Go Back

Stuffed Dates

Stuffed dates with creamy goat cheese, a roasted almond center, and bacon that turns crisp in the oven. Finished with a honey drizzle and a thyme or flaky salt garnish for sweet-salty, warm bites.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Medjool dates and filling
  • 24 Medjool dates, pitted
  • 4 oz goat cheese
  • 24 whole roasted almonds
Bacon and honey finish
  • 12 bacon slices, halved crosswise
  • 1 tbsp honey
  • 1 Fresh thyme or flaky sea salt for garnish use to taste

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400F and line a baking sheet with parchment for easy cleanup.
  2. Slit each Medjool date open along one side, then fill each date with a small spoonful of goat cheese and one whole roasted almond.
Wrap and bake
  1. Wrap each stuffed date in a half slice of bacon and place seam-side down on the baking sheet.
  2. Bake at 400F for 15-18 minutes, turning once during baking, until the bacon is crisp.
Finish and serve
  1. Drizzle the hot dates with honey right after baking.
  2. Garnish with fresh thyme or flaky sea salt and serve warm.

Notes

To make filling easier, use a small spoon and keep the goat cheese at room temperature for about 10 minutes before stuffing. Store leftovers in the fridge up to 3 days and rewarm in a 350F oven until hot; freeze is not recommended because the bacon texture softens after thawing. For a dairy-light option, swap goat cheese for a reduced-fat goat cheese or a plant-based cheese blend that melts similarly.