These Bacon Wrapped Dates with Goat Cheese are one tasty appetizer! Everyone loves a good bacon wrapped recipe, and these dates are out of this world. They’re perfect for game day and New Year’s Eve!
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Why We Love This Bacon Wrapped Dates Recipe
I never get tired of bacon wrapped recipes. It’s such a simple idea: wrap basically anything in bacon, bake it, and everyone will love it! It makes for the perfect party appetizer, and they’re especially great for game day and New Year’s Eve. The mix of crispy bacon, sweet caramelized sugar on the outside, and creamy goat cheese in the middle is so delicious!
Variations on Goat Cheese Stuffed Dates
You can stuff these dates with other soft cheeses, like blue cheese, cream cheese, or ricotta. Other nuts that pair well with dates include walnuts and almonds.
How to Store and Reheat
If you happen to have some leftovers, you can store them in the refrigerator for up to 4 days just fine. You can also make these ahead of time and just keep them in the fridge until they’re ready to be eaten. Reheat them in the oven for about 10 minutes (or until fully heated through) at 375°F.
How to Freeze
Freeze bacon wrapped dates with goat cheese in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve these tasty bacon wrapped dates with goat cheese with a drizzle of balsamic glaze to really make their flavor pop! Use any leftover dates to make some walnut brownie protein balls or sticky toffee pudding cake for dessert.
You’ll need to remove the pit from the date to stuff them. To remove the pit, use a small paring knife to cut about halfway through (lengthwise), then take the pit out.
I love the contrast of tangy goat cheese against the sweet, caramelly dates. Other good choices include blue cheese or cream cheese!
Each whole bacon wrapped date with goat cheese is just 123 calories!
More Bacon Wrapped Recipes To Try
- Sweet & Spicy Bacon Wrapped Tater Tots
- Bacon Wrapped Asparagus with Dijon
- Bacon Wrapped Crackers Appetizer
- Bacon Wrapped Water Chestnuts Recipe
- Bacon Wrapped Shrimp Appetizer
- Bacon Wrapped Pineapple with Brown Sugar
5-Star Review
“I made this last night and it was the moistest chicken we’ve ever had. A bit of crispy and the flavor was wonderful. I didn’t have buttermilk and did add lemon juice to 1% milk. I am making it again today. Thank you for this recipe.” – Dawn
Bacon Wrapped Dates Recipe with Goat Cheese
Equipment
- Baking Sheet
Ingredients
- 18 fresh Medjool dates pitted
- 4 ounces goat cheese
- 18 raw pecan halves
- 9 slices bacon halved crosswise
- ¼ cup dark brown sugar
Instructions
- Preheat oven to 375°F and set the oven rack to middle position. Line a rimmed baking sheet with foil and spray the foil with nonstick cooking spray.
- Open the dates lengthwise where they have been opened to remove the pits. If a date isn’t easy to open, slice it lengthwise but not all the way through.18 fresh Medjool dates
- With a small spoon, partially fill the cavity of both sides of the date with goat cheese.4 ounces goat cheese
- For each date, place a pecan half in the middle of one side and press the sides together to close the date.18 raw pecan halves
- Wrap each date with half a slice of bacon (see note) and secure it with a toothpick.9 slices bacon
- Holding the toothpick, dip each prepared date in brown sugar and press the brown sugar all around the date.¼ cup dark brown sugar
- Place the date on the prepared baking sheet and repeat until all dates have been filled.
- Bake the dates at 375°F for 10 minutes. Remove from the oven and turn the dates over. Bake an additional 8 minutes. To caramelize the brown sugar on the dates, set the oven to broil and broil the dates about 1 minute per side. Watch the dates closely once the dates are under the broiler.
- Remove the pan to a cooling rack and set the dates on a plate to cool to touch.
- The dates can be served as is or, if a smaller bite is desired, cut each date into 3-4 slices and serve as “pinwheels”.
Video
Becky’s Tips
- Note: The bacon will crisp better if wrapped around the date in one layer. Trim the bacon only long enough to wrap around once with just enough overlap to secure the toothpick through the bacon. If the bacon is too thick, it won’t crisp properly.
- This recipe uses fresh Medjool Dates, not the dried kind you find in the baking or snack section.
- You might be able to find dates at the store that are already pitted, but if not, it’s really easy to remove the pit yourself.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Bacon Wrapped Dates Step by Step
Pit the Dates: Preheat your oven to 375°F and set the oven rack to middle position. Line a rimmed baking sheet with foil and spray the foil with nonstick cooking spray. Open each of the 18 fresh Medjool dates lengthwise where they have been opened to remove the pits. If a date isn’t easy to open, slice it lengthwise but not all the way through.
Stuff with Cheese: With a small spoon, partially fill the cavity of both sides of the date with a portion of 4 ounces of goat cheese.
Add a Pecan Half: For each date, place a pecan half in the middle of one side and press the sides together to close the date.
Wrap with Bacon: Wrap each date with half a slice of bacon and secure it with a toothpick.
Coat in Sugar: Holding the toothpick, dip each prepared date in ¼ cup of dark brown sugar and press the brown sugar all around the date. Place the date on the prepared baking sheet and repeat until all dates have been filled.
Bake the Dates: Bake the dates at 375°F for 10 minutes. Remove from the oven and turn the dates over. Bake an additional 8 minutes. To caramelize the brown sugar on the dates, set the oven to broil and broil the dates for about 1 minute per side. Watch the dates closely once the dates are under the broiler.
Cut and Serve: Remove the pan to a cooling rack and set the dates on a plate to cool to the touch. The dates can be served as is or, if a smaller bite is desired, cut each date into 3-4 slices and serve as “pinwheels”.
My last post it said order but it was supposed to read or derbs
I made these to take to a Christmas party They were delicious and gobbled up very fast I everyone. Next day at church The host of the Christmas party said to me “Your orders were delicious but there was only 1 problem, There wasn’t enough! So next time could you please make a double batch.” That was a great compliment I however did not use the brown sugar because they are sweet enough in the pecans that I used where Pre line coated Pecans. Next time I will definitely try the spicy Nut that another reviewer suggested sounds delicious
Thanks for sharing!!
Most frustrating site ever to actually find the recipe. Never using it again.
I am sorry, the ads are sadly necessary to keep this site going so you can have access to free recipes. There is an option at the top of the website to jump straight down to the recipe and skip everything in between!
I made this recipe today as part of a Tapas weekend meal. I am not fond of sweets so I left the brown sugar out. I am glad I did. I also did not have pecans. What this recipe needs is a spicy pecan on the inside. I searched for and found one. Next time I make this I will have a spicy surprise inside to round out the sweetness!
That sounds delicious! I’ll have to try it!
I’ve been making these for a few years (but without the coating). Will try your recipe soon…..holidays on the horizon!
A few comments follow for consideration by your readers.
An easier & faster way to remove pits without cutting the date: I use a new, washed & sterilized 1/4-inch little Allen wrench to push out the pits (tool in one end, pit pops out the other end). This is it’s only purpose. Easy!
Can substitute 8 oz. bleu cheese crumbles mixed with 2 oz. cream cheese for the feta.
For a little zing, I finely grate a little orange zest & add to the filling before stuffing the dates (use baggie with one corner snipped off).
That is so helpful!! Thank you, Marjorie!