Ingredients
Scale
- 20 Medjool dates, pitted
- 4 oz (113g) creamy goat cheese
- 1/4 cup chopped walnuts or pecans
- 2 tablespoons honey
- 1/2 teaspoon fresh rosemary, finely chopped (or 1/4 tsp dried)
- A pinch of salt
- Freshly cracked black pepper to taste
- 8 slices of bacon, cut in half
- Balsamic glaze for drizzling (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine goat cheese, chopped walnuts (or pecans), honey, rosemary, salt, and black pepper. Mix well.
- Stuff each date with a teaspoon of the goat cheese mixture.
- Wrap each stuffed date with a half slice of bacon, tucking the end underneath. Secure with a toothpick if needed.
- Place on the prepared baking sheet, spaced apart.
- Bake for 15-20 minutes, turning halfway if desired, until bacon is crispy.
- Remove from oven, let cool slightly, and drizzle with balsamic glaze if desired. Serve warm.
Notes
- Medjool dates are preferred for size and sweetness, but any good-quality dates work.
- Experiment with different nuts or herbs for varied flavors.
- Can be made ahead and refrigerated before baking; add extra baking time.
- Vegetarian option: omit bacon, use puff pastry to wrap dates.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American