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Stuffed Dates

Stuffed dates with creamy goat cheese, whole roasted almonds, and bacon baked until crisp, then finished with a honey drizzle. Each Medjool date is slit, filled, wrapped, and oven-baked for a hot, glossy appetizer.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Meditocraterranean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 400F, then line a baking sheet with parchment for easy release and cleanup.
  2. Slit each date open along one side, then fill with a small spoonful of goat cheese and one almond.
  3. Wrap each date with a half slice of bacon, then place seam-side down on the baking sheet.
  4. Bake for 15-18 minutes, turning once, until the bacon is crisp.
  5. Drizzle with honey, then garnish with thyme or flaky salt and serve warm.

Notes

For cleaner filling, use a small spoon or piping-style pressure to portion the goat cheese into each date before wrapping with bacon. Store covered in the refrigerator up to 3 days; rewarm at 350F for 5-8 minutes to re-crisp the bacon. Freeze up to 1 month, then reheat from frozen at 350F for 10-15 minutes. For a dairy-light option, substitute crumbled feta for the goat cheese, keeping the almond and bacon the same.