If a party has a plate of bacon wrapped stuffed dates, you can find me with a glass of wine in hand, hovering over them. Especially if there stuffed with goat cheese.
Sweet and savory and goat cheesy, my favorite! I’ve made a similar stuffed date, using gorgonzola and wrapping them prosciutto – which are equally yummy – but I recently had these over the holidays and wanted to make these for me, for us…for the Super Bowl.
These little bites of deliciousness are simple to prepare, can be made in advance and baked right before serving. Pitted Medjool dates are stuffed with creamy goat cheese, wrapped in bacon and speared with a toothpick. These bake until the bacon cooks and shrink-wraps itself around the dates. And If these weren’t perfect one-bite appetizers already, I also like to drizzle my bacon wrapped dates with both a little honey and balsamic glaze.
If there’s a way I can maximize that whole salty sweet thing, I will.
To Make These Bacon Wrapped Stuffed Dates You Will Need:
- 20 medjool dates (pitted or non-pitted)
- one 4 ounce log of goat cheese
- 10 slices of bacon
- cut in half so you have 20 half-slices
Preheat your oven to 350℉ (or 180℃).
If your dates still have the pits in them, no worries! You make a slit lengthwise and gently open and the you just easily remove the pit. If your dates still have the stem tops ( I really have no idea what else to call it) remove that as well.
Then stuff each date with a little goat cheese.
My dates ranged in sizes, so it’ hard to say exactly how much you should stuff each date with — it’s somewhere around 1/2 to 3/4 teaspoon. Using a small spoon helps get the goat cheese into the dates easily.
Wrap each of the dates in 1 half-slice of bacon and secure it with a toothpick right through the middle. I’m using thick-cut bacon, because it’s what I had on hand. But if using thin, regular sliced bacon, the baking times may be less.
Place the dates onto a wire rack that sets into a rimmed metal baking sheet that I lined with foil, and then baked at 350° for 25 to 30 minutes. Baking the bacon wrapped dates on the wrack helps the air circulate and alleviates the need to turn the dates.
I do however rotate the pan halfway through to ensure even crisping!
Plate, drizzle and devour.
Bacon Wrapped Stuffed Dates with Goat Cheese
- olive oil spray
- 24 medjool dates, pitted
- 4 ounce goat cheese log
- 12 slices thick-cut bacon, cut in half to get 24 half-slices (see notes)
- 24 toothpicks
- 2 tablespoons honey, for serving (optional)
- 2 tablespoons balsamic glaze, for serving (optional)
- Preheat your oven to 350℉ (or 180℃).
- Set an oven-safe wire rack inside a rimmed, metal baking sheet that is lined with aluminum foil (for easy clean up!) and lightly spray with olive oil.
- Slice the dates lengthwise to open them up a little. Remove the pit (if you have pitted dates) and fill with 1/2 to 3/4 teaspoon of goat cheese.
- Close the dates around the goat cheese and wrap each date with 1/2 a slice of bacon. Secure the bacon to the date with a toothpick and place them onto the wire rack.
- Slide the pan into your preheated oven and bake for 25 to 30 minutes. Rotating the pan halfway through to ensure even crisping.
- Serve on a platter as is or drizzled with honey and balsamic glaze.
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