As the bacon browns, the dates soften and turn glossy, and the goat cheese inside stays creamy. That contrast is what I want from Bacon Wrapped Stuffed Dates: a crisp, salty outside around a sweet center that’s rich without feeling heavy.
I use Medjool dates because they’re plump enough to hold the cheese and wrap securely. Keeping the filling modest matters more than it might seem; a small spoonful lets the date close around it instead of leaving cheese exposed at the seam.
A rack set over the baking sheet gives the bacon room to crisp as it cooks, while the foil catches the drips. After a short rest, each date is warm and tender, with browned bacon around a soft, tangy center.
Kitchen Note
Give the dates a full 5-minute rest on the rack before serving. The goat cheese stays hot longer than the bacon suggests, and that short pause also lets the filling settle inside each date.
Save these bacon wrapped stuffed dates for an appetizer with crisp bacon, soft Medjool dates, and a creamy goat cheese center.
Why the Date Needs to Close Around the Goat Cheese
It’s easy to think a little extra cheese will make each bite better, but overfilling these dates works against the texture. The opening needs to close so the filling stays tucked inside while the bacon cooks. A modest spoonful gives you creamy cheese in every bite without turning the seam into a leak point.
Medjool dates are soft and flexible, so press their sides gently around the cheese rather than forcing them shut. If a date is torn or unusually small, use a lighter hand with the filling; a tight bacon wrap can hold it together, but exposed cheese is more likely to escape as it heats.
The bacon also helps keep the date closed, but it shouldn’t have to do all the work. Wrap it snugly around the middle, not so tightly that it squeezes the filling out. With the seam facing down on the rack, the date stays in place while the bacon browns. The finished bite should have a clear balance: crisp, savory bacon first, then soft fruit and tangy cheese.
What Medjool Dates, Goat Cheese, and Regular-Cut Bacon Each Bring
- Medjool dates — Their generous size and soft, pliable flesh make them easy to pit, fill, and wrap. Choose dates that feel supple rather than dried out; firmer dates are harder to close around the cheese. If you have another soft date variety, it can work, though smaller dates leave less room for filling.
- Goat cheese — Its tang cuts through the dates’ sweetness and its creamy texture is easy to tuck inside once softened. A basic grocery-store chèvre works well; the most useful upgrade is freshness, since dry or crumbly cheese is harder to fill with neatly. Softened cream cheese can replace it for a milder, less tangy center.
- Regular-cut bacon — Thin enough to wrap around each date and brown within the stated oven time, regular-cut bacon gives these bites their crisp outer layer. Thick-cut bacon takes longer to crisp and isn’t the best fit for this timing. Choose a package with flexible slices that won’t tear as you wrap.
How to Fill, Wrap, and Crisp the Dates Without Losing the Cheese
Set Up the Rack and Baking Sheet
Heat the oven to 400°F. Line a 12×17-inch rimmed baking sheet with foil, then set a wire rack inside it. The foil catches the bacon drippings, and the rack lets hot air move around the dates rather than leaving them sitting in rendered fat. Set up the pan before you start filling so the wrapped dates can go straight onto the rack.
Fill the Dates Without Overstuffing
Fill each pitted date with about 1 teaspoon of softened goat cheese. Press the sides closed around the filling, keeping the opening as neat as you can. If cheese smears onto the outside, wipe it away before wrapping so it doesn’t bake onto the bacon or rack. The date should still look like it can close comfortably.
Wrap and Secure Each One
Cut the regular-cut bacon slices crosswise in half, then wrap one half around each date. Secure each with a toothpick so the bacon stays in place as it cooks. Arrange the dates seam side down on the rack; that position helps hold the wrap in place. Leave enough room between them for the oven’s heat to circulate.
Bake Until the Bacon Is Browned and Crisp
Bake for 20–25 minutes, turning the dates once halfway through. Look for browned, crisp bacon rather than relying only on the clock, since slices can vary a little in thickness. Use tongs to turn them carefully so the toothpicks stay secure. Let them rest on the rack for 5 minutes before serving; the cheese filling will be hot.
Simple Ways to Adapt These Stuffed Dates
A Milder Cream Cheese Center
Replace the goat cheese with softened cream cheese, using the same amount to fill each date. The center will be smooth and less tangy, so the sweet dates and salty bacon stand out more. This is a straightforward swap that keeps the filling easy to handle.
A Little Crunch Inside
Press a small pecan piece into the goat cheese in each date before closing it. The nut adds a firm, buttery crunch against the soft fruit and cheese, though it makes the filling less creamy in each bite. Keep the piece small so the date can still close around it.
A Gluten-Free Batch
Use gluten-free regular-cut bacon in place of the regular-cut bacon. The dates and goat cheese stay the same, and the appetizer keeps its sweet-and-salty balance. Bacon brands can brown differently, so use the crisp, browned appearance as your doneness cue.
Storage and Reheating
- Refrigerator: Refrigerate leftovers within 2 hours in a covered container and eat within 3–4 days. The bacon softens in storage, and the dates become a little less crisp.
- Freezer: They freeze, though the bacon won’t be as crisp after thawing. Cool completely, freeze in a single layer until firm, then transfer to an airtight container for up to 2 months; thaw overnight in the refrigerator.
- Reheating: Reheat on a rack in a 350°F oven until the center reaches 165°F. The microwave warms them quickly but leaves the bacon soft, so use it only if crispness isn’t important.
Questions That Come Up When Making Bacon Wrapped Stuffed Dates
Bacon Wrapped Stuffed Dates
Ingredients
Equipment
Method
- Heat oven to 400°F.
- Line a 12x17-inch rimmed baking sheet with foil and set a wire rack inside it.
- Fill each date with about 1 teaspoon goat cheese, pressing the sides closed around the filling.
- Wrap each date with a half slice of bacon.
- Secure each bacon-wrapped date with a toothpick.
- Arrange the dates seam side down on the rack.
- Bake for 20-25 minutes, turning them once halfway through, until the bacon is browned and crisp.
- Let the dates rest on the rack for 5 minutes before serving; the filling will be hot.