This is one of those little bites that instantly elevates any gathering: salty, sweet, creamy and crunchy all at once. I first discovered this combination at a holiday party years ago, when someone brought a tray of warm, glossy dates wrapped in bacon. I remember the first bite — the caramelized date burst, the tang of goat cheese, the toasted nut crunch and the smoky bacon — and I was hooked. Over time I adapted the filling, swapped nuts, and learned a few technique tricks to make them reliably crisp without overcooking the date. Now these are a go-to for holiday trays, potlucks and simple weeknight treats when I want something impressive with minimal fuss.

These stuffed dates are effortless to make but feel elegant on the plate. Using Medjool dates gives a soft, jammy interior that contrasts beautifully with crisped bacon. I like a mixture of goat cheese and chopped toasted walnuts for brightness and texture, and a light brush of honey-butter on top helps the bacon caramelize and shine. They travel well, freeze well before baking, and are one of the few appetizers that consistently receive rave reviews from a mixed crowd — even people who say they "don’t like dates." Follow the small technique notes in the instructions and you’ll get perfect results every time.

Ingredients

• Goat cheese or cream cheese (1/3 cup): Use a soft, spreadable goat cheese for bright tang; full-fat cream cheese is a milder substitute. I like Montrachet goat cheese or a local soft log. Soften at room temperature for easy filling.
• Walnuts or pecans (1/4 cup, chopped): Toasting the nuts for 5–8 minutes at 350°F brings out oils and crunch; chop finely so they nestle into the cheese and don’t overpower the date.
• Ground cinnamon (1/8 teaspoon): A whisper of warm spice that complements the date’s natural sweetness — don’t overdo it or the cheese loses its tang.
• Medjool dates (12, pitted): Choose large, plump Medjool dates for a tender, jammy interior. If they’re a bit dry, soak in warm water for 10 minutes and pat dry before stuffing.
• Bacon (6 slices, not thick-cut): Regular-cut bacon crisps reliably; avoid very thick-cut varieties unless you’re prepared to bake longer. Cut each slice in half for 12 wraps.
• Honey or maple syrup (1 tablespoon) + Butter (2 tablespoons, melted): A quick glaze brushed on before baking helps caramelize the bacon and adds a glossy finish. Use mild-flavored honey or amber maple syrup.

Instructions

Preheat and prepare: Preheat the oven to 350°F and line a baking sheet with parchment paper. Using parchment prevents sticking and makes cleanup simple. If you prefer an air fryer, preheat to 375°F and plan for slightly shorter cook time. Make the filling: In a small bowl, combine 1/3 cup softened goat cheese (or cream cheese), 1/4 cup finely chopped toasted walnuts or pecans, and 1/8 teaspoon ground cinnamon. Stir until evenly mixed; the filling should be smooth enough to spoon or pipe into the dates. Stuff the dates: Slice each Medjool date lengthwise and open the cavity. Spoon or pipe about 1 tablespoon of the cheese mixture into each date until it’s filled to the top. For neatness, use a small spoon or a piping bag with a wide tip. Press lightly so the filling is secured in the center. Wrap with bacon: Cut each bacon slice in half crosswise. Wrap one half-slice of bacon around each stuffed date, bacon seam down. If needed, secure with a toothpick. Place dates seam-side down on the prepared baking sheet to help them stay wrapped while the bacon cooks. Glaze and bake: Combine 2 tablespoons melted butter with 1 tablespoon honey (or maple syrup) and brush each wrapped date lightly. Bake at 350°F for 15–20 minutes, flipping halfway through so the bacon crisps evenly. Look for deep golden-brown bacon and bubbling edges — if bacon is still soft, bake an additional 2–3 minutes, watching closely to avoid burning. Finish and serve: Remove from oven and rest for 2–3 minutes so the filling sets slightly. Transfer to a serving platter and serve warm. These are best the day they are baked but reheat gently at 350°F for 5–7 minutes to refresh the crispness.

Storage Tips

Store leftover baked bites in an airtight container in the refrigerator for up to 3 days. To maintain crispness, re-crisp in a preheated 350°F oven for 5–7 minutes rather than microwaving. If you prep the dates ahead of time, place stuffed but unwrapped dates on a parchment-lined tray, cover tightly, and refrigerate up to 24 hours. For freezing, flash-freeze on a tray for 30 minutes then transfer to a freezer-safe bag; bake from frozen and add 3–5 minutes to the bake time. Watch closely so bacon reaches your desired crispness without over-browning.

Ingredient Substitutions

If goat cheese is unavailable, substitute full-fat cream cheese or mascarpone for a milder profile; add a teaspoon of lemon zest to mimic goat cheese brightness. Swap walnuts for pecans or sliced almonds for different textures — toast them briefly to deepen flavor. For a nut-free version, leave nuts out and add a sprinkle of flaky sea salt to the cheese. Use turkey bacon for a lower-fat option but expect a less pronounced smoky flavor and slightly different crisping time. Replace honey with maple syrup for a deeper, woodsy sweetness if preferred.

Serving Suggestions

Serve warm on a large platter with small skewers or cocktail picks for easy grabbing. Pair with a crisp white wine like Sauvignon Blanc or a bubbly Prosecco to cut through richness. For a fuller appetizer spread, include a cheese board with tangy cheeses and fresh fruit, or place the bites alongside roasted vegetables and charcuterie. Garnish with finely chopped parsley or a light dusting of flaky sea salt for contrast. These also make a lovely companion to roasted winter salads and can be threaded onto skewers with small cubes of manchego or roasted peppers for variety.

Cultural Background

Stuffed dates are rooted in Middle Eastern and Mediterranean traditions where dates are a staple ingredient, often filled with nuts or cheese for celebrations. The bacon-wrapped adaptation is a modern Western twist that combines Old World fruit fills with American bacon — a marriage of sweet, savory, and smoky. This hybrid has become popular at parties across the U.S., merging simple ingredients from different culinary lineages into a single, crowd-pleasing bite.

Seasonal Adaptations

In winter, choose dark amber maple syrup and toasted pecans with a pinch of ground clove for deeper, holiday flavors. During summer gatherings, lighten the filling with whipped goat cheese and add a touch of lemon zest and chopped pistachios for brightness. For autumn, fold in a teaspoon of pumpkin spice or use bacon glazed with brown sugar for a cozy, seasonal profile. These small swaps help the dish match the mood of any season while keeping the basic technique identical.

Meal Prep Tips

Prep the filling and pit dates the day before to save time — store the filling in an airtight container and the pitted dates on a parchment-lined tray. When ready to assemble, spoon filling into dates and wrap with bacon; refrigerate on the tray covered loosely until baking. For large events, assemble trays of wrapped dates and store them in the refrigerator, then bake in batches so each batch comes out hot and crisp. Use a rimmed baking sheet so any rendered fat stays contained and can be discarded safely after cooling.

These bacon wrapped dates are reliably simple yet memorable — the little luxuries that make entertaining joyful. Try the slight variations and storage tips above and adapt the recipe to your crowd; once you nail the technique, you’ll be reaching for this formula whenever you need a hit of effortless flavor to share.