Bacon Wrapped Dates (with Goat Cheese)
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
These sweet, savory, and creamy bacon wrapped dates stuffed with goat cheese are one of our favorite easy 3-ingredient appetizers. They’re perfect for parties, holidays, or anytime you want a simple crowd-pleaser with big flavor.
AN APPETIZER THAT NEVER MISSES
These bacon wrapped dates with goat cheese are proof that some of the best appetizers are wildly low effort and aggressively delicious, even if they’re not exactly winning any beauty contests.
I’ll be honest: photographing these has always been an uphill battle. This recipe has been on my site for many years, and despite new photos and a video, these dates remain… Visually uncooperative.
AND YET! Every single time I make them, they disappear faster than anything else on the table. Longevity like that is hard to argue with, so forgive their appearance and know that what they lack in looks, they make up for 10-fold in taste.
This is a true 3-ingredient appetizer that hits every note: sweet from the dates, tangy and creamy from the goat cheese, and salty, crispy bacon holding it all together. No fancy prep or utensils required, and believe me, no one ever eats just one.
Aaaaand just anecdotally, we have made these dairy free plenty of times by using dairy free cream cheese instead of goat cheese. We’ve also used regular cream cheese. Also flavored goat cheese (honey is a favorite). Honestly, do whatever you want. This recipe is so simple, it’s hard to mess things up!
Why This Appetizer Always Works
These stuffed dates are the kind of bites people hover over. They’re sweet and savory without being dessert, warm and satisfying which is a nice contrast to the typical cold dips and veggies, and they come with a handle for easy eating!
Of course, you can take out that toothpick if you’d like, but we find it nice for serving at gatherings because it makes for not just easy eating but also keeping fingers clean. Win win!
Basically, they’re fancy-ish enough to feel special, but simple enough to make on autopilot. We particularly enjoy them for holiday parties, game days, girls’ night, or any gathering where we want something a little unexpected but still familiar.
My favorite Shortcut That Makes Stuffing Dates Easy
Filling dates with goat cheese is already simple, but if you want to make it even easier, a piping bag is your friend. I like to use a bismarck or cream puff–style piping tip (something with a long, narrow opening). This allows you to slide the tip right into the center of the date and fill it cleanly without tearing the fruit apart.
That said (!!):
• A spoon works just fine
• A zip-top bag with the corner snipped off works just fine
• Clean hands work just fine
Basically, the “best” method is the one that doesn’t annoy you.
If your dates are already pitted and sliced, you’re golden. If you’re starting with pit-in dates, you’ll need to slice and remove the pits first, which takes a bit longer but still isn’t difficult.
SUCCESS TIPS REGARDING THE BACON
A quick but very important note: do not use thick-cut bacon for this recipe. You’ll be cutting each slice into thirds, and thick-cut bacon not only takes longer to cook (which can shrivel the date under all that bacon), but it doesn’t wrap very nicely. You also run the risk of the bacon overpowering the date in flavor.
Regular bacon cooks evenly, wraps snugly, and gives you that perfect salty bite without stealing the show. Pick your favorite bacon! We usually use applewood smoked.
The bake time on these stuffed dates is flexible depending on how crispy you like your bacon. Start with the recommended time, flip, then keep an eye on them toward the end. Dates can burn quickly once the bacon is fully cooked.
Serving & Storage Notes
These are best served warm, but don’t worry, they don’t suddenly become bad once they cool down. People will absolutely keep eating them anyway! Leftovers (if you have any) keep well in the fridge for up to 5 days.
Reheat them:
• In the microwave (remove toothpicks first), or
• In the oven or air fryer for a few minutes to re-crisp the bacon
They’re also surprisingly good chopped up and added to a salad with chicken and a balsamic-style dressing– sweet, salty, creamy, and crunchy all in one!
MY BEST ADVICE: KEEP THIS RECIPE in Your Back Pocket
These bacon wrapped dates with goat cheese are one of those recipes that quietly earns its spot in your go-to rotation. They’re fast, reliable, and always a hit, even if they’re not the prettiest thing you’ve ever put on a baking sheet.
And honestly? That just means more people focus on eating them instead of claiming they’re too pretty to eat (a cake baker’s least favorite thing to hear, SERIOUSLY). They are a true culinary win, if you ask me.
Goat Cheese Stuffed Bacon Wrapped Dates
Ingredients
- 24 to 32 pitted dates1
- 4 ounces goat cheese room temperature
- 8 to 10 strips bacon2
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or foil, then set aside.
- Open dates (if they are already sliced) and lay them on the baking sheet.
- Cut the bacon slices into even thirds. Set aside.8 to 10 strips bacon2
- Line a large plate with paper towels. Set aside.
- Prepare the goat cheese: if you want to use a piping bag and tip, fit a piping bag with a bismarck tip, then fill the bag with the goat cheese. Alternatively, smash the goat cheese so it is easy to handle with your hands or a spoon.24 to 32 pitted dates1, 4 ounces goat cheese
- If using a piping bag, insert the tip into the hole on one end of each pitted date, filling with goat cheese. You may want to insert the tip into the opposite side to ensure full filling. Alternatively, pipe, spoon, or use your fingers/hand to add goat cheese into the center of the date. Place back onto the prepared baking sheet.
- When all of the dates are filled, wrap each date in bacon and secure with a toothpick through the entire date.
- Place finished dates on prepared baking sheet, then bake dates for 15 minutes, remove from oven, and, using the toothpicks as a handle, flip the dates to cook the other side of the bacon. Bake dates an additional 10 to 15 minutes or until bacon is browned to your liking.
- Remove the baking sheet from the oven and place baked dates on the prepared paper towel lined plate. Serve warm. Store leftovers covered tightly in the refrigerator up to 5 days. Remove toothpick and reheat in microwave or leave the toothpick in and broil for a couple minutes in oven or air fryer.
Video
Notes
- Pitted dates: depending on the size of your dates, this could vary. I usually use about 8 ounces of pitted dates and reach for the small to medium sized ones. If you are using pit-in dates, remove the pits when you slice the dates in half.
- Bacon: do not use thick cut bacon. You will cut each strip of bacon into 3 sections, so you can coordinate number of strips with how many dates you have or vice versa.
- Make them dairy free: if you need to stay dairy free (there’s a DF member of our household), we have made these with dairy free cream cheese and they are just as good. You can also use traditional cream cheese if goat cheese isn’t your thing in the first place.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Even your “ugly” dates look better than mine ever do! 🙂 So happy you guys love this recipe as much as I do. And THANK YOU for making this recipe soooo much easier!!
Hahaha, thanks for sharing them with me, Daria! I hope you enjoy the piping tip!
Don’t even know if I like goat cheese or dates, but this makes me want to find out! Sounds delicious!
I made these as an appetizer for a winter time party where I wanted something warm for people to snack on besides veggies and dip. Let me tell you, these were a hit! I didn’t have a single one left at the end of the night and people were still munching on them even after they were cold.
The piping tip is genius and a game changer (in absence of a piping bag and a tip, I’ve been known to cut a corner from a ziploc bag and use that instead…shhh). For perspective, I also made gorgonzola stuffed figs that I found in a recipe book I had around the house (also a warm appetizer) and I had lots of those leftover after the party so you know the dates were the clear favorite.
Thanks so much, Rebecca! Glad you and everyone liked them so much 🙂