Goat Cheese Stuffed Dates Wrapped in Crispy Bacon
The bacon starts to sizzle before the dates have even begun to darken, and that’s when I know these goat cheese stuffed dates wrapped in crispy bacon are on their…
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The bacon starts to sizzle before the dates have even begun to darken, and that’s when I know these goat cheese stuffed dates wrapped in crispy bacon are on their way. The sweet Medjool centers soften in the oven while the bacon browns around them, giving each bite a crisp edge and a creamy middle.
I like the balance here: the dates are rich and sweet, the goat cheese brings a little tang, and the bacon keeps each bite savory. Nothing needs a complicated seasoning or sauce; the contrast between those three ingredients is what makes the appetizer work.
This batch makes 24 dates for 8 servings, so there’s enough for a small gathering without turning the kitchen into an all-day project. Serve them after a short rest, when the bacon is crisp and the goat cheese has settled into the dates.
Kitchen Note
About a teaspoon of softened goat cheese gives each date a creamy center without crowding the opening. If the slit can close around the filling, wrapping the bacon is much neater.
Save these goat cheese stuffed dates wrapped in crispy bacon for an appetizer that pairs a sweet Medjool center with tangy filling and a crisp bacon edge.
Why the Wire Rack Keeps the Bacon Crisp Instead of Greasy
Bacon gives off fat as it cooks, and these dates have sticky edges that can cling to the pan. Setting a wire rack inside a rimmed baking sheet gives the rendered fat somewhere to drain instead of letting the bacon sit in it. Air can also move around the underside of each date, which helps the bacon brown more evenly.
That setup matters because the dates are small and the filling is soft. If the bacon sits directly against a flat pan, the side touching the pan is more likely to stay soft while the exposed side browns. A rimmed sheet catches the drippings, and the rack keeps the wrapped dates lifted above them. It’s a simple piece of equipment doing two jobs: keeping the bottoms from getting greasy and letting the bacon crisp around the whole bite.
Set the rack inside the baking sheet before the dates go into the oven. The pan collects the drippings, while the dates stay elevated through baking and their short rest.
Why Medjool Dates, Soft Goat Cheese, and Regular-Cut Bacon Matter
- Medjool dates — Their plump size leaves enough room for a lengthwise slit and a cheese center. Choose dates that feel soft and supple rather than hard or dried out; smaller varieties won’t hold the same amount of filling, and their size can make the bacon wrap awkward.
- Goat cheese — Its tang cuts through the dates’ sweetness, and softening it makes it easier to tuck into the opening. Plain goat cheese is the right fit here; a sharper or heavily seasoned cheese would change the balance. I wouldn’t swap in a firmer cheese because it won’t make the same creamy center.
- Regular-cut bacon — It wraps neatly around a date and has time to brown and crisp during the bake. Thick-cut bacon is a poor match for this timing; the outside can remain chewy while the dates continue to cook.
- Wooden toothpicks — They hold the bacon in place while the dates bake and turn. Use one to secure each wrapped date so the bacon stays snug around the filling.
How to Fill, Wrap, and Bake the Dates Without Losing the Cheese
Set Up the Rack
Heat the oven to 400°F and set a wire rack inside a rimmed baking sheet. Check that the rack sits securely and doesn’t wobble when you place a date on it. Having the pan and rack ready before you start wrapping keeps the assembly moving. The rimmed sheet will catch the drippings as the bacon cooks.
Open and Fill the Dates
Cut a lengthwise slit in each pitted date and gently open it. Add the softened goat cheese, keeping the cut edges close enough to meet around the filling. Don’t tear the date all the way through; it needs to stay in one piece so it can hold the cheese. If the filling is difficult to tuck in, let the cheese soften a little more before continuing.
Wrap and Secure Each Date
Cut each bacon slice in half crosswise, then wrap one piece around each stuffed date. Secure the bacon with a wooden toothpick so the ends don’t loosen during baking. Set the dates seam-side down on the rack. Keep the bacon wrapped snugly, but don’t squeeze hard enough to push the filling out.
Bake Until the Bacon Is Crisp
Bake for 20–25 minutes, turning the dates halfway through. Look for browned, crisp bacon rather than relying on color alone on just one side. If the bacon is still pale or soft, it needs more time within the stated range. Rest the dates on the rack for 5 minutes before serving.
How to Scale These Dates for a Small Plate or a Party
Make a Half Batch for a Smaller Gathering
Use 12 Medjool dates, 2 ounces goat cheese, 6 slices regular-cut bacon, and 12 toothpicks. Keep the same filling and wrapping method, and bake at 400°F, turning halfway through, until the bacon is browned and crisp. The smaller batch gives you 12 appetizer bites without leaving a plateful of leftovers.
Double the Batch for a Bigger Crowd
For 48 dates, double the dates, goat cheese, bacon, and toothpicks. Bake in batches rather than crowding the rack, keeping each batch in a single layer so air can move around the bacon. The flavor and method stay the same; you’ll just need to give each batch its own turn in the oven.
Make the Bites More Date-Forward
Use a slightly smaller spoonful of goat cheese in each date for a sweeter bite with less tangy filling. The bacon wrap and oven method stay the same, but more of the date’s flavor comes through in each mouthful.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours and eat them within 3–4 days. The bacon softens as it sits.
- Freezer: I don’t recommend freezing these; the dates soften after thawing, and the goat cheese filling can lose its smooth texture.
- Reheating: Reheat on a wire rack in the oven until hot throughout and the bacon crisps again. The microwave warms them quickly but leaves the bacon soft.
Questions That Come Up Before These Bacon-Wrapped Dates Go in the Oven
Goat Cheese Stuffed Dates Wrapped in Crispy Bacon
Ingredients
Equipment
Method
- Heat the oven to 400°F.
- Set a wire rack inside a rimmed baking sheet.
- Cut a lengthwise slit in each of the 24 pitted Medjool dates and open them.
- Fill each date with about 1 teaspoon softened goat cheese.
- Cut each of the 12 regular-cut bacon slices in half crosswise.
- Wrap one piece of bacon around each stuffed date.
- Secure each bacon-wrapped date with a wooden toothpick.
- Arrange the dates seam-side down on the rack.
- Bake for 20–25 minutes, turning them halfway through, until the bacon is browned and crisp.
- Rest the dates on the rack for 5 minutes before serving.
