These glazed bacon wrapped dates with goat cheese are the perfect combination of sweet, salty, crispy, and creamy. They’re an easy appetizer to make for holiday parties, watch parties, and anytime you need a quick and easy snack.
Why You’ll Love these Bacon Wrapped Dates with Goat Cheese
I’ve always believed a great appetizer makes such an impact, and these glazed bacon wrapped dates do just that. I tinkered with glaze times more than once so you don’t have to: you get sticky, glossy edges without burning the honey. The juicy Medjool dates, creamy goat cheese, and crisp bacon hit every texture.
This is one of those recipes that impresses guests but feels easy enough to throw together last minute.
A few recipe highlights:
- Crispy, crackly bacon that doesn’t go limp
- A balance of sweet + salty + herbs
- A one-bite party showstopper
- Tips that help you avoid burnt glaze or soggy bacon
Looking for another easy appetizer recipe? Try fried goat cheese, whipped goat cheese, or caprese dip next.
Tested Tips Before You Start…
- Allow the goat cheese to come to room temp before stuffing. This makes it easier to spread and stuff the dates.
- Use a knife, small spoon or piping bag to fill the dates
- Choose thin sliced bacon so it cooks and crisps quickly.
- Brush glaze mid-bake, not at the beginning, so it doesn’t burn.
- Watch closely the last 1–2 minutes as the glaze can burn.
- Resting is non-negotiable. You’ll get a glossy set glaze vs. drippy mess.
Ingredients You’ll Need
- Dates: I like large Medjool dates that you find near the produce section at the grocery store.
- Goat cheese: It’s usually in the specialty cheese section.
- Bacon: Thin bacon works better because it cooks quicker! I recommend the same for air fryer bacon wrapped chicken breast.
- Optional honey glaze: Honey, rosemary, and thyme.
How to Make Glazed Bacon Wrapped Dates
- Step 1: Stuff the Dates. Slice the large dates lengthwise. Add the goat cheese in the center. Optional: add a pecan halve.
- Step 2. Wrap in Bacon. Start the stuffed date at the end of the bacon and roll it tightly.
- Step 3. Bake and Glaze. Bake for 10 minutes, add the glaze if desired, flip and continue to bake until the bacon is cooked and crispy.
Need another Thanksgiving appetizer? Try sweet potato puffs, twisted bacon, or baked brie with fig jam.
Recipe Variations
- Swap in blue cheese or cream cheese for goat cheese.
- Use proscuitto (an Italian cured ham) instead of bacon.
- Add a pecan to the goat cheese for some crunch.
- Use maple syrup instead of honey to coat the bacon.
- Use half the amount of dried herbs or leave it out completely.
Make-Ahead and Storage
Pit, stuff, and wrap the dates in bacon up to 8 hours before cooking. When you’re ready, remove from the fridge, make the honey herb topping and cook according to instructions.
Store in an airtight container in the fridge for up to 2 days. Reheat gently in oven or toaster oven, not the microwave which can soften the bacon.
More Goat Cheese Appetizers
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Glazed Bacon Wrapped Dates with Goat Cheese
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Ingredients
- 16 Medjool dates
- 4-6 ounces goat cheese
- 8 pieces thin sliced bacon cut in half
- 1/4 cup honey
- 1 Tablespoon fresh chopped rosemary
- 1 Tablespoon fresh chopped thyme
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Slice the dates lengthwise, open them and discard the pit inside. Stuff each date with approximately 1 teaspoon of goat cheese. Pinch the sides of the dates together to seal the opening.4-6 ounces goat cheese, 16 Medjool dates
- Cut each slice of bacon in half and place the date at one end and roll it tightly in the bacon. Repeat with each date and place on the prepared baking sheet seam side down.8 pieces thin sliced bacon
- Bake in the preheated oven for 10 minutes.
- While they're baking, mix the honey and herbs together in a small bowl. Remove the dates from the oven when they're done and drizzle or brush the honey onto the top of the dates, covering as much as possible.1/4 cup honey, 1 Tablespoon fresh chopped rosemary, 1 Tablespoon fresh chopped thyme
- Bake for another 3-5 minutes, until the bacon is crisp and the honey bubbles. keep a close eye so that the honey on the bacon doesn't burn. Sprinkle with salt and serve warm or room temperature.
Notes
- Allow the goat cheese to come to room temp before stuffing. This makes it easier to spread and stuff the dates.
- Use a knife, small spoon or piping bag to fill the dates
- Use a large, oven-safe pan or a cast-iron skillet.
- Choose thin sliced bacon so it cooks and crisps quickly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
You can make bacon wrapped dates in the air fryer and they are delicious! Preheat it to 390°F while you stuff the dates. Air fry for 10 minutes then glaze and cook for another 2-3 minutes. Watch closely so they don’t burn!
Reheat bacon wrapped dates in the oven at 400 or air fryer at 390 until heated through and crispy, about 5-7 minutes.
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Loveeee
Best bacon wrapped dates recipe I have ever made! The honey herb glaze was amazing.