Goat Cheese Stuffed Bacon Wrapped Dates with Honey Drizzle
Take advantage of dates produced right here in Southern California. This is a perfect appetizer for any occasion with its sweet and salty flavors. Pair it with your favorite Zinfandel or white wine. You’ll be invited back to any party.
To Make Ahead: the dates can be assembled and refrigerated for up to a day before baking. Drizzle with honey just before baking, then bake as directed.
- 6 ounces creamy goat cheese
- 24 plump Medjool dates
- 12 slices thinly sliced bacon, cut in half
- 1/3 cup honey
- 1 tablespoon chopped fresh rosemary or fresh chopped green onions
- 1/2 teaspoon cayenne pepper using more or less to taste
- 1/4 teaspoon Pepper
- toasted walnuts or pecans (optional)
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Split the dates in half lengthwise, but don't cut the date all the way through. Remove the pit and discard. Stuff each date with goat cheese and one toasted pecan or walnut in the middle, then gently squeeze to seal. Wrap each date with bacon and place seam side down on the prepared baking sheet. Repeat with the remaining dates.
- In a small bowl, combine the honey, cayenne, and pepper. Evenly drizzle 1/2 the honey over the dates. The goal is to coat the bacon in honey so that it caramelizes in the oven.
- Transfer to the oven and bake 20-25 minutes, until the bacon is crispy. Serve warm or room temperature with any remaining honey and walnuts, if desired. Top with chopped rosemary or green onions. Serve with your favorite wine.
This recipe has been contributed by Autumn Vallecorsa of Madie's Kitchen.