China Farm Date & Bacon Recipe

Prepare dates

Using a small paring knife, make a lengthwise slit in each Medjool date and remove the pit. Set pitted dates on a plate.

Make savory cheese filling

In a small bowl, combine goat cheese (or cream cheese), soy sauce, hoisin sauce, rice vinegar, and black pepper. Mix until smooth and well blended. Taste and adjust salt/umami with another 1/4 tsp soy sauce if needed.

Stuff dates

Using a teaspoon or small piping bag, fill each pitted date with about 1 teaspoon of the cheese mixture, pressing gently so the filling sits slightly recessed into the date so it won’t spill when wrapped.

Prepare bacon

Cut each bacon slice in half crosswise to yield 12 pieces. Wrap one bacon half around each stuffed date, with the seam on the underside. If bacon is very thick, secure with a toothpick (soak toothpicks 10 minutes in water first to reduce burning).

Pan-sear or oven-bake

Oven method (recommended for even cooking): Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon-wrapped dates seam-side down on the rack. If using the honey glaze, brush each bacon-wrapped date lightly with 1 teaspoon honey. Bake for 15–20 minutes, rotating the pan once halfway, until bacon is crisped and caramelized. Pan method: Heat a large skillet over medium heat. Add the wrapped dates seam-side down and cook 2–3 minutes per side, turning frequently, until bacon is browned and crisp and cooked through (about 10–12 minutes). Transfer to a paper-towel-lined plate to drain briefly.

Garnish and serve

Remove toothpicks if used. Sprinkle toasted sesame seeds over the warm dates and scatter thinly sliced scallions on top. Serve warm as an appetizer. Leftovers can be kept in an airtight container in the refrigerator for up to 2 days and reheated in a 350°F (175°C) oven for 6–8 minutes to re-crisp bacon.