Loading...

Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the dates: If your Medjool dates are not already pitted, carefully slice them lengthwise down one side and remove the pit. Be careful not to cut all the way through, creating a pocket for the filling.

Prepare the filling: In a small bowl, combine the softened goat cheese, cream cheese, and chopped pecans. Mix well until thoroughly combined.

Stuff the dates: Carefully spoon or use a small knife to fill each date with approximately 1 teaspoon of the cheese mixture. Gently press the date closed around the filling.

Wrap the dates: Take one half-slice of bacon and wrap it snugly around each stuffed date. Secure the bacon with a toothpick if desired, though often the bacon will stay in place during baking. Place the wrapped dates seam-side down on the prepared baking sheet.

Bake the dates: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the bacon is crispy and golden brown. The cheese inside should be warm and slightly gooey.

While the dates are baking, prepare the balsamic glaze (if using): In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a gentle simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, for 8-12 minutes, or until the glaze has thickened enough to coat the back of a spoon. Be careful not to over-reduce, as it will thicken further as it cools.

Serve: Remove the bacon-wrapped dates from the oven. Let them cool for a few minutes before serving. If using, drizzle with the balsamic glaze just before serving. These are best served warm.


Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the dates: If your Medjool dates are not already pitted, carefully slice them lengthwise down one side and remove the pit. Be careful not to cut all the way through, creating a pocket for the filling.

Prepare the filling: In a small bowl, combine the softened goat cheese, cream cheese, and chopped pecans. Mix well until thoroughly combined.

Stuff the dates: Carefully spoon or use a small knife to fill each date with approximately 1 teaspoon of the cheese mixture. Gently press the date closed around the filling.

Wrap the dates: Take one half-slice of bacon and wrap it snugly around each stuffed date. Secure the bacon with a toothpick if desired, though often the bacon will stay in place during baking. Place the wrapped dates seam-side down on the prepared baking sheet.

Bake the dates: Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the bacon is crispy and golden brown. The cheese inside should be warm and slightly gooey.

While the dates are baking, prepare the balsamic glaze (if using): In a small saucepan, combine the balsamic vinegar and brown sugar. Bring to a gentle simmer over medium heat, then reduce the heat to low and cook, stirring occasionally, for 8-12 minutes, or until the glaze has thickened enough to coat the back of a spoon. Be careful not to over-reduce, as it will thicken further as it cools.

Serve: Remove the bacon-wrapped dates from the oven. Let them cool for a few minutes before serving. If using, drizzle with the balsamic glaze just before serving. These are best served warm.
