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Stuffed Dates

Stuffed dates with creamy goat cheese, a whole roasted almond, and bacon baked until crisp, then finished with a honey drizzle. The warm, gooey filling and salty-sweet glaze make them an easy Mediterranean appetizer-style snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Medjool dates
  • 24 Medjool dates, pitted
Filling
  • 4 oz goat cheese
  • 24 whole roasted almonds
Bacon wrap
  • 12 bacon Halved crosswise slices.
Glaze and garnish
  • 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 400°F and line a baking sheet with parchment for easy release.
Fill and wrap
  1. Slit each pitted Medjool date open along one side, then fill with a small spoonful of goat cheese and one roasted almond.
  2. Wrap each stuffed date with a half slice of bacon, then place seam-side down on the baking sheet.
Bake and finish
  1. Bake at 400°F for 15-18 minutes, turning once halfway through, until the bacon is crisp and the dates are warmed through.
  2. Drizzle with honey, garnish with thyme or flaky salt, and serve warm.

Notes

For neater shaping, warm the goat cheese for 10-15 seconds so it spreads easily; use a dry parchment-lined sheet so the bacon crisps. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until hot (about 5-8 minutes). Freeze baked dates for up to 2 months and reheat straight from frozen. For a nut-free option, replace the almonds with an extra small spoon of goat cheese or omit the almond filling.