Bacon-Wrapped Dates
Sweet Medjool dates stuffed with goat cheese, wrapped in smoky bacon, and baked crisp for party platters.
Updated: Oct 7, 2026
Why you'll like it
- Ready in about 40 min.
- Serves 8 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Bacon-Wrapped Dates recipe takes 40 min and makes 8 servings. Bacon-wrapped dates are a familiar New Year's Eve snack across the United States, pairing sweet dried fruit with salty crisp bacon in a two-bite package.
Helpful guides
Instructions
Heat the oven to four hundred degrees Fahrenheit and line a rimmed sheet pan with foil. Set a wire rack inside the pan and coat it with cooking spray so the bacon releases cleanly. Soak twenty-four toothpicks in water for ten minutes to keep them from scorching during baking.
Slice each date lengthwise on one side and remove the pit if one remains, keeping the date in one piece. Fill each cavity with about one teaspoon of softened goat cheese, then press the sides gently so the cheese stays tucked inside the fruit.
Wrap each stuffed date with one half slice of bacon, overlapping the ends underneath the fruit. Push a soaked toothpick through the overlap to secure the wrap, and arrange the pieces seam side down on the rack with space between them.
Bake twenty to twenty-five minutes, turning each piece once with tongs halfway through, until the bacon is browned and crisp on all sides. Watch closely near the end because sugary drippings on the foil can darken quickly under high heat.
Transfer the hot dates to a paper-towel-lined plate and rest five minutes so the cheese firms and excess fat drains away. Leave the toothpicks in place as handles, and warn guests that the centers stay hot for several minutes after baking.
Arrange the warm bites on a platter with small bowls of whole-grain mustard and balsamic glaze. Sprinkle with black pepper and chopped parsley just before carrying to the table, and serve within one hour for the crispest bacon texture.
Troubleshooting — fixes, not repeats
- If the bacon unwraps in the oven, the overlap sat on top instead of underneath. Always place pieces seam side down and push the toothpick through both bacon layers so the wrap locks during baking.
- If the bacon stays soft, the pan was crowded or lacked a rack. Space pieces one inch apart on a wire rack so hot air circulates, and bake until the bacon looks browned rather than stopping at the timer.
- If dates taste too sweet, increase the contrast with tangy fillings and sharp dips. Goat cheese, blue cheese, and mustard all balance the fruit sugar better than sweet glazes served alone.
- If toothpicks char, they skipped the soak or sat near the heating element. Soak picks a full ten minutes and bake on the center rack so the bacon crisps without scorching the wood.
Make it your way
- Spicier version: For a heat-forward version, add a thin slice of pickled jalapeno inside each date and finish with hot honey instead of balsamic glaze.
- For a nutty version, tuck one whole roasted almond into each date along with the goat cheese before wrapping with bacon.
- Serve either style warm with the same mustard dip.
- Keep bacon size, oven temperature, and baking time unchanged so the wrap crisps evenly across versions.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat on a sheet pan in a three hundred seventy-five degree oven for eight minutes until the bacon sizzles and the center reaches one hundred sixty-five degrees.
Freeze baked pieces up to one month in a freezer bag; thaw overnight in the refrigerator before reheating.
FAQ
Can I assemble them ahead?
Yes. Stuff, wrap, and secure the dates up to one day ahead, then cover and refrigerate on the rack-lined pan. Bake straight from cold, adding three to five minutes to the time, so the bacon still crisps fully. Mix dips and chop parsley just before serving for the freshest flavor.
What bacon works best?
Choose standard-cut sliced bacon rather than thick-cut, which stays chewy and overwhelms the small date. Half a slice wraps one large date exactly with slight overlap for crisping. Avoid maple-flavored bacon with balsamic glaze, since the combined sweetness can overpower the tangy cheese filling.
Can I use another filling?
Yes. Blue cheese, cream cheese, or manchego all melt well inside dates without leaking. Keep the amount near one teaspoon per date so the filling stays enclosed during baking. Nuts, peppers, and herbs can join the cheese, but avoid watery additions that release liquid in the oven.