Appetizers

Bacon Wrapped Dates

Name: Bacon Wrapped Dates
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 24 pieces
Cuisine: American
Ingredients: 24 large Medjool dates; 4 ounces goat cheese, softened; 12 slices thin cut bacon, halved crosswise; 24 whole roasted almonds, optional; 2 tablespoons honey, for drizzling; 1/4 teaspoon flaky sea salt; Freshly ground black pepper, to taste

By Janet Homme · Updated January 21, 2026

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Bacon wrapped dates are proof that the simplest appetizers are often the most addictive. Each one is a perfect little bite of sweet, salty, creamy, and crisp, the kind of thing that vanishes from the platter within minutes. They look impressive and taste like something from a tapas bar, yet they could not be easier to put together at home. Three or four ingredients turn into something that feels far more elegant than the effort suggests.

The magic is in the contrast. A soft, almost caramel like Medjool date is stuffed with tangy goat cheese, then wrapped in salty bacon that crisps in the oven. A drizzle of honey and a sprinkle of flaky salt at the end ties the whole thing together into something genuinely special. Every element plays off the others, so no single flavor overwhelms and each bite stays balanced.

I started making these years ago for a holiday party and have never been allowed to show up without them since. They work for casual game nights and elegant dinner parties alike, and they can be assembled hours ahead and baked at the last minute. That flexibility is a gift when you are hosting, because you can do all the fiddly work in advance and simply slide the pan into the oven as guests arrive.

Do not be intimidated by the idea of stuffing and wrapping each one, because the process is quick and even a little meditative once you find your rhythm. A batch of two dozen comes together in about twenty minutes of hands on time, and the oven handles the rest. If you have never made them before, you will be surprised how forgiving they are.

Below I will show you how to pit and stuff the dates cleanly, how to wrap them so the bacon crisps evenly, and the finishing touches that make them sing. I will flag the little details that make the difference between greasy and crisp. You will want to make a double batch.

Why you will love this

Sweet meets salty: Soft caramel like dates against crisp salty bacon hit that irresistible sweet and savory balance in a single bite.
Creamy tangy center: Goat cheese melts into the warm date and cuts the sweetness, adding a tangy creaminess that keeps each bite interesting.
Make ahead magic: You can stuff and wrap the dates hours in advance, then bake them fresh right before guests arrive with zero stress.
Five simple ingredients: This recipe relies on just a handful of items, so quality shines and there is nothing fussy to source.
Always a hit: These disappear at every gathering, which makes them one of the most reliable crowd pleasers you can bring to a party.

What you will need

With so few ingredients, each one really counts, so choose the best you can find. Here is what to look for and the role every component plays.

Medjool dates (24 large): Medjools are large, soft, and naturally sweet like caramel, so look for plump glossy ones rather than dry shriveled dates that are hard to stuff.
Goat cheese (4 ounces): Soft fresh goat cheese brings a tangy creaminess that balances the sweet date, so soften it first for easy stuffing.
Bacon (12 slices): Thin cut bacon is essential because it crisps fully in the oven before it can dry out, while thick cut stays floppy.
Almonds (24 whole): A roasted almond tucked inside adds a satisfying crunch and nutty depth, though you can leave it out for an all soft bite.
Honey (2 tablespoons): A light drizzle at the end deepens the sweetness and adds a glossy finish, so use a good floral honey if you have it.
Flaky sea salt (1/4 teaspoon): A pinch of flaky salt on top sharpens every flavor and gives a pleasant crunch, so do not skip this final touch.

Equipment: You will need a small paring knife, a foil lined rimmed sheet pan, an oven safe wire rack, and a box of toothpicks to secure the bacon.

How to make it, step by step

Step 1: Heat the oven and set up the pan

Heat the oven to 400 F and line a rimmed sheet pan with foil. Set an oven safe wire rack on top of the foil, which lets the bacon fat drip away so every side crisps.

If you do not have a rack, you can bake the dates directly on the foil, but plan to turn them halfway through so the bottoms crisp too. Baking on foil also means the dates sit in their own rendered fat, so turning them is the only way to keep all sides from going soft.

Soak your toothpicks in water for a few minutes if you are worried about them scorching in the oven. This is a small insurance step, and metal cocktail picks work too if you have them, though you will remove those before serving.

Position your oven rack in the center so the dates cook evenly, away from the hottest top and bottom zones.

Step 2: Pit the dates

Make a single lengthwise slit down one side of each date with a paring knife, cutting just deep enough to reach the pit. You want a pocket, not two separate halves.

Gently pry the date open and pull out the pit, then press the date back into shape. Medjool pits slip out easily when the dates are soft and fresh, so if a pit clings stubbornly the date may be on the drier side.

Check each cavity for any stray bits of pit or tough fibers. A clean pocket makes stuffing far easier in the next step and keeps the texture smooth.

Work through the whole batch before moving on, lining the pitted dates up on your board so you can fill them assembly line style.

Pit the dates

Step 3: Stuff with cheese and almond

Spoon a small amount of softened goat cheese into the pocket of each date, about a half teaspoon. Do not overfill, or the cheese will ooze out as it bakes.

If you are using almonds, press one whole roasted almond into the cheese inside each date. The nut adds a lovely crunch against the soft date and a toasty depth that rounds out the bite.

Pinch the date closed around the filling so it holds together before wrapping. A little cheese peeking out is fine and will caramelize nicely against the bacon as it bakes.

Resist the urge to overstuff, since cheese that bulges out tends to leak onto the pan and burn rather than staying creamy inside the date.

Stuff with cheese and almond

Step 4: Wrap in bacon

Take a half slice of bacon and wrap it snugly around each stuffed date, overlapping the ends underneath. The bacon should circle the date once with a little overlap so it stays put.

Secure the wrap with a toothpick, pushing it straight through the overlap and into the date. The toothpick keeps the bacon from unraveling as it cooks and conveniently gives guests a built in handle to grab.

Wrapping snugly matters because loose bacon flaps will not crisp evenly and tend to flop open in the oven. Aim for a tidy little bundle each time, with the bacon hugging the date all the way around.

If your bacon slices are very long, trim them so they wrap just once with a small overlap, since too many layers of bacon will stay soft no matter how long they bake.

Step 5: Arrange on the rack

Place each wrapped date on the wire rack with the bacon seam facing down. Starting seam side down helps the overlap seal as the bacon begins to render and shrink.

Space the dates so they are not touching, which lets hot air circulate and crisp every side. Crowding the pan steams the bacon instead of crisping it, so use a second pan if your batch is large rather than packing them in.

At this point you can cover the pan and refrigerate the assembled dates for several hours if you are prepping ahead, then bake them straight from the fridge when you are ready.

Step 6: Bake until crisp

Bake for 22 to 25 minutes, until the bacon is deeply golden and crisp all over. Keep an eye on them toward the end, since bacon can go from perfect to too dark quickly.

If the tops are crisping but the undersides lag, give each date a quarter turn around the twenty minute mark. The fat dripping onto the foil below is a good sign that the bacon is rendering properly.

For an extra crisp finish, you can run the broiler for the last minute or two, but stay right at the oven door because bacon scorches in seconds under direct heat. This final blast deepens the color beautifully.

The dates will be soft and warm inside while the bacon shatters at the edges. That contrast between the molten sweet center and the crackling salty exterior is exactly what you are after.

Bake until crisp

Step 7: Finish and serve

Let the dates rest for about five minutes so the molten cheese settles and the toothpicks cool enough to handle. They are extremely hot straight from the oven.

Arrange them on a serving platter, drizzle lightly with honey, and finish with a pinch of flaky sea salt and a few grinds of black pepper. These final touches make them taste finished and special, with the honey echoing the date’s sweetness and the salt sharpening every flavor.

Serve them warm, which is when the bacon is crispest and the center is at its melty, sweet best. They are still delicious at room temperature, so they hold up well on a buffet table.

A scattering of chopped toasted nuts or a few thyme leaves over the platter adds a nice finishing flourish if you want to dress them up.

Tips for the best results

Use thin bacon: Choose thin cut bacon so it crisps fully in the oven, because thick cut will stay limp by the time the dates are warm.
Do not overstuff: Use a modest amount of goat cheese so it does not leak out and burn on the pan as the dates bake.
Wrap it snug: Wrap the bacon tightly and place each date seam side down so the overlap seals and crisps evenly.
Bake on a rack: Set the dates on a wire rack so the fat drains away and every side gets crisp instead of greasy.
Finish at the end: Add the honey and flaky salt only after baking, since drizzling before would just burn the honey.

Variations and substitutions

Classic devils on horseback: Skip the cheese and almond and simply wrap the pitted dates in bacon for the traditional version.
Blue cheese: Swap the goat cheese for crumbled blue cheese if you love a bolder, funkier contrast with the sweet date.
Spicy stuffed: Tuck a thin slice of pickled jalapeno into each date along with the cheese for a sweet, salty, spicy bite.
Manchego and chorizo: Fill with a small cube of manchego and wrap with a strip of cured chorizo for a Spanish inspired twist.

How to store and reheat

Store leftover baked dates in an airtight container in the refrigerator for up to three days. Keep them in a single layer so the bacon does not get crushed and soggy.

Reheat them in a 375 F oven or air fryer for about six to eight minutes to crisp the bacon again, and avoid the microwave, which makes the bacon rubbery. Assembled but unbaked dates can be frozen on a tray, then baked from frozen, adding a few extra minutes.

What to serve it with

Serve warm on a platter as a passed appetizer
Pair with a glass of dry sparkling wine or sherry
Add to a tapas spread with olives, almonds, and manchego
Offer as a sweet and savory start before a holiday dinner

Frequently asked questions

Can I make bacon wrapped dates ahead of time?

Yes, they are ideal for prepping ahead. Stuff and wrap the dates, then cover and refrigerate them for up to a day before baking, and simply bake them fresh right before serving so the bacon is crisp.

What kind of dates work best?

Medjool dates are the best choice because they are large, soft, and sweet, which makes them easy to pit and stuff. Look for plump, glossy dates and avoid any that feel dry or hard, since those are difficult to work with.

Do I have to use a wire rack?

A wire rack is not strictly required, but it helps the bacon crisp on all sides by letting the fat drip away. If you bake directly on a foil lined pan, turn the dates once partway through so the bottoms crisp up too.

Why is my bacon not crisping?

Soft bacon usually comes from using thick cut slices or crowding the pan. Use thin cut bacon, give the dates space so air can circulate, and bake them on a rack so they crisp rather than steam in their own fat.

Can I leave out the cheese?

Absolutely. Dates wrapped in bacon with no filling are the classic devils on horseback and are delicious on their own. You can also tuck in just an almond for crunch if you prefer to skip the cheese.

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