At the edge of the baking sheet, the bacon starts to turn glossy and bronze before the dates are ready to come out. That’s the moment I watch for: the bacon needs a little more time to crisp, while the dates soften and the goat cheese warms inside. These bacon-wrapped dates with goat cheese have just three ingredients, but the small details make the difference between a neat bite and a date that splits open on the rack.
I use large pitted Medjool dates because they’re soft enough to open gently and roomy enough for a little cheese. Softened goat cheese is easier to tuck inside without tearing the fruit, and pressing each date closed gives the bacon a tidy package to wrap around. Once baked, the dates are sweet and tender, the filling is creamy, and the bacon brings a salty, crisp edge. Set out two per person for six simple appetizer servings.
Kitchen Note
Let the goat cheese soften before you start filling. It should be easy to press into the dates, not cold and crumbly; that makes it much easier to keep each opening neat.
Save these bacon-wrapped dates with goat cheese for an appetizer that pairs crisp bacon with a warm, creamy center.
Why Keeping the Date Whole Makes These Easier to Wrap
It’s tempting to cut dates all the way in half to get at the pit or make room for filling, but a gently opened date works better here. The two sides still meet after you add the goat cheese, so the fruit holds its shape while you wrap it. Think of the date as a little pocket, not a flat base for a topping.
Medjool dates are especially useful because they’re large and pliable. Their sweetness also balances the salty bacon and tangy cheese, so each bite tastes complete without another ingredient. If a date tears while you open it, don’t force it shut around a large mound of cheese; use a lighter touch and close it as best you can before wrapping.
Keeping the dates intact also makes the appetizer easier to pick up. The bacon encircles the filling, and the toothpick holds the wrap in place as it bakes. That gives you a compact bite rather than a cheese-topped date that needs to be eaten with a fork.
Why Medjool Dates, Soft Goat Cheese, and Regular-Cut Bacon Matter
- Medjool dates — Their large size gives you room to add the filling and still close the fruit around it. Choose dates that feel soft and supple, not hard or dried out. If Medjool dates aren’t available, another large, soft pitted date is the closest stand-in; smaller, firmer dates are harder to fill neatly and won’t give you the same generous bite.
- Goat cheese — Its tang cuts through the dates’ sweetness, and its creamy texture softens as the dates bake. A soft log is easy to portion once it’s softened. Pre-crumbled cheese is less cohesive and tends to be awkward to press into a narrow opening, so it’s not my first choice here. For a dairy-free version, leaving the cheese out works better than trying to squeeze in a firm substitute.
- Regular-cut bacon — It wraps around the dates without adding too much bulk and has time to brown during the short bake. You don’t need an expensive specialty bacon; look for slices that are fairly even in thickness. Thick-cut bacon takes longer to crisp, so the dates may soften too much before the bacon reaches the texture you want.
How to Fill, Wrap, and Bake Without Losing the Cheese
Set Up the Rack Before You Fill the Dates
Heat the oven to 400°F and line a rimmed baking sheet with foil. Set a wire rack on the sheet before you begin assembling, so the wrapped dates can go straight onto it. The rack lets hot air reach the bacon while the foil catches drips underneath. Having the pan ready also keeps the filling from sitting around while you search for a toothpick or clear a place to set the tray.
Fill Each Date and Secure the Bacon
Gently open each pitted date and add about 1 teaspoon of softened goat cheese. Press the date closed, then wrap it with half a slice of regular-cut bacon. Secure the bacon with a toothpick and place the date seam-side down on the rack. Leave a little breathing room between the pieces so you can see whether the bacon is browning evenly.
Bake Until the Bacon Is Crisp, Then Rest
Bake for 20 to 25 minutes, watching for browned, crisp bacon rather than relying only on the clock. The bacon’s thickness and the oven can affect how quickly it colors, so use the visual cue as your guide within that range. Once the bacon is crisp, take the dates out and let them rest for 5 minutes before serving. The filling will be hot when they first come out, and the short rest makes the bites easier to handle.
Simple Ways to Adapt These Stuffed Dates
Dairy-Free Bacon-Wrapped Dates
Leave out the goat cheese, then wrap and bake the dates with the bacon as usual. You’ll get a simpler sweet-and-salty bite without the creamy center; the dates still soften as they bake.
Vegetarian Goat-Cheese Dates
For a vegetarian bite, fill and close the dates with goat cheese but leave off the bacon and toothpick. Serve them as stuffed dates without baking. They’ll be softer and less savory than the bacon-wrapped version, with the tangy cheese and sweet fruit taking center stage.
Storage and Reheating
- Refrigerator: Store leftovers in a covered container for 3 to 4 days. The bacon will soften in the fridge.
- Freezer: Freeze the baked dates in a single layer, then transfer them to an airtight container for up to 2 months. The dates may be softer after thawing, and the bacon won’t be quite as crisp.
- Reheating: Warm them on a rack in a 400°F oven until heated through. Skip the microwave if you want to bring back some crispness to the bacon.
Questions That Come Up When Making These Dates
Bacon-Wrapped Dates with Goat Cheese
Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- Line a rimmed baking sheet with foil and set a wire rack on the sheet.
- Gently open each date.
- Fill each date with about 1 teaspoon goat cheese, then press it closed.
- Wrap each date with a half slice of bacon.
- Secure each date with a toothpick and place it seam-side down on the rack.
- Bake for 20 to 25 minutes, until the bacon is browned and crisp.
- Let the dates rest for 5 minutes before serving.
