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Stuffed Dates

Stuffed dates are made by baking Medjool dates filled with creamy goat cheese and a whole roasted almond, wrapped in crisp bacon. The oven-baked bites get a glossy honey drizzle right before serving for a warm, savory-sweet finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Meditaminanean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Medjool dates and filling
  • 24 Medjool dates, pitted
  • 4 oz goat cheese Creamy filling for each date.
  • 24 whole roasted almonds Place one almond inside each date.
Bacon and honey glaze
  • 12 bacon Halved crosswise; wrap each date with a half slice.
  • 1 tbsp honey Drizzle after baking.
  • 0.25 Fresh thyme or flaky sea salt for garnish Use thyme or flaky sea salt to finish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400°F and line a baking sheet with parchment for easy release and cleanup.
  2. Slit each date open along one side and set aside, keeping the halves connected for filling.
Stuff and wrap
  1. Fill each date with a small spoonful of goat cheese and one whole roasted almond.
  2. Wrap each date in a half slice of bacon and place seam-side down on the baking sheet.
Bake and finish
  1. Bake for 15-18 minutes, turning once halfway through, until the bacon is crisp and browned at the edges.
  2. Drizzle with honey, then garnish with fresh thyme or flaky sea salt and serve warm.

Notes

For best crisp bacon, don’t overcrowd the pan and turn the dates once at about the halfway mark. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the bacon texture softens after thawing. For a dairy-light option, use a firm plant-based goat-style cheese substitute (texture may vary).