Time Traveling Table

Let’s talk about the golden era when everything, literally everything, was wrapped in bacon. Chicken? Sure. Brussel sprouts? Obviously. Even dessert wasn’t safe. It was the peak of bacon-mania, and if it could be wrapped, it probably was. So when I saw these bacon-wrapped, cheese-stuffed dates, I figured: okay, that tracks.

And okay, wow. These are absolutely dope. In my house, dates have always been a go-to sweet snack, like nature’s candy, but actually good for you. So taking something I already love and adding goat cheese and wrapping it in salty, crispy bacon? Perfection.

Back in the day, I wouldn’t have touched these, me and goat cheese hadn’t had our moment yet. But now? Now I get it. The tangy-creamy-chewy-smoky combo is elite. These were a full-on flavor bomb, and honestly? 100% a make-again. So nummy.

Servings:

Makes 16 bites, perfect for 4–6 people as an appetizer

Ingredients:

• 16 Medjool dates, pitted
• 4 oz goat cheese, softened (plain or herbed)
• 8 slices bacon, cut in half crosswise
• Toothpicks, soaked in water (helps prevent burning)

Optional Add-Ins:

• Chopped almonds or pecans (for crunch inside)
• Drizzle of honey or balsamic glaze (for serving)

Instructions:

1. Preheat oven to 375°F (190°C)

2. Prep the dates:

• Slice each date lengthwise on one side to open like a little pocket (don’t cut all the way through).
• Remove the pits if not already pitted.

3. Stuff:

• Fill each date with ~1 tsp of goat cheese.
• Optional: tuck in a sliver of almond or pecan inside with the cheese for texture.

4. Wrap:

• Wrap each stuffed date with half a strip of bacon.
• Secure with a toothpick, inserting through the seam and bacon to hold it closed.

5. Bake:

• Place on a foil- or parchment-lined baking sheet, seam side down.
• Bake for 15–20 minutes, turning halfway, until bacon is browned and crispy.

6. Finish & Serve:

• Let cool slightly before serving (they’re molten hot right out of the oven).
• Optional: drizzle lightly with honey or balsamic reduction just before serving for extra flair.

Tips:

• Use thinner bacon for best crisping; thick-cut takes longer to cook and may not wrap tightly.
• These can be prepped ahead and refrigerated, then baked just before serving.
• If the bacon is cooking too slowly, pop under the broiler for the last minute or two, just watch closely! This method can go from perfect to charred real quick.