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Stuffed Dates

Stuffed dates with creamy goat cheese, a whole roasted almond, and bacon baked until crisp, finished with a quick honey drizzle. Mediterranean-style snack bites that are glossy, warm, and easy to serve straight from the oven.
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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: 170
Ingredients Equipment Method Notes

Ingredients
  

Stuffed dates
  • 24 Medjool dates Pitted.
  • 4 oz goat cheese Creamy, for filling.
  • 24 whole roasted almonds Use one per date.
  • 12 bacon Halved crosswise; 1/2 slice per date.
  • 1 tbsp honey For drizzling after baking.
  • 0.25 fresh thyme Optional garnish.
  • 0.25 flaky sea salt Optional garnish, to finish.

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 400°F. Line a baking sheet with parchment.
  2. Slit each date open along one side. Fill with a small spoonful of goat cheese and one almond.
  3. Wrap each date in a half slice of bacon, then place seam-side down on the baking sheet. Arrange in a single layer for even crisping.
Bake and finish
  1. Bake at 400°F for 15-18 minutes, turning once halfway through. Continue until bacon is crisp and the dates are hot throughout.
  2. Drizzle with honey right after baking. Garnish with fresh thyme or flaky sea salt, then serve warm.

Notes

For the cleanest stuffing, slit the dates just enough to open them and keep the filling from spilling out. Refrigerate leftovers in a covered container up to 3 days; rewarm in a 325°F oven until hot and the bacon re-crispens. Freeze is not recommended because the bacon texture changes. For a dairy-light option, use a plant-based goat-style cheese (choose one that firms up when baked).