Goat Cheese Stuffed Dates with Bacon and Cranberries
Sweet Medjool dates are stuffed with an herby goat cheese filling studded with pistachios and dried cranberries. Topped with crispy bacon and a drizzle of hot honey (or regular honey), they’re an easy make-ahead appetizer for holiday parties.
Servings: 12 stuffed dates (4 to 6 servings)
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
1. Dates: Buy whole Medjool dates rather than pre-pitted. Pre-pitted dates are often drier, and their cuts can be uneven, making them harder to fill.
2. Goat cheese: Some brands of goat cheese are creamier than others. If your filling is dry or crumbly, add heavy cream to the filling as directed.
3. Bacon: If you prefer, you can bake full strips of bacon on a foil-lined baking sheet at 400F, until crisp. Drain on paper towels, cool, and chop or crumble into bits.
4. Make-ahead: Stuff the dates up to 24 hours ahead, then cover and refrigerate. Let them sit at room temperature for about 15 minutes before serving. Add the bacon and honey just before serving.
5. Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing isn’t recommended. Don’t leave the dates at room temperature for more than 2 hours.
Nutrition
Serving: 2stuffed dates | Calories: 188kcal | Carbohydrates: 10g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 21mg | Sodium: 192mg | Potassium: 115mg | Fiber: 1g | Sugar: 8g | Vitamin A: 282IU | Vitamin C: 0.5mg | Calcium: 36mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
