quiche or breakfast casserole and a bloody mary.
Have fun experimenting with ways to make this recipe your own! Change up the cheese: goat cheese is always a hit with this recipe, but you can also fill the dates with blue cheese, cream cheese, or specialty varieties of flavored goat cheese like honey goat cheese or herbed goat cheese. Stuff a whole almond in each date for a dairy-free version. Try other seasonings: I love to finish these with a sprinkle of black pepper when they come out of the oven, but you can also sprinkle them with some flaky sea salt or experiment with other seasonings to vary the flavor. Try using chili powder, red pepper flakes, herbs, or your favorite seasoning blend in place of the pepper. You can also drizzle the hot dates with maple syrup or a little honey for added sweetness.
If you love this recipe try these out!
If you’ve tried this bacon wrapped dates recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Bacon Wrapped Dates
Equipment
- Toothpicks
Ingredients
- 20 Medjool dates (390g)
- 1 (4-ounce) log goat cheese (113g)
- 10 slices regular bacon halved crosswise (340g)
- Ground black pepper to taste
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Slice the dates down one long side and remove pits. Open the dates slightly (like a book) and fill each with about ½ teaspoon of goat cheese. Press the cut sides together to close completely.
- Wrap each date in a piece of bacon, overlapping the two ends. Secure it with a toothpick by inserting the toothpick in the overlapping ends of the bacon and through the center of the date so that it sticks out on both sides. Place the wrapped dates in a single layer on the prepared baking sheet.
- Bake for 20 minutes or until the bacon is crisp, flipping halfway through. Transfer to a serving plate and sprinkle with pepper. Serve immediately.
Notes
- Use regular bacon. Thick-cut bacon will not render and crisp making it chewy, so stick with regular-cut bacon for this recipe.
- Set the goat cheese out to soften ahead of time. The goat cheese will be easier to spoon into the dates if you set it out at room temperature for a few minutes before starting the recipe. The easiest way to fill the dates is to use two small spoons to transfer the softened cheese.
- Press the dates closed to seal in the cheese. After filling the dates with the goat cheese, press them closed to enclose the cheese so that it stays inside while baking and does not seep out onto the baking pan.
- Secure the bacon with toothpicks. To prevent the ends of the bacon from burning, use a toothpick to secure the bacon around the dates. This also helps the date hold in the cheese filling. As an added bonus, the toothpick makes serving these super easy!
- Cut bacon into thirds for a crispier result. If you prefer the bacon more crispy than chewy or if your dates are smaller, cut the bacon into thirds instead of cutting each piece in half.
- Flip the dates halfway through baking. Don’t forget to flip the dates over after about 10 minutes, or halfway through baking. This will help the bacon to cook and crisp evenly. If you notice one side of the baking sheet is cooking faster, rotate the sheet when you return it to the oven.
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