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Stuffed Dates

Stuffed dates with bacon-wrapped Medjool dates baked until crisp, then finished with a glossy honey drizzle. Each bite features creamy goat cheese and a whole roasted almond inside, with thyme or flaky salt on top.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Stuffed dates
  • 24 Medjool dates, pitted
  • 4 oz goat cheese
  • 24 whole roasted almonds
  • 12 bacon, halved crosswise
  • 1 tbsp honey
  • 1 Fresh thyme or flaky sea salt for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400F and line a baking sheet with parchment for easy release.
Stuff the dates
  1. Slit each date open along one side and keep it intact as you create a pocket for filling.
  2. Fill each date with a small spoonful of goat cheese and one whole roasted almond.
Wrap with bacon
  1. Wrap each stuffed date in a half slice of bacon, placing it seam-side down on the prepared baking sheet for secure hold.
Bake and finish
  1. Bake for 15-18 minutes at 400F, turning once, until the bacon is crisp.
  2. Drizzle with honey, garnish with thyme or flaky sea salt, and serve warm.

Notes

For the neatest filling, keep the goat cheese at room temperature so it scoops easily. Store leftovers in the refrigerator up to 3 days; rewarm in a 350F oven until bacon re-crisps. These are great as a low-carb snack—swap goat cheese for dairy-free cream cheese if you need a dairy-free option.