Bacon-wrapped Dates with Goat Cheese are the perfect combination of salty, tangy, and sweet. Plus, you can keep just 3 simple ingredients on hand to throw this recipe together quickly (or if last-minute guests arrive!)

Bacon Wrapped Dates poked with cocktail skewers on a round serving tray garnished with fresh chopped parsley.

Appetizers are one of my favorite foods! Sometimes, we just make a meal out of them. We’ll combine a few hearty ones like BBQ Meatballs, Mac and Cheese Bites, and Nachos! YUM!!

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While bacon tends to make everything better, these bacon-wrapped dates with goat cheese in the center are on a whole other level!

Not too sweet, not too salty, with an incredible tanginess from the cheese to balance it all out – this appetizer is the perfect addition to casual and upscale meals alike.

I first saw this recipe in Shauna Niequest’s book Bread and Wine: A Love Letter to Life Around the Table with Recipes. I love this book! It’s all about community and life around the table and how food is what brings us all together. And it has recipes! It’s truly beautiful, and I highly recommend it.

WHY YOU’LL LOVE THIS RECIPE

  • Easy to put together, big on flavor!
  • Only 3 ingredients.
  • A touch of fancy to any table.
  • You can prep them ahead of time and freeze them for later!

Key Ingredients and Substitutions

Ingredients for bacon wrapped dates with goat cheese.
  • Dates – Be sure to buy pitted dates. No one wants to mess with removing the pit. Large Medjools tend to work best for this recipe.
  • Bacon – Personally, I like to use an uncured variety with no added nitrates. Get a regular cut, thick cut doesn’t wrap well, and avoid anything that’s rimmed in pepper or has additional flavors. 
  • Goat cheese – If you aren’t a fan, try cream cheese, whipped feta cheese or blue cheese instead. You need that firmer texture to prevent too much oozing in the oven.

All of these ingredients will keep in the freezer and don’t take long to thaw. I’ve even made them up, frozen them, and used them when I needed something quick!

It’s always nice to have something prepared for when you’re short on time. But to have something this tasty? Your guests will feel so special because although it’s simple, it’s so gourmet.

How To Make Bacon Wrapped Dates

This is an overview of the instructions, be sure to see the recipe card for all the details.

4 image collage showing the steps to make bacon wrapped dates stuffed with goat cheese.

Before you get started, prep your rimmed baking sheet with parchment paper or foil.

  1. Slice each date vertically down one side, and open it up like a book.
  2. Stuff each date with goat cheese, and then gently pinch closed to seal.
  3. Roll each of the stuffed dates in a third of a strip of bacon.
  4. Place them on the baking sheet, seam side down.
Baked bacon wrapped dates on a sheet pan.

Bake until browned and crispy, about 20 minutes. Allow them to cool for a few minutes as they will be VERY hot! I love them warm, but they are just as delicious at room temperature and work well for grazing tables.

Expert Tips

  • Usually a third of a strip of bacon for each date is sufficient, however, sometimes you may need to use a half a strip of bacon, depending on the size of your dates. If they are really large, a half of a strip works better.
  • How many strips of bacon you have will determine how many you can make. I find that there are typically 8 or 9 slices in a 12 oz package.
  • When you wrap them, seal the end of the bacon by pressing it gently, getting it to stick.
  • If you’re worried about the dates coming apart during baking time, use toothpicks! Push one through the center of each, starting where the seams meet. As long as I’ve had the seam side down, I’ve not had a problem with this.
Goat cheese stuffed dates, wrapped in bacon, on a round serving platter.

Frequently Asked Questions

Can you reheat goat cheese stuffed dates?

You sure can! Leftovers will keep for 3 or 4 days in the fridge in a covered container. Pop them back in the oven at 350 degrees until warmed through.

Why didn’t my bacon get crispy?

Make sure your strips aren’t too long! They should wrap around about 1.5 times. Any longer and the inside layer won’t cook through in time.

Do dates need to be refrigerated?

They don’t have to be, but they will keep longer and retain their moisture better if they are. Make sure to store them in an airtight container.

Dates can also be frozen for up to six months.

Make Ahead Instructions

  • If you’re just trying to prep for a party, assemble the goat cheese stuffed dates and keep them covered in the fridge (even overnight is fine). Then, pop them in the oven just before your guests arrive!
  • To freeze for future use, assemble them, but don’t bake them, flash freeze*** them on a baking sheet lined with wax paper. Once frozen, transfer to zip lock bag and store in the freezer for 1-2months.
  • You can bake bacon-wrapped dates with goat cheese straight from the freezer, adding about 10 minutes or so to the time. Or, thaw them in the fridge for a few hours first.

***Flash freezing is freezing the item individually first so that when you package them together to store them, they don’t stick together. This allows you to take out as many as you need for the time.

Storing

To store leftover bacon-wrapped dates, place them in an airtight container or bag and store them in the refrigerator for up to seven days. 

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📋 Recipe

Goat cheese stuffed dates, wrapped in bacon, on a round serving platter.

Bacon Wrapped Dates {stuffed with goat cheese}

salty bacon, tangy cheese and sweet dried dates makes a burst of flavor that is divine.
5 from 6 votes
Print Pin Rate Save
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24 dates
Calories: 274kcal
Cost: $10

Equipment

  • Rimmed baking sheet
  • parchment paper or foil

Ingredients

  • 12 oz bacon
  • 24-30 pitted dates
  • 4 oz goat cheese

Instructions

  • Preheat oven to 400
  • Cut the bacon into thirds or halves depending on the size of your dates.
  • Slice each date vertically down one side and open it up like a book, fill with goat cheese, and close.
  • Roll each stuffed date in one third of a slice of bacon. Place seem side down on a parchment paper or foil lined rimmed baking sheet.
  • Bake for 20 minutes, or until browned and crispy.
  • Serve warm or room temperature.

Notes

  • Depending on how many slices of bacon in your package is how many dates you will get. I find there are usually 8 or 9 slices of bacon in a 12 oz package.
  • Usually a third of a strip of bacon for each date is sufficient, however, sometimes you may need to use a half a strip of bacon, depending on the size of your dates. If they are really large, a half of a strip works better.
  • When you wrap them, seal the end of the bacon by pressing it gently, getting it to stick.
  • If you’re worried about the dates coming apart during baking time, use toothpicks! Push one through the center of each, starting where the seams meet. As long as I’ve had the seam side down, I’ve not had a problem with this.
MAKE AHEAD INSTRUCTIONS:
  • If you’re just trying to prep for a party, assemble these and keep them covered in the fridge (even overnight is fine). Then, pop them in the oven just before your guests arrive!
  • To freeze for future use, assemble them, but don’t bake them, flash freeze*** them on a baking sheet lined with wax paper. Once frozen, transfer to zip lock bag and store in the freezer for 1-2months.
  • bake them straight from the freezer, adding about 10 minutes or so to the time. Or, thaw them in the fridge for a few hours first.
  • ***Flash freezing is freezing the item individually first, so that when you package them together to store them, they don’t stick together. This allows you to take out as many as you need for the time.
 

Nutrition

Calories: 274kcal | Carbohydrates: 16g | Protein: 9g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 334mg | Potassium: 222mg | Fiber: 2g | Sugar: 13g | Vitamin A: 162IU | Calcium: 30mg | Iron: 1mg
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8 Comments

  1. Hi Rach! You could totally do that! If I make ahead and put in the freezer, I’ll just bake them from frozen. I’ll give them probably an extra 10 minutes or so, but it really depends on your oven. If you choose to thaw them, I’d say a few hours in the fridge. They would thaw faster on the counter top– but that’s not compliant with proper food handling. 😉

  2. Have you ever put them together and then stored in the fridge overnight and baked the next day? Or do you recommend making them a week ahead and freezing them, then thawing them before baking? If I need to thaw them, about how much time does that typically take?

  3. Nikki, you make me laugh! I have probably done 100 in one sitting, but not hundredssss! I bet getting the pits out was a pain! I know that my local stores have the big containers of the pitted ones seasonally, but if it’s summer, I have a harder time finding them.

  4. Chellie, you are talking directly to me! We make these for catering clients, and have for over 10 years, they are a crowd favorite, ever stuff hundreds of these multiple days in a row? LOL One time someone accidentally bought dates with pits, my thumbs and fingers were bruised from digging out pits! So, if you’re reading this take Chellie’s advice, buy the pitted dates! And try these, they are easy to make, but so good!!!!

  5. Ummmm…this recipe speaks my language! A little sweet + a little savory + a little bacon,+ a little goat cheese= sheer perfection. We will be consuming many appetizers with News Year’s Eve and bowl games, so I can promise you that these will be made and enjoyed. Lynn