Bacon wrapped dates with goat cheese are one of those appetizers that disappear the second you put them out. Sweet dates, creamy tangy goat cheese, and crispy bacon – it’s the perfect combination. These always get devoured at parties, and people are always surprised when I tell them they’re only 3 ingredients.
These have been a family favorite for years, and I’ve had this recipe on my blog since 2011. They’re my go-to for pretty much every gathering. Easy to make ahead, naturally gluten-free, and everyone loves them. Even people who say they don’t like dates end up going back for seconds.
Why You’ll Love this Recipe
Searching for more gluten-free appetizer recipes? Here are some of my favorites: Cranberry Goat Cheese Log / Cream Cheese Stuffed Mini Peppers / Gluten-Free Bruschetta with Mozzarella
Ingredients
TIP
Regular-cut bacon is your best friend for this recipe. Thick-cut bacon looks impressive, but it takes so much longer to crisp up that your dates can get overcooked and dry by the time the bacon is done. Save the thick-cut for breakfast and stick with regular for these.
Ingredient Notes
- Medjool dates – You want big, juicy medjool dates for this recipe. They’re much larger and meatier than deglet noor dates, which are too small and dry. Look for dates that are soft and plump, not hard and dried out. You’ll need to remove the pits by slicing the date lengthwise and pulling out the pit while keeping the bottom of the date intact. If you can’t find dates, dried figs work as a substitute.
- Goat cheese – Use fresh goat cheese (chevre) that’s soft and spreadable, not aged goat cheese. It should come in a log and be easy to work with at room temperature. If you leave it out for about 30 minutes before stuffing, it’s much easier to handle. Plain goat cheese works best, but herb-flavored goat cheese is also delicious if you want extra flavor.
- Bacon – Regular-cut bacon works better than thick-cut for this recipe. Thick-cut bacon takes longer to cook and can leave the dates overcooked by the time the bacon gets crispy. Any brand works, but make sure it’s gluten-free if you’re serving someone with celiac disease (most bacon is naturally gluten-free, but some brands add gluten-containing flavorings).
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Toothpicks aren’t required, but they help keep the bacon from unwrapping during baking and they make the dates easier to serve at parties. If you don’t have toothpicks, just place the bacon seam side down on the baking sheet.
Yes. Skip the goat cheese and stuff the dates with an almond, almond butter, or cashew cheese instead. Or just leave them plain with no filling.
The bacon should be golden brown and crispy, not soft or chewy. If parts of the bacon are still pale after the full baking time, add another 3-5 minutes.
Expert Tips
Storage instructions
Make ahead: Assemble the bacon wrapped dates up to 24 hours in advance. Keep them covered in the refrigerator until you’re ready to bake. They may need an extra 2-3 minutes in the oven if baking straight from the fridge.
Refrigerator: Store leftover baked dates in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for about 5-7 minutes until warmed through and the bacon crisps back up.
Freezer: You can freeze assembled (unbaked) dates for up to 1 month. Freeze them on a baking sheet first, then transfer to a freezer bag. Bake from frozen, adding about 5 extra minutes to the cooking time.
Variations
Blue Cheese Stuffed Dates: Swap the goat cheese for crumbled blue cheese for a stronger, more pungent flavor. Blue cheese and bacon is a classic combination.
Almond Stuffed Dates: Skip the cheese and stuff each date with a whole roasted almond instead. This makes them dairy-free and adds a nice crunch.
Balsamic Glazed Dates: Drizzle the finished dates with balsamic glaze right before serving. The tanginess complements the sweet dates perfectly.
Spicy Bacon Wrapped Dates: Add a small pinch of cayenne pepper or red pepper flakes to the goat cheese before stuffing. Or use pepper bacon for a spicy kick.
Cream Cheese Stuffed Dates: Use regular cream cheese instead of goat cheese for a milder flavor that’s more kid-friendly.
More gluten-free appetizers to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Bacon Wrapped Dates with Goat Cheese
Ingredients
- 24 medjool dates - pitted
- 5 oz goat cheese - softened
- 12 slices bacon - cut in half
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat oven to 375°F. Line a baking sheet with aluminum foil. If you want the crispiest bacon, you can use a wire rack. Place it on top of the foil-lined baking sheet.
- Slice each date lengthwise down one side, being careful not to cut all the way through. Remove the pit and discard.
- Stuff each date with about 1 teaspoon of goat cheese.
- Wrap each stuffed date with half a slice of bacon. Tuck the end of the bacon underneath and secure with a toothpick through the center.
- Arrange the dates on the prepared baking sheet. If using a wire rack, place dates seam-side down on the rack. If not using a wire rack, lay the dates on their sides so the toothpick rests horizontally on the baking sheet.
- Bake for 15 minutes. If not using a wire rack, flip each date to the other side. Continue baking for another 10-15 minutes, until the bacon is crispy and golden brown.
- Let cool for 5 minutes before serving.
Notes
- Ingredient Notes:
- Use regular-cut bacon instead of thick-cut for best results. Thick-cut bacon takes longer to cook and can overcook the dates.
- Let the goat cheese come to room temperature before stuffing for easier handling.
- Crispy Bacon Tip: Without a wire rack, flipping the dates halfway through ensures all sides of the bacon get crispy.
- Make Ahead: These can be assembled up to 24 hours in advance and refrigerated until ready to bake.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes.
Thanks allison! Happy thanksgiving to you too!!
That looks amazing. Happy Thanksgiving! Enjoy the day 🙂
wooohoo gotta love me some thanksgiving! i hope all is well.. i know i have been a crap ass blogger, but if you are interested in merry mondays please join in! also check out http://surlykitchen.blogspot.com/ she is having a killer cocktail party 🙂
OMG Bacon and goat cheese AND dates? I think I just died and went to heaven. Your blog is quite adorable as well (I love the name!) and I will definitely bring this to the next party I need an appetizer for!
These look amazing! Do you think prosciutto would work instead of the bacon?
Definitely! That sounds delicious! I’d cut the bake time in half though to around 15 minutes. Start checking at the 12 minute mark to make sure you don’t burn the prosciutto.