Wood Oven Dates Recipe
whipped goat cheese, applewood bacon, hot honey
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dates & Filling
Bacon & Assembly
Hot Honey & Finish
Method
Dates & Filling
- 1
Prepare dates
Preheat wood-fired oven or conventional oven to 425°F (220°C). If using a wood oven, allow it to stabilize so you have a steady 425°F cooking area. Using a small paring knife, make a lengthwise slit in each Medjool date and remove the pit if not already pitted, keeping the body mostly intact to hold the filling. Lightly dust the cut interior with about 1 tsp flour if the goat-cheese mixture seems very wet (optional).
- 2
Make goat cheese filling
In a small bowl, combine whipped goat cheese, softened cream cheese, 1 tsp honey, lemon zest and 1 tsp freshly ground black pepper. Stir until smooth and easily pipeable or spoonable. Taste and adjust: add another 1/2 tsp honey if you want sweeter contrast, or a pinch more pepper for bite.
- 3
Stuff dates
Using a small spoon or a piping bag, fill each prepared date with about 1 tablespoon of the goat cheese mixture. Fill gently so the dates retain their shape.
Bacon & Assembly
- 4
Prepare bacon
Cut each slice of applewood bacon in thirds crosswise so you have 24 pieces. Partially cook the bacon: either par-cook in a skillet over medium heat for 3–4 minutes per side until it just begins to brown but is still pliable, or place on a rimmed sheet and bake in the 425°F oven for about 6–8 minutes. The bacon should be flexible enough to wrap but have begun to render fat.
- 5
Wrap dates
Wrap each stuffed date with one piece of partially cooked bacon, overlapping slightly. Secure with a toothpick through the center of the date. Place wrapped dates on a lightly oiled or parchment-lined baking sheet or an oven-proof cast-iron pan suitable for a wood oven. Space them about 1/2 inch apart.
- 6
Finish in the wood oven
Transfer the pan to the wood-fired oven (or conventional oven) preheated to 425°F. Roast for 8–12 minutes, turning the pan once halfway through, until the bacon is crisp and caramelized and the goat cheese is warmed. In a very hot wood oven the time may be closer to 6–9 minutes — watch carefully to avoid burning. Remove when bacon is crisp and dates are heated through.
Hot Honey & Finish
- 7
Make hot honey
While the dates roast, make the hot honey: in a small saucepan over low heat combine 1/2 cup honey, 1 tsp apple cider vinegar, 1/2 tsp red pepper flakes, 1/4 tsp smoked paprika and 1/4 tsp kosher salt. Warm gently, stirring, until the honey thins and the flavors meld, about 3–5 minutes. Do not boil. Remove from heat and let infuse for 5 minutes; strain if you prefer a smooth honey without flakes.
- 8
Glaze and garnish
When the bacon-wrapped dates come out of the oven, transfer them to a serving platter. Using a spoon, drizzle about 1–2 teaspoons of the hot honey over each date (or brush lightly). Garnish with fresh thyme leaves and a final light crack of black pepper if desired. Serve warm.