Bacon Wrapped Goat Cheese Stuffed Dates
Medjool dates pitted and filled with creamy goat cheese, wrapped in bacon, then roasted until crispy. A sweet and savory appetizer with optional honey and balsamic glaze drizzle. Impressive enough for entertaining, simple enough for weeknight snacking.
Ingredients
- olive oil spray
- 24 medjool dates, pitted
- 4 ounce goat cheese, from a log
- 12 thick-cut bacon slices, cut in half to yield 24 half-slices
- 24 toothpicks
- 2 tablespoon honey(optional)
- 2 tablespoon balsamic glaze(optional)
Instructions
- 1
Preheat oven to 350°F (350°F).
- 2
Set an oven-safe wire rack inside a rimmed metal baking sheet lined with aluminum foil and lightly spray with olive oil.
- 3
Slice dates lengthwise and remove pits if needed.
- 4
Fill each date with 1/2 to 3/4 teaspoon goat cheese.
- 5
Close dates around filling and wrap each with half a bacon slice.
- 6
Secure bacon with a toothpick and place on wire rack.
- 7
Bake for 25 to 30 minutes, rotating pan halfway through for even crisping.
- 8
Serve on a platter plain or drizzled with honey and balsamic glaze.
Tips
Line baking sheet with aluminum foil for easy cleanup.
Rotate pan halfway through baking to ensure even bacon crisping.
Use pitted dates to save preparation time.
Good to Know
Cover and refrigerate up to 3 days. Reheat in 325°F oven for 5 minutes to recrisp bacon.
Assemble dates and wrap with bacon up to 8 hours ahead. Refrigerate on baking sheet until ready to bake.
Serve warm on a platter as an appetizer. Drizzle with honey and balsamic glaze just before serving for best presentation.
Common Mistakes
Do not skip rotating the pan halfway through to avoid uneven bacon crisping on one side.
Do not overstuff dates with cheese to avoid filling leaking out during baking.
Do not use thin-cut bacon to avoid it not crisping properly in the given time.