Bacon Wrapped Stuffed Dates with Goat Cheese

Simple and scrumptious, 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.

Course Appetizers & Snacks

Cuisine American

Keyword appetizer, bacon, balsamic glaze, dates, goat cheese, honey

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 161

Author Laurie McNamara

Equipment

Nordic Ware Prism Half Sheet with Cooling Rack Set

Ingredients

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)

US Customary - Metric

Instructions

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.

Notes

If using regular or thin-sliced bacon, baking times may be less.

Nutrition