Go Back

Stuffed Dates

Stuffed dates with creamy goat cheese, a whole roasted almond, and bacon baked until crisp. Finished with a quick honey drizzle for a sticky-sweet, savory bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

Medjool dates
  • 24 Medjool dates, pitted
Cheese and nuts
  • 4 oz goat cheese
  • 24 whole roasted almonds
Bacon and glaze
  • 12 bacon, halved crosswise
  • 1 tbsp honey
Garnish
  • 1 fresh thyme or flaky sea salt for garnish

Equipment

  • 1 sheet pan

Method
 

Prep the tray and stuff the dates
  1. Preheat the oven to 400F and line a sheet pan with parchment for easy release and cleanup.
  2. Slit each Medjool date open along one side.
  3. Fill each date with a small spoonful of goat cheese and one whole roasted almond.
  4. Wrap each stuffed date with a half slice of bacon and place seam-side down on the lined sheet pan.
Bake and finish
  1. Bake at 400F for 15-18 minutes, turning once halfway through, until the bacon is crisp and glossy.
  2. Drizzle the hot stuffed dates with honey, then garnish with fresh thyme or flaky sea salt and serve warm.

Notes

For neater filling, keep the goat cheese soft at room temperature for 10 minutes before spooning. Refrigerate leftovers in a covered container up to 3 days; rewarm in a 350F oven until bacon is re-crisp. Freeze only if necessary, but texture may soften. Dietary swap: replace goat cheese with a dairy-free cream cheese style spread for a dairy-free version while keeping the same stuffing method.