bacon-wrapped goat-cheese-and-almond-stuffed dates

Stuffed dates are part of one my favorite days recently – one of those that, for whatever reason, just ended up being particularly awesome. Some great friends visited us in Philadelphia shortly before we moved. After walking around the famous historical sites and before seeing one of my favorite musicians play; before walking up the famous steps to the art museum and much before eating cheesesteaks at 2am, we ate dinner at Alma de Cuba.

While we all loved our entrees, our drinks, and the ceviche, the star of the show was the bacon-wrapped almond-stuffed dates. Is transcendent too over-the-top a description? It seems appropriate for something that caused each of us to close our eyes and exclaim with every bite.

I had kind of assumed that my bacon-wrapped almond-stuffed date days were behind me when we moved from Philadelphia. I don’t know why it never occurred to me that I could make them myself. I certainly never thought it would be so easy.

And just as good! I mean, it’s missing the friends-visiting, concert-going, downtown-exploring mystique, but it retains other important things – salty bacon, sweet dates, tangy goat cheese, crunchy almonds. And now it isn’t a once in a lifetime treat, like those standout days are.

One year ago: Honey Yogurt Dip
Two years ago: Salmon Cakes with Hashed Brussels Sprouts and Flaky Biscuits

Printer Friendly Recipe
Bacon-Wrapped Goat-Cheese-and-Almond-Stuffed Dates (rewritten from Beantown Baker)

Makes 32 appetizers

32 dates, pitted
4 ounces goat cheese
32 almonds (about ⅓ cup)
16 slices (about 1 pound) bacon, halved lengthwise

1. With a paring knife, cut through one long edge of each date; unfold the dates to open them up. Use your fingers to stuff both sides of the date with goat cheese. Push an almond into the goat cheese; close up the dates. Wrap each stuffed date with a piece of bacon and secure with a toothpick or skewer.

2. If you’re broiling the dates, put them on a rimmed baking sheet. Grill the dates over medium-hot coals or broil them 5 inches from the heating unit until the bacon is cooked through, about 5 minutes per side. Serve immediately or at room temperature.


  1. Exactly what I’m looking for. Well, I wasn’t looking for it but still love it. Bacon bacon bacon…

  2. I LOVE stuffed medjool dates! I have done them with blue cheese and bacon, but never thought of using goat cheese. I’ll have to give these a try next time. Yum!

  3. What perfect little appetizers. I would have thought they would have been tough to assemble too – they certainly look impressive – yum!

  4. I agree that these are surprisingly easy to make. Be warned though, once you friends find out you make these, they’ll want you to bring them to every party. That’s what our friends ask for at least!

  5. MIAM. Nice idea.

  6. I’m drooling over these.

  7. Yum! I just made these and ate them all myself. I’m glad I cut the recipe in quarters or I’d be turning into a stuffed date tonight.

  8. A friend of mine makes similar apetizer only with some fresh spinach instead of almonds. To me both ways are winners.

  9. These look amazing! I’m going to have to surprise my husband with these… 🙂