Bacon-Wrapped Dates Stuffed with Goat Cheese and Almonds

Sink your teeth into these irresistible Bacon-Wrapped Stuffed Dates. Medjool dates have a delicate skin and a creamy, candy-like center. Stuffed with spicy chorizo and wrapped in smoky bacon, then finished with a drizzle of honey, these bites become addictive. They’re rich and satisfying, so one or two is often enough, but they disappear fast at parties.

Perfect as an appetizer for gatherings, holidays, or a personal treat, these stuffed dates always impress. I’ve served them at several events and trays are emptied within minutes. Their balance of sweet, spicy, and salty flavors makes them an instant crowd-pleaser.

How to Prep and Cook These Bite-Sized Bacon-Wrapped Stuffed Dates

Ingredients:

This recipe uses just a few simple ingredients: Medjool dates, spicy pork chorizo, and bacon. A final touch of honey elevates the flavors.

Medjool Dates – Choose soft, plump, shiny dates rather than dry, hard, or heavily crystallized ones. Slight wrinkling is normal for fresh dates, but avoid those with visible sugar crystals on the skin.

Chorizo – Use raw Mexican-style chorizo from the meat department rather than the cured Spanish variety found in the deli. It’s richly seasoned and can range from mild to spicy; choose your preferred heat level. For this recipe, spicy chorizo complements the dates and bacon nicely.

Center-Cut Bacon – Center-cut bacon is a good choice because it’s not too fatty, but you can use whichever bacon you prefer. Aim for medium-thickness slices so the bacon is noticeable without overpowering the bites.

Prepping the Stuffed Dates

Making bacon-wrapped dates is straightforward but requires a bit of hands-on time for pitting, stuffing, and wrapping. The results are well worth it.

Pitting the Dates. You can buy pre-pitted dates, but pitting them yourself is simple. Use a paring knife to make a gentle lengthwise slit, stop when you reach the pit, then pry the date open and remove the pit.

Stuffing the Dates. Spoon about a heaping teaspoon of chorizo into each sliced date, then gently press the sides of the date around the sausage. It’s okay if the date doesn’t fully enclose the chorizo; the bacon will secure it.

Wrapping the Dates. Cut each bacon slice in half crosswise, wrap a piece around each stuffed date, and secure with a toothpick or cocktail pick.

Searing the Bacon-Wrapped Stuffed Dates

Heat a large oven-proof skillet over medium-high. You want the pan hot before adding the stuffed dates. Work in batches if necessary. Sear each side about 2 minutes to brown and crisp the bacon; this step mainly chars the exterior—internal cooking finishes in the oven.

Finishing in the Oven

Preheat the oven to 400°F (200°C). After searing, transfer the oven-proof skillet to the oven or arrange the dates on a baking sheet in a single layer. Bake for 10–12 minutes, until the center is cooked through and the bacon is crisp.

• If you skip the searing step, you can bake them directly, but they will need more time and won’t develop the same charred exterior. If baking without searing, cook about 12–14 minutes per side at 400°F, turning halfway through.

Finishing Touch: Honey

A drizzle of honey is essential. Right before serving, drizzle honey over the warm dates to enhance the natural sweetness and balance the savory chorizo and bacon. Keep extra honey available for guests who want more.

Make-Ahead and Freezing Instructions

Prepare the dates up to the point of searing, then flash-freeze them on a baking sheet for 2–3 hours. Transfer to a freezer bag and store for up to one month. Thaw overnight in the refrigerator before searing and finishing in the oven as directed.

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