Bacon-Wrapped Dates with Goat Cheese
The bacon should be browned and crisp when the dates come out, but the goat cheese inside will still be soft enough to ooze if you bite in too soon.…
Tip: save now, cook later.The bacon should be browned and crisp when the dates come out, but the goat cheese inside will still be soft enough to ooze if you bite in too soon. I give these bacon-wrapped dates with goat cheese a few minutes to settle before serving; that short pause makes them much easier to pick up without losing the filling.
Medjool dates are large and tender, so they open into a pocket for the cheese instead of crumbling while you fill them. The goat cheese brings a tangy edge to the dates’ deep sweetness, and regular-cut bacon wraps snugly around each one without taking over the bite.
Each date gets a half slice of bacon, then bakes until the outside is crisp and the center stays soft. You get a sweet, savory bite with a creamy middle and just enough bacon around it.
Kitchen Note
Give the dates the full five-minute rest on the baking sheet. The goat cheese is hot when they come out, and those few minutes help it settle back into the dates before you move them.
Save these bacon-wrapped dates with goat cheese for an appetizer that pairs crisp bacon with a soft, tangy center.
A Date Should Open Like a Hinge, Not a Split
Dates can look sturdy, but once you cut all the way through one, it stops acting like a pocket. The goat cheese has nowhere to sit, and the two halves are harder to keep together under the bacon. Instead, open each date along the slit left by pitting and leave the bottom edge connected. Think of it as making a small hinged opening, not slicing the fruit in half.
That intact base does two useful jobs: it holds the filling in place while you wrap, and it gives the date enough structure to stay closed in the oven. Keep the opening just wide enough to tuck in the cheese. If you press the sides gently together afterward, the bacon can hold the date snugly without squeezing the filling out. It’s a small handling detail, but it keeps the finished bite neat and lets the sweet date and tangy cheese stay in the same mouthful.
The Ingredient Choices That Keep the Filling Inside and the Bacon Crisp
- Medjool dates — Their size and soft, pliable flesh make them easier to open and fill than smaller, firmer dates. Choose dates that feel tender rather than dried out; if one is especially hard, it’s more likely to tear while you open it. The natural slit from pitting is the easiest place to start.
- Soft goat cheese — A soft log is easy to portion into the narrow date pockets, and its tang balances the fruit’s sweetness. A plain cream cheese can replace it for a milder, less tangy filling; use the same small spoonful per date so the opening can still close around it. There’s no need for a specialty brand here, but choose a cheese soft enough to scoop without crumbling.
- Regular-cut bacon — It bends around the dates and has time to brown during the two-stage bake. Thick-cut bacon is less flexible and may need longer to crisp, which can leave the dates softer than you want. A standard grocery-store pack works well; separate the slices before cutting them crosswise so each piece wraps smoothly.
From Pitted Slit to Crisp Bacon: The Order Matters
Get the Oven and Pan Ready
Heat the oven to 400°F and line a rimmed baking sheet with foil. The foil catches rendered bacon fat and makes cleanup easier. Use a rimmed sheet so it can contain any drips as the bacon cooks.
Fill the Dates Without Cutting Through
Carefully open each date along the slit where it was pitted, keeping the bottom attached. Fill each opening with about 1 teaspoon of goat cheese. The date should still hold its shape around the filling; if it’s pulled completely apart, it’s harder to wrap neatly.
Wrap with the Seam Facing Down
Cut the bacon slices in half crosswise and wrap one half around each filled date. Set every date seam-side down on the foil-lined baking sheet. That position helps the bacon stay wrapped as it begins to cook.
Turn Once, Then Let the Bacon Crisp
Bake for 10 to 12 minutes, then turn the dates and bake for another 10 to 13 minutes. Look for browned, crisp bacon all the way around rather than relying only on the clock; ovens and bacon brands can vary. Once they’re out, leave them on the baking sheet for 5 minutes before serving.
Three Changes That Keep the Sweet-Salty Balance
Use a Blue Cheese Filling
Swap the goat cheese for soft blue cheese if you want a sharper, saltier center. Its stronger flavor stands up to the sweet dates, so keep the filling tucked inside rather than adding extra. The result is punchier and less mellow than the original.
Tuck in a Toasted Pecan
Add a small piece of toasted pecan alongside the goat cheese before wrapping. It brings a dry crunch that contrasts with the soft date and creamy filling. Keep the piece small enough that the date can close around it without forcing the bacon wrap open.
Make a Vegetarian Version with Plant-Based Bacon
Use flexible, oven-safe plant-based bacon strips in place of pork bacon, trimming them to fit around the dates. Plant-based strips vary in how they brown and crisp, so follow the package’s oven directions instead of relying on the original bacon timing. The outside will be less rich, while the date and goat cheese keep the same sweet-tangy center.
Storage and Reheating
- Refrigerator: Store leftovers in a covered container for 3 to 4 days. The bacon softens in the fridge, and the dates become chewier.
- Freezer: Freeze cooked dates in an airtight container for up to 2 months for best quality. Thaw them overnight in the refrigerator; the filling may be a little softer after freezing.
- Reheating: Reheat on a baking sheet in a 350°F oven until hot throughout and crisp again; leftovers should reach 165°F. The microwave warms them quickly but leaves the bacon soft.
Questions That Come Up Before the Dates Go in the Oven
Bacon-Wrapped Dates with Goat Cheese
Ingredients
Equipment
Method
- Heat the oven to 400°F.
- Line a rimmed baking sheet with foil.
- Carefully open each date along the slit where it was pitted, without cutting all the way through.
- Fill each date with about 1 teaspoon goat cheese.
- Wrap each date with a half slice of bacon and place it seam-side down on the baking sheet.
- Bake for 10 to 12 minutes.
- Turn the dates.
- Bake for another 10 to 13 minutes, until the bacon is browned and crisp.
- Let the dates rest on the baking sheet for 5 minutes before serving.
