- Appetizer
- Pork
- American
- Make-ahead
- Oven
Ingredients
- 24
Medjool dates, large, pitted
- 4 oz
soft goat cheese (chèvre), at room temperature
- 1 tbsp
fresh thyme leaves, chopped
- 1 tbsp
fresh chives, finely chopped
- 1/4 tsp
black pepper, freshly ground
- 12 slices
bacon, thin-cut, halved crosswise
- 2 tbsp
honey
flaky sea salt and coarsely ground black pepper, to finish (optional)
- Gluten-free
Contains milk (soft goat cheese (chèvre)).
Not checked: flaky sea salt and coarsely ground black pepper.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 400°F. Set a wire rack inside a rimmed baking sheet, or line the sheet with foil if you don't have a rack.
400°F
- Step 2
In a small bowl, mash the goat cheese with the thyme, chives and 1/4 tsp black pepper until smooth and evenly mixed.
3 min
- 4 oz soft goat cheese (chèvre)
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives
- 1/4 tsp black pepper
- Step 3
If the dates aren't already pitted, slit each one down one side with a paring knife and pull out the pit, keeping the date in one piece. Open each date and press about 1 teaspoon of the goat cheese mixture inside, then pinch it closed around the filling.
12 min
- 24 Medjool dates
- Step 4
Wrap each stuffed date snugly in a half slice of bacon, overlapping the ends underneath. Set them seam side down on the rack, spaced apart. Secure with a toothpick if any want to unwrap.
8 min
- 12 slices bacon
- Step 5
Roast for 15 minutes, then turn each date over with tongs and roast another 10 to 15 minutes, until the bacon is browned and crisp all over and the dates look sticky.
30 min, hands-off · 400°F
- Step 6
Let them rest 5 minutes — the filling is molten straight from the oven. Transfer to a platter, drizzle with the honey, and finish with flaky salt and a good grind of black pepper. Serve warm.
5 min
- 2 tbsp honey
- flaky sea salt and coarsely ground black pepper
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026