This appetizer has been one of my most-requested dishes at holiday gatherings and impromptu dinner parties for years. I first made these bacon-wrapped dates on a damp autumn afternoon when I wanted a small, show-stopping bite to pair with a crisp white wine. The combination of sticky, sweet fruit, creamy tang from the cheese, and smoky, caramelized bacon is deceptively simple but wildly satisfying. Every time I bring a tray of these out, conversations pause—people always want one, then another. They’re the kind of small plate that bridges casual and celebratory, and they travel well from kitchen to living room during cocktail hour. The texture play is what hooked me. A perfectly ripe Medjool date is tender and chewy, but when you stuff it with velvety goat cheese and enfold it in bacon that crisps at the edges, you get a delightful contrast: soft fruit, silky cheese, and a crunchy shell. Drizzling a little warm maple syrup at the end brings everything together, adding a glossy finish and a deeper caramel note. I learned early on that the choice of bacon and the temperature of the oven make a big difference—thicker bacon needs a slightly longer cook to render without burning, while thin bacon crisps faster. These little decisions are what turn a good bite into a magnificent one.

Ingredients

• Medjool dates: 16 large, pitted. Choose plump, glossy dates that yield slightly to pressure; avoid overly dry ones. Medjool dates provide a rich caramel flavor and a tender texture that contrasts beautifully with the bacon.
• Goat cheese: 4 ounces, softened. A fresh chèvre from a local creamery or a recognized brand like Montrachet gives the right tang and creaminess. Soften at room temperature for easy filling.
• Bacon: 8 slices, each cut in half crosswise. Choose regular-cut bacon for balance; thick-cut will need more oven time and may require pre-cooking slightly to render fat.
• Maple syrup: 2 tablespoons, preferably pure (grade A or amber works well). This is your finishing touch—warm it slightly before drizzling for a glossy finish.
• Fresh chives: 1 tablespoon, finely chopped (optional). Adds a bright, oniony counterpoint to the sweet and savory elements.
• Seasoning: 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon sea salt, used sparingly to enhance flavors without overwhelming the dates.
• Extras: Toothpicks for securing (optional) and a small piping bag or teaspoon for filling. A rimmed baking sheet lined with parchment prevents sticking and makes cleanup simple.

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper to catch rendered bacon fat and prevent sticking. Position a rack in the center of the oven for even heat. A hot oven is key to crisping the bacon without over-drying the date. Prepare Filling: Soften 4 ounces of goat cheese by letting it sit at room temperature for 15–20 minutes. If you’re short on time, microwave at 5-second intervals until just spreadable. Transfer the cheese to a small bowl and stir gently to a smooth consistency so it pipes or spoon-fills easily into the dates. Stuff Dates: Using a small spoon or a piping bag fitted with a narrow tip, fill each pitted date with about 1 teaspoon of the goat cheese. Don’t overfill—dates should close around the cheese so the bacon can wrap snugly. For a neat presentation, wipe any excess cheese from the edges before wrapping. Wrap with Bacon: Cut 8 slices of bacon in half so you have 16 pieces. Wrap each stuffed date with one half-slice of bacon, seam side down, and secure with a toothpick if needed. If your bacon is very fatty, press it slightly so it adheres to the date; the toothpick helps maintain the shape while baking. Season and Arrange: Arrange the bacon-wrapped dates on the prepared baking sheet with the seam down to prevent unwrapping. Lightly sprinkle with the 1/4 teaspoon of sea salt and 1/4 teaspoon of freshly ground black pepper. Space them about 1/2 inch apart to allow airflow and even browning. Bake Until Crispy: Bake in the preheated oven for 18–20 minutes, turning once halfway through so all sides crisp evenly. Watch closely in the last 5 minutes—bacon can go from perfectly crisp to burnt quickly. Remove when the bacon is deeply caramelized and the cheese is warm and slightly softened. Finish and Serve: Warm 2 tablespoons of maple syrup slightly in the microwave or on the stovetop until pourable. Drizzle each hot date with maple syrup, sprinkle with chopped fresh chives if using, and serve immediately for the best contrast of warm filling and crisp bacon.

Storage Tips

These bites are best enjoyed hot, but you can store leftovers for up to 2 days in the refrigerator in an airtight container. To reheat, place on a baking sheet in a 350°F oven for 6–8 minutes to restore crispness; avoid microwaving, which makes bacon soggy. If you’ve frozen wrapped-but-unbaked pieces, bake them from frozen at 400°F for 22–26 minutes. For short-term holding at a party, keep them in a warm oven (200–225°F) on a tray so the bacon stays crisp without overcooking the cheese.

Ingredient Substitutions

If goat cheese isn’t your preference, use cream cheese for a milder, creamier filling or blue cheese for a punchier contrast—reduce salt slightly with the latter. For a pork-free version, swap bacon for thinly sliced prosciutto or smoked turkey bacon; prosciutto crisps quickly and gives a delicate saltiness. For a vegan adaptation, replace goat cheese with a firm cashew-based cheese and bacon with marinated smoked tempeh or thinly sliced smoked coconut bacon—expect altered texture and cook times.

Serving Suggestions

Serve these as a sophisticated starter alongside a crisp salad of arugula, fennel, and citrus, or as part of a larger charcuterie board with cured meats, olives, and toasted nuts. Garnish with extra chopped chives or flaky sea salt. For brunch, pair with soft scrambled eggs and roasted tomatoes; for evening events, offer them with sparkling wine or a dry Riesling to balance sweetness.

Cultural Background

Stuffed dates are a time-honored tradition across Mediterranean and Middle Eastern cuisines, where dates are often paired with nuts, cheeses, or wrapped in bacon-like cured meats to create sweet-savory contrasts. The modern bacon-wrapped, cheese-stuffed version is a cross-cultural adaptation that surfaced in American entertaining, leaning into contrast-driven small plates that are easy to share and ideal for cocktail hours.

Seasonal Adaptations

In winter, swap chives for finely chopped rosemary and finish with a smoked sea salt for a holiday twist. In spring, add a tiny sliver of preserved lemon under the cheese for brightness. For summer gatherings, use a lighter drizzle—perhaps a citrus-mixed honey—so flavors feel fresher. Pumpkin spice enthusiasts can mix a pinch of warm spices into the cheese for an autumnal note.

Meal Prep Tips

For efficient entertaining, pit and stuff dates the day before, then wrap in bacon the morning of your event and refrigerate on a sheet tray. Finish baking 20–25 minutes before serving to allow a short rest window. Pack baked bites in insulated carriers for transport and reheat briefly on arrival. Use small disposable toothpicks for self-service at large gatherings to keep things hygienic and tidy.

These bites are a simple, elegant addition to any menu and always spark delighted comments. Whether you’re hosting a holiday soirée or a quiet Sunday brunch, they bring the right balance of comfort and finesse—try them once and they’ll likely become a staple in your entertaining repertoire.