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Stuffed Dates

Stuffed dates with goat cheese, roasted almonds, and bacon are baked until the bacon is crisp and the filling turns creamy. Drizzle with honey and finish with thyme or flaky salt for a sweet-savory Mediterranean snack.
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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: 245
Ingredients Equipment Method Notes

Ingredients
  

Stuffed dates
  • 24 Medjool dates, pitted Use Medjool dates that are pitted for easy filling.
  • 4 oz goat cheese Fill each date with a small spoonful.
  • 24 whole roasted almonds Add one almond inside each date.
  • 12 bacon Halve each slice crosswise so you can wrap each date.
  • 1 tbsp honey Drizzle after baking.
  • 0.25 tsp fresh thyme or flaky sea salt for garnish Use thyme for herbal notes or flaky salt for extra contrast.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and fill the dates
  1. Preheat the oven to 400°F and line a baking sheet with parchment for easy release and cleanup.
  2. Slit each date open along one side and remove the pit if any remains, then hold it slightly open to create a pocket for filling.
  3. Place a small spoonful of goat cheese inside each date, letting it sit in the pocket without overflowing.
  4. Add one whole roasted almond into each date over the goat cheese.
Wrap and bake
  1. Wrap each filled date with a half slice of bacon and place it seam-side down on the lined baking sheet.
  2. Bake for 15-18 minutes at 400°F, turning once halfway through, until the bacon is crisp and browned at the edges.
Finish and serve
  1. Drizzle the hot stuffed dates with honey so it melts and lightly glazes the bacon.
  2. Garnish with fresh thyme or flaky sea salt, then serve warm for the best sweet-savory contrast.

Notes

To keep bacon crisp, don’t crowd the dates on the sheet pan—use a second sheet if needed. Store leftovers in the fridge up to 3 days; rewarm in a 350°F oven for 5-7 minutes to re-crisp the bacon. Freezing is not recommended because the bacon texture softens after thawing. For a dairy-light option, swap the goat cheese for a firm plant-based cheese that melts similarly.