If you’re on the hunt for an irresistible appetizer that balances sweet, salty, creamy, and herbal flavors all in one bite, the Bacon-Wrapped Medjool Dates Stuffed with Goat Cheese and Drizzled with Honey and Rosemary Recipe is exactly what you need. These little bundles of joy combine the luscious creaminess of goat cheese with the natural sweetness of plump Medjool dates, all wrapped in smoky, crispy bacon and finished off with a fragrant honey and rosemary drizzle. Whether you’re preparing for a cozy gathering or just treating yourself, this recipe will quickly become a beloved staple in your kitchen repertoire.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you – each one plays a crucial role in the symphony of flavor, texture, and aroma that makes this dish so memorable. From creamy goat cheese to fresh rosemary, every component was picked to create balance and elevate the humble date into a gourmet treat.
- 6 ounces goat cheese: Provides a tangy creaminess that contrasts beautifully with the sweetness of the dates.
- 24 Medjool dates (plump ones): Their natural caramel-like sweetness and sticky texture are the perfect foundation for stuffing.
- 12 slices bacon (thin pieces cut in half): Adds a smoky, crispy exterior that brings a satisfying crunch to every bite.
- â…“ cup honey: Used to glaze the bacon-wrapped dates, helping to caramelize and add a luscious sweetness.
- 1 tablespoon rosemary (freshly chopped): Brings an herbal brightness that cuts through the richness and ties all flavors together.
How to Make Bacon-Wrapped Medjool Dates Stuffed with Goat Cheese and Drizzled with Honey and Rosemary Recipe
Step 1: Preheat and Prepare Your Baking Sheet
Start by heating your oven to 400 degrees Fahrenheit. Lining a baking sheet with parchment paper is key for easy cleanup and prevents the dates from sticking. Having everything ready before you start stuffing ensures a smooth process.
Step 2: Pit the Dates
If your Medjool dates aren’t pitted, carefully slice each date lengthwise, making sure not to cut all the way through. Remove and discard the pit, creating a perfect pocket for your creamy goat cheese filling.
Step 3: Stuff the Dates with Goat Cheese
Generously spoon goat cheese into each date’s cavity, then gently press the date closed to seal in the filling. This step is where the creamy texture shines, contrasting the chewy date and crispy bacon layers.
Step 4: Wrap with Bacon
Wrap each stuffed date with half a slice of bacon, making sure to cover as much surface as possible. Place the bacon seam-side down on your baking sheet to keep everything nice and secure. If needed, use a toothpick to hold each bundle together.
Step 5: Drizzle Honey and Rosemary
Mix the fresh rosemary with honey in a small bowl. Drizzle half of this fragrant mixture over the bacon-wrapped dates before baking. This glaze fosters beautiful caramelization and infuses an irresistible aroma during roasting.
Step 6: Bake to Perfection
Pop the tray into the oven and roast for 20 to 25 minutes, or until the bacon is crispy and golden. Keep an eye on them near the end so they don’t burn. The combination of honey and bacon will create a glossy, sticky coating that’s simply divine.
Step 7: Serve Warm with Extra Honey and Rosemary
Once baked, serve your Bacon-Wrapped Medjool Dates Stuffed with Goat Cheese and Drizzled with Honey and Rosemary Recipe warm or at room temperature. Drizzle the remaining honey-rosemary glaze over the top for an extra pop of sweetness and fragrance.
How to Serve Bacon-Wrapped Medjool Dates Stuffed with Goat Cheese and Drizzled with Honey and Rosemary Recipe
Garnishes
Sprinkle some freshly chopped rosemary or cracked black pepper over the top to elevate appearance and add a subtle herbal note. For a touch of elegance, a tiny scattering of toasted pine nuts or slivered almonds offers delightful crunch and color.
Side Dishes
These bites work beautifully alongside a crisp green salad with vinaigrette or a cheese and charcuterie board filled with nuts and dried fruits. Their balanced sweetness and savory bacon make them a fantastic foil for sharper flavors and fresh textures.
Creative Ways to Present
Try threading several stuffed dates onto cocktail picks for an easy-to-grab appetizer. Another fun idea is to arrange them atop a bed of arugula or baby spinach with a splash of balsamic glaze for a fancy presentation that wow guests immediately.
Make Ahead and Storage
Storing Leftovers
Store any leftover Bacon-Wrapped Medjool Dates Stuffed with Goat Cheese and Drizzled with Honey and Rosemary Recipe in an airtight container in the refrigerator. They’ll keep well for up to three days and can be enjoyed cold or reheated.
Freezing
If you’d like to prepare these ahead of time, you can freeze the wrapped dates before baking. Arrange them on a tray, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the bake time.
Reheating
To enjoy leftovers, reheat in a preheated oven at 350 degrees Fahrenheit for about 10 minutes until warm and crisp. Avoid the microwave if possible to maintain the bacon’s delightful crunch and avoid sogginess.
FAQs
Can I use other types of cheese for this recipe?
Yes, while goat cheese offers a wonderful tang and creaminess, you could experiment with cream cheese or blue cheese for a different flavor profile. Just keep in mind the saltiness and softness of the cheese for best results.
What if I don’t have fresh rosemary on hand?
Dried rosemary can work as a substitute, though fresh rosemary provides brighter, more vibrant flavor. Use about half the amount if using dried, and crush it between your fingers before drizzling with honey to release the oils.
Are Medjool dates necessary?
Medjool dates are preferred for their size, sweetness, and soft texture, which make stuffing easier. If you can’t find them, other large, soft dates like Deglet Noor can be used, but flavor and texture may vary slightly.
Can this recipe be made vegetarian?
To make a vegetarian version, replace bacon with a plant-based alternative like tempeh bacon or use puff pastry strips baked until crispy. This will still offer a similar smoky texture without meat.
How do I prevent the bacon from sliding off during baking?
Wrapping the bacon seam-side down and securing it with a toothpick helps keep everything together. Also, chilling the wrapped dates before baking can firm up the bacon and reduce slipping during cooking.
Final Thoughts
This Bacon-Wrapped Medjool Dates Stuffed with Goat Cheese and Drizzled with Honey and Rosemary Recipe is a genuine showstopper that’s as easy to make as it is delightful to eat. Whether you’re serving it at your next party or indulging in a special snack, these bites promise a harmonious explosion of flavors that everyone will rave about. Don’t hesitate – go ahead and make these beauties your next kitchen triumph.
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Bacon-Wrapped Medjool Dates Stuffed with Goat Cheese and Drizzled with Honey and Rosemary Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delightfully sweet and savory Bacon Wrapped Dates stuffed with creamy goat cheese and drizzled with a fragrant rosemary honey glaze. These bite-sized appetizers combine crispy bacon, rich goat cheese, and the natural sweetness of Medjool dates, perfect for entertaining or a sophisticated snack.
Ingredients
Ingredients
- 6 ounces goat cheese
- 24 Medjool dates (plump ones)
- 12 slices bacon (thin pieces cut in half)
- â…“ cup honey
- 1 tablespoon rosemary (freshly chopped)
Instructions
- Preheat Oven. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Pit Dates. If your dates aren’t pitted already, carefully split each date in half lengthwise without cutting all the way through. Remove the pit and discard it.
- Stuff Dates. Spoon a generous amount of goat cheese into each opened date and gently press the edges together to seal the cheese inside.
- Wrap with Bacon. Wrap each stuffed date with half a slice of bacon, placing them seam side down on the baking sheet. Secure with a toothpick if needed to hold the bacon in place.
- Prepare Honey Glaze. In a small bowl, mix the honey with freshly chopped rosemary to create a fragrant glaze.
- Drizzle Honey. Evenly drizzle half of the rosemary honey mixture over the bacon-wrapped dates, ensuring the bacon is coated to help it caramelize during baking.
- Bake. Bake the dates in the preheated oven for 20-25 minutes, or until the bacon is crisp and golden brown.
- Serve. Remove from the oven and serve the dates warm or at room temperature with the remaining honey and rosemary drizzle on the side for extra flavor.
Notes
- Choose plump Medjool dates for the best texture and sweetness.
- Using thin bacon slices helps them cook fully and become crispy without needing to precook.
- You can secure the bacon with toothpicks to keep it wrapped during baking.
- Serve warm or at room temperature for best flavor and texture.
- These can be made a few hours ahead and refrigerated; reheat briefly before serving.
