Goat Cheese Stuffed Dates are sweet, salty, smoky, and a little spicy, all in one bite. Soft Medjool dates are filled with tangy goat cheese, pistachios, cranberries, and fresh herbs, then finished with crispy bacon and a drizzle of hot honey (or regular honey, if you’d rather skip the heat).
They’re easy to make and can be stuffed a day ahead, making them an easy appetizer for Thanksgiving and Christmas parties.
Before You Start Cooking
- Dates: Buy whole Medjool dates with the pits still in. I find pre-pitted dates tend to be drier, and the pitting cuts are often uneven or go too deep. Medjools are larger, softer, and sweeter than other varieties, so they have plenty of room for filling. Look for plump dates that give a little when you squeeze them.
- Goat Cheese: Let it soften a bit at room temperature so that it blends easily with the mix-ins and spreads into the dates without tearing them. I usually take it out of the fridge while I’m frying the bacon.
- Mix-Ins: Use shelled, roasted, and salted pistachios. The salt helps balance the sweet dates and honey. Chop the pistachios and sweetened dried cranberries (“Craisins”) fairly small so they mix evenly into the filling, and every date gets a little of each.
- Make Ahead: Hosting? You can stuff the dates up to a day early and keep them in the fridge. Wait to add the bacon and honey until just before serving so the bacon stays crisp.
How to Make Goat Cheese Stuffed Dates
Step 1: Cook the Bacon
I use regular-cut, hickory-smoked bacon here. Thick-cut is too chunky for these small date bites. Dice the bacon into small pieces—I am for about ¼ inch, but you don’t have to be exact. Smaller bits of bacon crisp up more evenly in the pan.
Add the bacon to a large skillet over medium heat and let it cook, stirring occasionally, until the fat renders and the pieces crisp. This usually takes 5 to 8 minutes, depending on the bacon.
Carefully scoop the bacon onto a paper towel-lined plate with a slotted spoon and let it drain while you make the filling.
Rather skip the skillet? Bake whole strips using my How to Cook Bacon in the Oven tutorial. Once the bacon is crisp, drain it on paper towels. When it’s cool enough to handle, chop or crumble it into small bits.
Step 2: Make the Filling
Next, make the goat cheese filling. Add the softened goat cheese to a small bowl along with chopped pistachios, dried cranberries, rosemary, chives, smoked paprika, and black pepper.
Stir with a flexible spatula or fork, pressing the mix-ins into the cheese, until everything is evenly combined.
I like to chop the rosemary very finely. It has a bold, piney flavor, and larger pieces can taste woody. The chives add a mild oniony freshness, and kitchen scissors are the easiest way to snip them into small, even pieces.
The touch of smoked paprika in the filling picks up the bacon’s smoky flavor, so the filling and topping complement each other.
Filling too dry? Some goat cheese logs are creamier than others. If your mixture still seems dry or crumbly, stir in a little heavy cream, ½ teaspoon at a time, until it holds together and spreads easily.
Step 3: Cut and Pit the Dates
I use a small paring knife for this. Cut a slit down one side of each date, lengthwise, until you feel the knife hit the pit. Stop there. If you cut through the back, the date will split open and won’t hold the filling in a neat pocket.
Gently pry the date open with your fingers and pull out the pit. Then press the sides outward a bit to widen the opening so there’s plenty of room for the filling. Medjools are soft and sticky, so wipe your knife occasionally if it starts to drag.
Some dates may still have small stem caps attached at the ends. Check them over and remove any you find. They’ll pop off easily.
Step 4: Stuff the Dates
Spoon the goat cheese mixture into each date, pressing it gently into the pocket so it fills all the way to the ends. I like to let it mound slightly over the top so the bacon has something to cling to.
You don’t need to fill each date with a precise measurement, but try to divide the cheese mixture evenly so the filling isn’t skimpy toward the end of the batch.
If the filling sticks to your spoon, use a second spoon or a small butter knife to push it off.
Step 5: Finish and Serve
Arrange the stuffed dates on a serving platter and sprinkle them with the crispy bacon, gently tapping it onto the filling so it sticks. Then, finish with a drizzle of hot honey (I use Mike’s) or regular honey if you’re keeping them mild.
Add the toppings right before serving. If they sit too long, the bacon tends to soften, and the honey slides off the filling.
Substitutions and Variations
These goat cheese stuffed dates are easy to adapt to what you have on hand and what your guests enjoy.
- Nuts: Toasted chopped pecans or walnuts work well instead of pistachios. If yours are unsalted, add a pinch of salt to the filling to taste.
- Cheese: For a milder, softer filling, replace up to half the goat cheese with softened cream cheese. You can also replace all of the goat cheese with a Gournay-style cheese, like Boursin Garlic & Fine Herbs. Since it’s already seasoned, leave out the fresh herbs.
- Herbs: Fresh thyme is a nice alternative to rosemary. It’s softer and a little earthier.
- Skip the bacon: Since the bacon is only a topping, you can easily leave it off for a meatless version. Sprinkle on extra finely chopped pistachios or other salted nuts for crunch.
Serving Goat Cheese Stuffed Dates
These stuffed dates are bite-sized and easy to grab, so they’re perfect for passing around at a holiday party or setting out before Thanksgiving dinner. Arrange them in a single layer on a platter so the bacon and honey stay intact.
Set out small napkins nearby, since the honey can get a little sticky. Because the goat cheese filling is perishable, don’t leave the dates out for more than 2 hours.
For a party where they’re one of several appetizers, I generally plan on 2 to 3 dates per person. One batch serves about 4 to 6 guests, so double or triple the recipe for a bigger crowd.
They’re also a great accompaniment to a cheese or charcuterie board. Their sweet, smoky flavor pairs well with crackers, cured meats, fresh grapes or pears, and a mix of nuts.
Make-Ahead and Storage Tips
To make ahead: Stuff the dates up to 24 hours in advance, then cover and refrigerate. Wait to add the bacon and honey until just before serving.
About 15 minutes before guests arrive, take the dates out of the fridge so the goat cheese can soften and the flavors come through.
You can also cook the bacon a day or two ahead. Store it in an airtight container in the fridge, then warm it in a dry skillet for a minute or two to re-crisp it before sprinkling it over the dates.
To store leftovers: Put any leftover stuffed dates in an airtight container and refrigerate them for up to 3 days. The bacon will soften over time, but they’ll still taste great.
I don’t recommend freezing these. Goat cheese tends to turn grainy once it’s thawed, and the dates can become mushy.
More Holiday Appetizers
- Maple Sriracha Devils on Horseback. (Bacon-wrapped dates stuffed with blue cheese, baked with a sweet-and-spicy glaze.
- Cranberry Goat Cheese Log with Pecans. Another make-ahead goat cheese appetizer that’s perfect with crackers.
- Savory Palmiers with Bacon, Gruyère, and Caramelized Onions. Flaky puff pastry swirls that work well for a cocktail party.
Goat Cheese Stuffed Dates with Bacon and Cranberries
Ingredients
- 5 slices regular cut, hickory smoked bacon , cut into a small dice (about ¼ inch)
- 12 whole Medjool dates (about 10 ounces, see Note 1)
- 4 ounces plain goat cheese , slightly softened
- ¼ cup small chopped shelled, roasted, salted pistachios
- ¼ cup small chopped sweetened dried cranberries ("Craisins")
- 1 tablespoon snipped fresh chives
- ½ teaspoon finely chopped fresh rosemary
- ¼ teaspoon smoked paprika
- ⅛ to ¼ teaspoon freshly-ground black pepper (to taste)
- heavy cream , as needed (optional see Note 2)
- 1 tablespoon hot honey (or regular honey for mild), use more or less to taste
Instructions
Cook the Bacon
- Add the diced bacon to a large skillet over medium heat. Cook, stirring occasionally, until the fat is rendered and the bacon is crisp, 5 to 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Set aside. (See Note 3.)
Prep the Dates
- While the bacon is cooking, pit the dates. Using a paring knife, cut a lengthwise slit down one side of each date, just deep enough to reach the pit. Don’t cut all the way through.
- Gently open the date and remove the pit. If your dates still have stem caps attached ot the ends, pull them off and discard them.
Make the Filling
- In a small bowl, combine the goat cheese, pistachios, cranberries, chives, rosemary, smoked paprika, and pepper. Stir until evenly mixed.
- If the mixture is dry or crumbly, stir in heavy cream, ½ teaspoon at a time, until it holds together and reaches your desired amount of creaminess. You want the filling to be spreadable, but not loose.
Assemble and Serve
- Spoon the filling into each date, pressing it gently into the pocket and mounding it slightly on top. The amount of filling you need in each date may vary. Try to divide the mixture evenly between all of the dates.
- Arrange the dates on a serving platter. Sprinkle with the bacon, pressing it gently into the filling. Drizzle with honey and serve.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
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