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Stuffed Dates

Stuffed dates with bacon-wrapped Medjool dates filled with creamy goat cheese and a whole roasted almond, baked until the bacon is crisp. Finished with a quick honey drizzle for a glossy, warm appetizer bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Stuffed dates
  • 24 Medjool dates pitted
  • 4 oz goat cheese
  • 24 whole roasted almonds
  • 12 bacon slices, halved crosswise
  • 1 tbsp honey
  • 0.25 tsp fresh thyme or flaky sea salt for garnish use either fresh thyme or flaky sea salt, to taste

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 400F and line a baking sheet with parchment as it heats for easy cleanup.
  2. Slit each Medjool date open along one side, then place it on the baking sheet and open it up.
  3. Fill each date with a small spoonful of goat cheese, followed by one whole roasted almond.
  4. Wrap each stuffed date with a half slice of bacon, placing the seam-side down on the baking sheet.
Bake and finish
  1. Bake at 400F for 15-18 minutes, turning once halfway through, until the bacon is crisp.
  2. Drizzle with honey right after baking, then garnish with fresh thyme or flaky sea salt and serve warm.

Notes

For clean slicing, keep the dates stuffed and wrapped right before baking so the bacon sticks to the fruit. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 350F oven until warmed through (don’t microwave for long). Freezing isn’t recommended because the dates and bacon texture change after thawing. For a dairy-light option, use a dairy-free cream cheese-style filling in place of goat cheese if it’s firm enough to hold in the date.