Bacon-Wrapped Stuffed Dates
From Yankee Magazine — October 2004
Meat Recipes | Fish and Seafood Recipes
Preparation Time: 20 minutes
Start to Finish Time: 30 minutes
Yield: 40 pieces
A transcendent pairing: sweet and salty, crisp and creamy.
- 10 slices thick-cut bacon, sliced crosswise and lengthwise into quarters
- 8 ounces goat cheese, at room temperature
- 2 teaspoons finely chopped fresh rosemary
- 40 small dates, such as Deglet Nour (or Noor) variety
In a large skillet over medium heat, cook bacon partially until fat is translucent but not browned, about 4 minutes. Drain on paper towels and set aside.
In a small bowl, stir together goat cheese and rosemary. Using your fingers, pry open each date, remove the pit, and stuff the center with goat cheese.
Once you’ve stuffed all dates, wrap each one with a strip of bacon. Secure with a wooden toothpick, or place, seam side down, on a cookie sheet.
Set broiler to low and cook 3 minutes. Turn dates; then continue broiling 3–4 minutes longer, or until browned.
Drain on paper towel, cool for a few minutes, remove toothpicks, and serve warm.
Reviews by Readers
Someone made these at our company Christmas party. People were standing next to the bowl eating these one after another and trying to act like they werent making pigs of themselves. It wasnt just the men either, I was there too ;0 – Anonymous Review
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