Goat Cheese Stuffed Bacon Wrapped Dates

If I could bring only one appetizer to every holiday party, it would be these bacon wrapped dates. Soft, caramel-sweet Medjool dates get stuffed with tangy goat cheese and a toasted almond, wrapped in smoky bacon and baked until crisp. They take five ingredients, disappear in minutes and somehow taste like something from a fancy restaurant.

In this post I cover why the sweet and salty combination works so well, the ingredients, the step-by-step method, how to pick the best dates and bacon, fun filling ideas, tips, what to serve alongside them, common mistakes and how to make them ahead. The printable recipe card with exact measurements and estimated nutrition is at the bottom of the post.

Why These Bacon Wrapped Dates Work

Few bites pack this much flavor into something so small. Each part plays a specific role, and together they hit every note: sweet, salty, smoky, creamy and crunchy.

• Medjool dates. Big, soft and naturally sweet with a toffee-like flavor that turns jammy in the oven.
• Goat cheese. Its tangy, creamy filling balances the sweetness and keeps each bite from feeling one-note.
• A toasted almond. A single almond tucked inside adds crunch and a nutty contrast.
• Half slices of regular bacon. Thin bacon wraps snugly and crisps all the way through in the same time it takes the dates to warm.
• A finishing drizzle. A light brush of maple syrup and a pinch of cayenne give the bacon a glossy, sweet heat.

They are also wonderfully practical for hosting. You can assemble them a day ahead, bake them right before guests arrive and serve them warm or at room temperature.

Ingredients You Will Need

This stuffed dates appetizer uses just a handful of ingredients, so quality matters. Here is what to buy.

• Medjool dates: Twenty-four large dates, pitted. Buy them whole and pit them yourself for the plumpest results.
• Goat cheese: Four ounces (115 g) of plain soft goat cheese, slightly softened so it pipes or spoons easily.
• Almonds: Twenty-four whole roasted almonds, salted or unsalted. Marcona almonds are a lovely upgrade.
• Bacon: Twelve slices of regular-cut bacon, cut in half crosswise. Avoid thick-cut, which stays chewy before the dates overcook.
• Maple syrup: One tablespoon of pure maple syrup for brushing.
• Cayenne and thyme: A tiny pinch of cayenne for warmth and fresh thyme leaves for garnish.

You will also want sturdy wooden toothpicks to hold each date closed and a wire rack to set over your sheet pan so the bacon crisps on all sides.

How to Make Bacon Wrapped Dates

Heat your oven to 400°F (200°C) and line a rimmed baking sheet with foil. Set an oven-safe wire rack on top so the fat drips away and the bacon gets crispy instead of greasy.

1. Pit the dates. Cut a slit down one long side of each date and pull out the pit, leaving the date in one piece.
2. Stuff them. Pipe or spoon about 1 teaspoon of goat cheese into each date and press an almond into the cheese. Squeeze the date gently closed.
3. Wrap in bacon. Wrap a half slice of bacon snugly around the middle of each date, overlapping the ends, and secure it with a toothpick through the center.
4. Arrange on the rack. Place the dates seam side down on the rack, leaving a little space between each one.
5. Bake. Bake for 10 minutes, flip each date with tongs and bake for another 8 to 12 minutes, until the bacon is browned and crisp.
6. Glaze. Brush the bacon lightly with maple syrup, dust with a tiny pinch of cayenne and return to the oven for 2 minutes.
7. Rest and serve. Let the dates cool for 5 minutes so the filling sets, then sprinkle with thyme and serve warm.

Baking times vary with bacon thickness and how cold the dates were going in. Trust your eyes: the bacon should look deep golden and crisp, not pale or floppy, before the dates come out.

Choosing the Best Dates and Bacon

Because there are so few ingredients, the type of date and bacon you choose makes a real difference in the final bite.

• Medjool vs. Deglet Noor. Medjool dates are larger, softer and easier to stuff. Smaller Deglet Noor dates work, but you will need about 36 of them and quarter slices of bacon.
• Look for plump, glossy dates. They should feel soft and slightly sticky, not dry or crystallized with sugar spots.
• Pick regular-cut bacon. Thin bacon crisps fully in about 20 minutes and wraps tightly without slipping.
• Smoked flavors. Hickory or applewood smoked bacon both pair beautifully with the sweet dates.
• Turkey bacon. It works for a lighter version, but it does not crisp as much, so bake a few minutes longer and watch closely.

If you can only find pre-pitted dates, they are fine. Just check each one for stray pit fragments and press the torn ones back together around the filling.

Stuffed Dates Appetizer Filling Ideas

Goat cheese and almond is my classic combination, but the filling is easy to change for different tastes or what you have in the fridge.

• Blue cheese and walnut: Bold, funky blue cheese with a toasted walnut piece is a steakhouse favorite.
• Manchego and Marcona almond: A Spanish-inspired version with a small stick of nutty manchego cheese.
• Cream cheese and jalapeño: A sliver of jalapeño with cream cheese adds a little kick.
• Parmesan and rosemary: A thin shard of parmesan and a few rosemary needles for a savory, herby bite.
• Chorizo: A small piece of dry-cured chorizo tucked inside adds smoky paprika flavor.
• Cheese-free: Skip the cheese and stuff with almonds only for a dairy-free option.

Mixing two or three fillings on one platter is a fun way to keep guests coming back for one more.

Tips for the Best Bacon Wrapped Dates

• Do not overfill. Too much cheese bubbles out and burns on the pan.
• Wrap the bacon snugly. A slight stretch helps it cling as it cooks and shrinks.
• Use a rack. Elevated dates crisp evenly on all sides without sitting in grease.
• Soak the toothpicks if broiling. If you finish under the broiler, soaked picks will not scorch.
• Glaze at the end. Maple syrup added too early can burn before the bacon is crisp.

For a full holiday spread, serve these with my mini beef wellington bites, a make-ahead cranberry pecan holiday cheese ball and warm sausage stuffed mushrooms. You will find many more ideas in my collection of crowd-pleasing appetizer recipes.

What to Serve With Bacon Wrapped Dates

These rich little bites shine brightest next to something fresh and something creamy. A few easy pairings:

• A cheese and fruit board: Grapes, sliced pears and a wedge of brie balance the salty bacon.
• Crisp vegetables: Cucumber rounds, endive leaves and snap peas add freshness.
• Warm dips: A creamy dip with crackers rounds out the table.
• Sparkling drinks: Bubbly cider or sparkling water with citrus cuts right through the richness.

Plan on about two or three dates per guest when they are one of several appetizers, and four or five when they are the star of a small gathering.

Common Mistakes and How to Fix Them

Here are the issues that come up most often with bacon wrapped dates and how to solve them.

Make Ahead, Storage and Reheating

Assemble the dates up to 24 hours ahead, cover them tightly and refrigerate on the baking sheet. Bake straight from the fridge, adding 2 to 3 minutes to the cooking time. Always cook bacon until crisp, and do not leave the baked dates out for more than 2 hours. The USDA has helpful guidance on handling and cooking bacon safely.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat on a rack at 375°F (190°C) for 6 to 8 minutes, or in an air fryer at 350°F (175°C) for 3 to 4 minutes, until hot and crisp again. Avoid the microwave, which makes the bacon soft.

To freeze, wrap the assembled, unbaked dates on a tray, freeze until solid, then transfer to a freezer bag for up to 1 month. Bake from frozen at 400°F (200°C), adding about 5 minutes.

Holiday Party Prep Timeline

Bacon wrapped dates are perfect for a busy holiday because almost all of the work happens before guests arrive. Here is the simple schedule I follow when they are on the menu.

If your oven is busy with a roast or casserole, bake the dates in two batches in an air fryer, or bake them early and rewarm them for a few minutes just before serving.

Frequently Asked Questions

Ready to cook? Here is the full printable bacon wrapped dates recipe with exact measurements and estimated nutrition.

Goat Cheese Stuffed Bacon Wrapped Dates

Medjool dates stuffed with goat cheese and almonds, wrapped in bacon and baked until crisp with a light maple glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Servings: 24 dates

Course: Appetizer

Cuisine: American

Calories: 110

Ingredients Method Notes

Ingredients

  

• 24 Medjool dates pitted
• 4 ounces soft goat cheese slightly softened (115 g)
• 24 whole roasted almonds
• 12 slices regular-cut bacon cut in half crosswise
• 1 tablespoon pure maple syrup
• 1 pinch cayenne pepper optional
• 1 teaspoon fresh thyme leaves for garnish

Method

 

1. Heat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top.
2. Slit each date lengthwise and remove the pit.
3. Fill each date with about 1 teaspoon of goat cheese and press in an almond. Gently squeeze closed.
4. Wrap a half slice of bacon around each date and secure with a toothpick. Arrange seam side down on the rack.
5. Bake for 10 minutes, flip and bake 8 to 12 minutes more, until the bacon is browned and crisp.
6. Brush the bacon with maple syrup, sprinkle with a pinch of cayenne and bake for 2 minutes more.
7. Cool for 5 minutes, sprinkle with thyme and serve warm.

Notes

Make ahead: Assemble up to 24 hours ahead and refrigerate. Add 2 to 3 minutes to the baking time.

Bacon: Use regular-cut bacon. Thick-cut needs 5 minutes of par-baking first.

Nutrition is an estimate per stuffed date.

I hope these sweet and salty bites become a holiday tradition at your house too. If you make them, please leave a comment and a star rating below and tell me which filling you tried. Happy hosting, friends!