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Stuffed Dates

Stuffed dates are Mediterranean-style appetizers with pitted Medjool dates filled with creamy goat cheese and a whole roasted almond, then wrapped in bacon and baked until crisp. Finished with a honey drizzle and thyme or flaky salt for a glossy, savory-sweet bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Medit能
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and fill
  1. Preheat the oven to 400F and line a baking sheet with parchment for easy cleanup and even browning.
  2. Slit each date open along one side, then fill with a small spoonful of goat cheese and one whole roasted almond.
  3. Wrap each stuffed date in a half slice of bacon and place seam-side down on the baking sheet so the filling stays inside while baking.
Bake and glaze
  1. Bake at 400F for 15-18 minutes, turning once, until the bacon is crisp and browned at the edges.
  2. Drizzle with honey, garnish with fresh thyme or flaky sea salt, and serve warm while the bacon is still crisp.

Notes

For clean, tidy stuffing, keep the goat cheese slightly chilled so it scoops without smearing. Store leftovers in the refrigerator up to 3 days and rewarm in a 350F oven for 3-5 minutes to re-crisp the bacon; freezing is not recommended because the dates soften after thawing. For a simpler vegetarian swap, use thicker roasted mushrooms or grilled halloumi pieces instead of bacon and bake until browned, then drizzle with honey.