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Stuffed Dates

Stuffed dates with goat cheese, whole roasted almonds, and bacon are baked until the bacon turns crisp. The warm honey drizzle and thyme or flaky salt finish create a glossy, savory-sweet bite.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

Stuffed dates
  • 24 Medjool dates Pitted.
  • 4 oz goat cheese
  • 24 whole roasted almonds
  • 12 slices bacon Halved crosswise.
  • 1 tbsp honey
  • 0.5 tsp fresh thyme or flaky sea salt For garnish (use thyme or flaky sea salt).

Equipment

  • 1 sheet pan

Method
 

Prep the dates
  1. Preheat the oven to 400F and line a baking sheet with parchment so the bacon doesn’t stick.
  2. Slit each date open along one side, then fill with a small spoonful of goat cheese and one whole roasted almond.
Wrap and bake
  1. Wrap each stuffed date with a half slice of bacon and place seam-side down on the baking sheet.
  2. Bake for 15-18 minutes at 400F, turning once partway through, until the bacon is crisp and browned.
Finish and serve
  1. Drizzle with honey right after baking so it coats the warm bacon and dates.
  2. Garnish with fresh thyme or flaky sea salt, then serve warm.

Notes

For the cleanest filling, keep the goat cheese slightly chilled so it scoops easily, and pat the pitted dates dry before stuffing to help the bacon cling. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 350F for 6-8 minutes until warmed through. Freeze cooked dates for up to 1 month, then reheat at 350F until crisp again. For a dairy-light swap, use a firm plant-based cheese that melts similarly and still hold the almond inside the date.