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Bacon Wrapped Dates

Dates stuffed with honey rosemary goat cheese, wrapped in crispy bacon and coated in a spicy honey drizzle.
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Print Recipe
Course Appetizer

Equipment

  • 18 toothpicks

Ingredients
  

  • 18 medjool dates pitted
  • 6 slices of bacon cut in thirds

Goat Cheese Stuffing

  • 4 oz goat cheese
  • 2 oz cream cheese
  • 1 tsp chopped rosemary
  • 1/4 tsp salt
  • 1/8 tsp cayenne
  • 1/2 tbsp honey
  • 1/2 tbsp light olive oil

Brown Sugar Topping

  • 2 tsp brown sugar
  • 1/8 tsp cayenne

Honey Drizzle

  • 1/4 c honey
  • 1 1/2 tsp chopped rosemary
  • 1/2 tsp cayenne
  • 1/2 tsp kosher salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Make the goat cheese filling. Add the goat cheese, cream cheese, honey, chopped rosemary, cayenne, salt and light olive oil to a bowl or food processor and blend until smooth.
  • Add the filling to a ziploc bag and snip the corner off to create a piping bag.
  • Open the dates and squeeze the goat cheese filling inside until the cavity is full. It's okay if some come out the top. Close the date as much as you can.
  • Cut bacon slices in thirds. Wrap each stuffed date with a piece of bacon and secure with a toothpick.
  • Place the bacon wrapped dates on a parchment lined sheet pan.
  • In a small bowl combine the brown sugar and cayenne together. Sprinkle on top of each date.
  • Bake at 350 for 10 minutes.
  • Remove and flip the dates. Put back in for another 10 minutes.
  • Remove and flip again to a side still looks underdone. Bake for 10 more minutes.
  • Once all the sides of bacon are crisp, remove from the oven.
  • Let cook for 2 minutes.
  • While they cool mix up the honey drizzle. Stir together honey, cayenne, salt and chopped rosemary.
  • Using a pastry brush, coat each date with the honey glaze.
  • Allow to cool for 15-20 minutes before serving.
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