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Ingredients
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Dates & Filling
Bacon & Assembly
Finishing (optional)
Method
Dates & Filling
Prep the dates
Preheat the oven to 400°F (200°C). Using a sharp paring knife, make a lengthwise slit in each date and remove the pit, keeping the date mostly intact (do not cut all the way through). Pat dates dry with paper towel if they seem sticky.
Make the filling
In a small bowl, mix the soft goat cheese with 2 tablespoons balsamic glaze and 1 teaspoon freshly ground black pepper until smooth and well combined. Taste and adjust pepper or balsamic to your preference.
Using a small spoon or a piping bag fitted with a small round tip (or a zip-top bag with a corner snipped), fill each pitted date with about 1/2 tablespoon of the balsamic goat cheese mixture. Gently press the date closed around the filling so it stays inside.
Bacon & Assembly
Wrap the dates
Cut each bacon slice in half crosswise (so you have 24 pieces). Wrap one half-slice of bacon around each stuffed date, slightly overlapping the bacon ends. Secure the bacon with a toothpick pushed through the center of the date.
Arrange for baking
Place the wrapped dates seam-side down on a wire rack set over a rimmed baking sheet lined with foil (to catch drips). Leave a little space between each date for even cooking. If you don’t have a rack, place them directly on the foil-lined sheet; drain any excess grease halfway through cooking.
Bake
Bake in the preheated 400°F (200°C) oven for 15–20 minutes, or until the bacon is crisp to your liking. Rotate the pan once halfway through to promote even browning. For extra-crispy bacon, broil on high for 1–2 minutes at the end—watch carefully to prevent burning.
Finishing & Serve
Remove the baking sheet from the oven and transfer the dates to a serving platter. While still warm, optionally drizzle with an additional 1 tablespoon balsamic glaze and sprinkle with flaky sea salt and fresh thyme leaves or chopped parsley for color and brightness.
Let cool for 2–3 minutes to allow the cheese to set slightly. Serve warm or at room temperature. Each date is best eaten within 1–2 hours of baking for optimal bacon crispness; leftovers can be reheated in a 350°F (175°C) oven for 5–7 minutes.