Bacon-Wrapped Dates Stuffed with Goat Cheese (Easy Sweet and Salty Holiday Appetizer)

Why you’ll love it

• Only 3 main ingredients: dates, goat cheese and bacon, plus an easy maple drizzle.
• Sweet, salty and smoky: the perfect bite with a glass of wine, cider or a holiday cocktail.
• Party-friendly: assemble them a day ahead and bake right before guests arrive.

Quick facts

Ingredients

For the bacon-wrapped dates

• 24 large Medjool dates (about 1 lb / 450 g)
• 4 oz (115 g) soft goat cheese, at room temperature
• 1/2 tsp fresh thyme leaves, chopped, or 1/4 tsp dried thyme
• 12 slices regular-cut bacon (about 12 oz / 340 g), cut in half crosswise
• 24 wooden toothpicks

For the maple drizzle

• 2 tbsp (30 ml) pure maple syrup or honey
• 1 pinch cayenne pepper (about 1/8 tsp), or to taste
• Flaky sea salt and fresh thyme leaves, for garnish (optional)

Step-by-step method

1. Preheat and prepare the pan. Place a rack in the center of the oven and preheat to 400°F (200°C). Line a rimmed baking sheet with foil and set an oven-safe wire rack on top; this lets the bacon fat drip away so the bacon crisps on all sides.

2. Pit the dates. With a small knife, make a lengthwise slit down one side of each date, without cutting all the way through, and remove the pit.

3. Mix the filling. In a small bowl, stir the goat cheese with the thyme until smooth.

4. Stuff the dates. Fill each date with about 1 teaspoon of the goat cheese, using a small spoon or a zip-top bag with one corner snipped off. Press the date closed around the filling.

5. Wrap in bacon. Wrap a half slice of bacon snugly around the middle of each date, overlapping the ends slightly, and secure it with a toothpick through the center. Arrange the dates seam side down on the rack, 1 inch (2.5 cm) apart.

6. Bake. Bake 10 minutes, then carefully turn the dates over with tongs. Bake 8 to 12 minutes more, until the bacon is browned and crisp.

7. Make the drizzle. While the dates bake, stir the maple syrup and cayenne together in a small bowl.

8. Finish and serve. Let the dates cool 5 minutes on the rack; the filling is very hot right out of the oven. Transfer them to a platter or wooden board, brush or drizzle them lightly with the maple mixture and sprinkle with flaky salt and thyme, if using. Serve warm or at room temperature.

How to know it is done

The bacon-wrapped dates are done when the bacon is deep golden brown and crisp all over, with no pale or soft fatty spots, and has shrunk tightly around the dates. You may see a little goat cheese bubbling at the ends. If the bacon is browned on top but still soft underneath, turn the dates again and bake 2 to 3 minutes more. Thicker bacon needs a few extra minutes.

Tips for the best result

• Use regular-cut bacon, not thick-cut; it wraps more easily and gets crisp before the dates overcook.
• Choose soft, plump Medjool dates; they are larger, juicier and easier to stuff than smaller dry dates.
• Bake the dates on a rack so the fat drips away and the bacon crisps on the bottom too.
• Do not overfill the dates, or the cheese will leak out while they bake.
• Let them rest 5 minutes before serving; the sugary dates and cheese are extremely hot at first.

Variations and substitutions

• Blue cheese: replace the goat cheese with crumbled blue cheese or Gorgonzola for a bolder flavor.
• Almond-stuffed: tuck a roasted almond into each date along with a smaller spoonful of cheese for extra crunch.
• Cream cheese: use softened cream cheese mixed with a little orange zest for a milder, kid-friendly filling.
• Spicy: add a thin slice of pickled jalapeño to each date before wrapping.
• Prosciutto: wrap the dates in half slices of prosciutto and bake 10 to 12 minutes, until crisp.
• Air fryer: cook in a single layer at 375°F (190°C) for 8 to 10 minutes, turning once, until the bacon is crisp.

Make ahead

Stuff and wrap the dates up to 24 hours ahead. Arrange them on the rack and baking sheet, cover tightly with plastic wrap and refrigerate. When ready, uncover and bake straight from the refrigerator, adding 2 to 3 minutes to the baking time. You can also freeze the assembled, unbaked dates on a tray until firm, then pack them in a freezer bag for up to 1 month; bake from frozen at 400°F (200°C) for 25 to 28 minutes, turning once.

Storage and reheating

Store leftover bacon-wrapped dates in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet in a 375°F (190°C) oven for 6 to 8 minutes, or in an air fryer at 350°F (175°C) for 3 to 4 minutes, until the bacon is crisp again. The microwave works in a pinch, but the bacon will be soft.