Bacon-Wrapped Dates with Goat Cheese: Your New Party Superstar

The Bite-Sized Appetizer That Steals Every Show

Hey there, friend! Let me paint you a picture. You’re hosting a little get-together. The conversation is buzzing, drinks are clinking, and you bring out a platter of something warm from the oven. They look unassuming at first—little golden-brown parcels. But then… someone takes a bite. Their eyes light up. Then another person tries one. Suddenly, a quiet, focused energy descends upon the room. The platter is empty in 60 seconds flat, and you are officially crowned the Host with the Most.

What was that magical creation? My friends, let me introduce you to your new secret weapon: Bacon-Wrapped Dates with Goat Cheese. This is the appetizer that needs no introduction but absolutely deserves a standing ovation. We’re talking about a symphony in a single bite. The Medjool date brings a deep, honeyed, caramel-like sweetness. The goat cheese counters with its glorious, creamy tang. And the bacon? Oh, the bacon. It wraps it all up in a smoky, salty, irresistibly crispy hug.

If you’re looking for a recipe that is deceptively simple to make but delivers a gourmet-level flavor punch, you have absolutely come to the right place. This is one of those back-pocket recipes I’ve relied on for years, from fancy holiday parties to last-minute weeknight “I-need-a-little-pick-me-up” snacks. So, tie on your favorite apron (the messy one is always the most loved), and let’s make some magic happen.

A Spoonful of Nostalgia: Where It All Began

My love affair with these little guys didn’t start in a fancy restaurant or culinary school. Nope. It started in my grandma’s kitchen, a place that always smelled like butter and love. She never called them “bacon-wrapped dates,” of course. To her, they were simply “those little sweet-and-salty things” she’d throw together when company was coming.

I remember perched on a stool, my little legs swinging, watching her gnarled hands move with a quiet confidence. She’d stuff the dates with a sharp cheddar (goat cheese was a bit too fancy for her small-town pantry), wrap them in bacon, and pop them under the broiler. The sizzle and the smell that would fill that tiny kitchen is a core memory for me. It was the sound of celebration, of family, of pure, uncomplicated joy. When I started developing recipes for Tasty Chow, hers was the first one I tweaked and perfected, swapping in goat cheese for that extra creamy tang. Every time I make them, I’m right back on that stool, watching my grandma work her magic. It’s a reminder that the best recipes aren’t just about taste; they’re about the stories and the people we carry with us.

Gathering Your Flavor All-Stars

Part of the beauty of this recipe is its short and sweet ingredient list. You only need three main players, but choosing the right ones makes all the difference. Here’s what you’ll need:

• 24 Medjool Dates, pitted: Don’t skimp here! Medjool dates are the VIPs of the date world. They’re larger, softer, and have a richer, more complex flavor than their Deglet Noor cousins, almost like natural caramel. Their plump, squishy texture is perfect for stuffing. Chef’s Tip: If your dates seem a little dry, you can steam them for a minute or two to soften them up.
• 4 oz Goat Cheese (Chevre), softened: I love the classic tang of a plain, creamy goat cheese. It cuts through the sweetness and richness perfectly. Substitution Insight: Not a goat cheese fan? No problem! Cream cheese, blue cheese, or even a soft manchego would be fantastic. For a nutty twist, try stuffing them with a sliver of almond right inside the cheese.
• 12 slices Bacon, cut in half: This is your crispy, salty wrapper. I recommend a standard-cut bacon, not thick-cut. Thick-cut bacon can take too long to crisp up in the oven, leaving you with either burnt dates or flabby bacon—and we want neither! A maple or brown sugar-glazed bacon can add an extra layer of sweet-and-salty goodness.
• Toothpicks (for securing): The unsung hero that holds our delicious bundles together! Soaking them in water for 10 minutes before using can help prevent the tips from burning in the oven.

Let’s Get Wrapping: Your Foolproof Guide

Ready to assemble these little flavor bombs? It’s as easy as 1-2-3, I promise. I’ll walk you through every step with my favorite chef hacks to ensure perfection.

1. Preheat and Prep: First things first, get that oven hot! Preheat your oven to 375°F (190°C). While it’s warming up, line a baking sheet with parchment paper or foil. Chef’s Hack: If you use foil, place a wire rack on top of the baking sheet. This allows the hot air to circulate all around the bacon, rendering the fat and giving you an evenly crispy result on all sides. No more flipping halfway through! It’s a total game-changer.
2. The Great Date Stuffing: Take your pitted Medjool date and use a small, sharp knife to make a lengthwise slit. Don’t cut it all the way through! You’re just creating a little pocket or a “book” to hold the cheese. Now, take your softened goat cheese. Using a small spoon or even just your fingers (the best tools you have!), stuff about a teaspoon of cheese into each date. Don’t overstuff, or it’ll ooze out during baking. Gently press the date closed around its cheesy center.
3. The Bacon Hug: Take one of your half-slices of bacon and wrap it snugly around the middle of the stuffed date. The key word is snug—you want the bacon to hug the date so it cooks evenly and doesn’t unravel. But don’t pull it so tight it tears!
4. Secure and Align: Spear a toothpick through the seam where the bacon ends meet, securing the whole package. This is your culinary stitch! Place it seam-side down on your prepared baking sheet (or wire rack). Make sure they aren’t touching each other so the hot air can work its magic and crisp up every surface.
5. Bake to Perfection: Slide that beautiful tray into your preheated oven. If you’re not using a rack, you’ll want to bake for 20-25 minutes, flipping them halfway through. If you are using a rack, you can often skip the flip! Bake until the bacon is crispy, browned, and sizzling. Keep an eye on them after the 15-minute mark—ovens can vary!
6. The Torturous Wait: This might be the hardest step. Remove the pan from the oven and let the dates cool for a solid 5 minutes. I know, I know, the smell is intoxicating. But that cooling time allows the molten-hot cheese and date filling to set just enough so you don’t burn the roof of your mouth. Trust me on this one. Your taste buds will thank you.

Plating Up the Party

Presentation is part of the fun! You don’t need to be fancy, but a little effort makes these look even more irresistible. Don’t just plop them on a plate. Arrange them artfully on a beautiful wooden board or a sleek white platter. Scatter a few extra crumbles of goat cheese and maybe a few fresh rosemary sprigs around them for a pop of color and fragrance.

These are finger food at its finest, so provide a little bowl for the used toothpicks. For an extra flavor boost that will have your guests swooning, drizzle the whole platter very lightly with a good quality balsamic glaze or a whisper of honey right before serving. The added acidity or sweetness takes it to a whole new level. They are perfect with a crisp glass of prosecco, a hoppy IPA, or even a craft cocktail.

Mix It Up! Creative Twists on a Classic

Once you’ve mastered the basic recipe, the playground is open! Here are a few of my favorite ways to riff on this classic:

• The Blue Cheese Bomb: Swap the goat cheese for a bold, creamy blue cheese like Gorgonzola Dolce. The intense, salty funk paired with the sweet date and smoky bacon is a combination for the ages.
• Sweet & Smoky: Before wrapping, roll the bacon-wrapped date in a mixture of brown sugar and a pinch of smoked paprika or chili powder. It creates a gorgeous, crackly, sweet-and-spicy crust on the bacon.
• The Nutty Professor: Tuck a single marcona almond or a pecan half inside the date along with the goat cheese. It adds a wonderful crunch and a toasted, buttery flavor.
• Herbaceous Delight: Add a fresh element by placing a small fresh sage or rosemary leaf against the date before you wrap it in bacon. The herb infuses the bacon with its aroma as it cooks.
• Spicy ‘N Sweet: For a kick, add a tiny slice of pickled jalapeño inside with the cheese, or use a chorizo-spiced bacon for the wrap.

Emily’s Kitchen Confessions & Notes

I’ve made these dates more times than I can count, and let me tell you, not every batch has been perfect. I once, in a hurry, used rock-hard dates straight from the pantry and broke two nails trying to pit them. Lesson learned! I also learned the importance of the wire rack trick the hard way after serving a batch I lovingly called “Soggy Bottom Dates.” We live and we learn!

Over time, I’ve found that making these can be a fun, social pre-party activity. Assemble them ahead of time (up to a day in advance), cover the baking sheet with plastic wrap, and keep them in the fridge. Then, when your guests arrive, just pop them in the oven. The smell of bacon and dates baking is the best welcome anyone could ask for.

Your Questions, Answered!

Q: Can I make these bacon-wrapped dates ahead of time?
A: Absolutely! You can assemble them completely, cover the baking sheet tightly with plastic wrap, and refrigerate for up to 24 hours before baking. You might need to add 2-3 extra minutes to the baking time since they’ll be going into the oven cold.

Q: My bacon isn’t getting crispy. What did I do wrong?
A> This is the most common issue, and it usually boils down to two things: 1) Using thick-cut bacon (stick to regular-cut for best results), or 2) Overcrowding the pan. Give them space! Using a wire rack is the ultimate solution for guaranteed crispiness.

Q: Can I use turkey bacon?
A> You can, but be aware that the result will be different. Turkey bacon doesn’t render fat in the same way, so it won’t get as crispy and the flavor will be less rich. If you do use it, I’d recommend a light brush of oil and baking on a wire rack to help it crisp up.

Q: Help! My cheese is oozing out everywhere!
A> No worries, it still tastes amazing! This usually means the dates were over-stuffed. Next time, use just a little less cheese. A little ooze is actually quite delicious, so don’t stress about it.

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A Little Note on Nutrition

Now, let’s be real—this is a treat, an indulgence, a party appetizer. And it’s worth every single glorious calorie! But for those who like to know, here’s the general breakdown per piece (approximate): Calories: 90 | Protein: 3g | Carbs: 7g | Fat: 6g | Sugar: 6g.

The dates are a great source of natural fiber and potassium, while the bacon and cheese provide protein and fat, which actually helps make these surprisingly satisfying. It’s all about balance, friends! Enjoy a few of these delicious bites alongside a fresh salad or some veggie crudités for a well-rounded party spread.

Go Forth and Impress!

And there you have it! Everything you need to know to create these legendary Bacon-Wrapped Dates with Goat Cheese. They are more than just an appetizer; they’re a conversation starter, a memory maker, and a guaranteed way to bring a little joy to your table.

This recipe is a testament to my core belief: that the best food doesn’t have to be complicated. It’s about combining a few quality ingredients with a whole lot of love. I can’t wait for you to try them. When you do, please tag me on social @TastyChow so I can see your beautiful creations! Now, go preheat that oven and get ready for the compliments to roll in. Happy cooking!

— Emily 🧀