Name: Bacon-Wrapped Dates Stuffed with Goat Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 24 large Medjool dates (pitted); 4 oz soft goat cheese (plain, at room temperature); 12 strips thin-cut bacon (each strip cut in half crosswise); 1 tsp honey (optional, for drizzling at the end); 1/4 tsp fresh thyme leaves (optional garnish); 24 toothpicks (for securing the bacon)

From the roundup: 12 Easy Appetizer Recipes for a Party

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Bacon-wrapped dates stuffed with goat cheese are the appetizer I make when I want something that looks impressive but costs me almost no effort. Three main ingredients, 15 minutes of hands-on work, and the oven does the rest. They come out salty, sweet, and just rich enough that people reach for a second one before they finish the first.

The active time here is really just the stuffing and wrapping, which you can do the day before and refrigerate on the pan. Bake time is 18 to 20 minutes at 400 degrees, and the only thing to watch for is whether the bacon is deeply browned. Pale bacon at 18 minutes means 2 more minutes, not done.

I bring these to almost every holiday gathering and potluck now. They travel well on the pan, they reheat cleanly, and they happen to be naturally gluten-free, which matters when I am feeding a mixed crowd.

How these became my go-to party trick

The first time I made these, I was running late for a neighbor’s Christmas party and needed something that was not a bag of chips. I had a pack of Medjool dates in the pantry from a cheese board I had made the week before, half a log of goat cheese, and bacon. I stuffed and wrapped them in about 12 minutes while the oven was preheating, and they were done by the time I found my coat.

I showed up with a pan of these and they were gone in under 10 minutes. My neighbor asked me for the recipe before I had even taken off my jacket. That was three years ago and I have not shown up to a party without them since.

Why you will love this

Only three main ingredients, with honey and thyme as optional finishes if you want them
Stuff and wrap them up to 24 hours ahead so the only day-of work is turning on the oven
Naturally gluten-free, so they work across a lot of dietary situations without any substitutions
The recipe scales up easily, just buy more dates and bacon and use a second sheet pan
They reheat well in the oven, so leftovers the next day are actually worth saving

Tips for success

Use thin-cut bacon, not thick. Thick-cut stays chewy by the time the date is heated through, and you end up with soft bacon and an over-softened date. Thin-cut crisps in the same window the date needs to warm.
Do not crowd the pan. The bacon needs airflow to crisp. If the dates are touching, the steam builds up and you get chewy bacon instead of crispy. Use two pans if you are doubling the recipe.
A wire rack set on the baking sheet helps the bacon brown underneath too, not just on top. It is not required, but if you have one, use it here.
Let them rest 2 to 3 minutes after they come out of the oven. The goat cheese filling holds heat intensely and will burn your mouth straight off the pan.

Common questions about this recipe

Can I use cream cheese instead of goat cheese? Yes. Cream cheese is milder and a little firmer, which actually makes stuffing easier. Blue cheese works too if your crowd likes a stronger flavor.
What if my dates are dry and stiff? Soak them in warm water for 10 minutes, then pat dry. Dry dates tend to crack when you open them and do not seal around the filling as well.
Can I make these in an air fryer? Yes, at 380 degrees for about 10 to 12 minutes, flipping once halfway through. Watch them closely the first time since air fryer sizes vary.
Do I have to use toothpicks? Yes, for baking. The toothpick holds the bacon seam in place so it does not unravel in the oven. Leave them in for serving too since they make grabbing easy.

Substitutions

If goat cheese is not a hit with everyone, plain cream cheese is the easiest swap. It has a much milder flavor and the same creamy texture. A soft mild blue cheese works for anyone who wants something bolder. For the bacon, turkey bacon can substitute but plan for an extra 2 minutes in the oven since it takes longer to brown. Medjool dates are really the best option here because of their size and soft flesh, but large Deglet Noor dates will work if that is what you can find. Just know they are a little firmer and drier, so soak them briefly if they feel stiff.

Make-ahead and storage

You can stuff and wrap the dates up to 24 hours ahead. Arrange them on the prepared baking sheet, cover loosely, and refrigerate. Pull them straight from the fridge when guests are arriving and bake as directed. No need to bring them to room temperature first.

Leftovers keep in a covered container in the fridge for up to 2 days. Reheat them in a 375-degree oven for 5 to 7 minutes and the bacon will crisp back up reasonably well. The microwave works if you are in a hurry, but the bacon will be soft. These do not freeze well once baked, the texture of the date breaks down and the filling gets watery.

Brittany Stage