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Ingredients
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Dates & Filling
Wraps & Finish
Method
Dates & Filling
Prep dates
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Using a small paring knife, make a lengthwise slit along each date and remove the pit, keeping the date intact (do not cut completely through). Set dates on the prepared rack or sheet, slit side up.
Make goat cheese filling
In a small bowl, combine the soft goat cheese, honey, chopped thyme leaves, and black pepper. Mix with a spoon until smooth and homogenous. Taste and adjust honey or pepper as desired.
Stuff dates
Using a small spoon or a piping bag (or a zip-top bag with a corner snipped), fill each pitted date with about 1 teaspoon of the goat cheese mixture. Slightly overfill so the cheese peeks out of the slit but do not pack so tightly that the dates split.
Wraps & Finish
Prepare bacon
Cut each bacon slice in half crosswise to make 24 shorter pieces. If using thick-cut bacon, you can partially cook the strips in a skillet or microwave for 1-2 minutes to render some fat and make them pliable; for thin-cut bacon, raw is fine.
Wrap dates
Wrap one half-slice of bacon around each stuffed date, starting at one end and overlapping slightly. Secure with a toothpick inserted through the bacon and into the date (push through both sides to anchor). Place wrapped dates back on the rack or baking sheet, leaving space between them.
Bake
Brush or drizzle a small amount of olive oil over the bacon-wrapped dates (optional). Bake in the preheated 400°F (200°C) oven for 15-20 minutes, or until bacon is crisp and browned to your liking. If your oven cooks unevenly, rotate the baking sheet halfway through. For extra crispness, finish under the broiler for 1-2 minutes while watching closely.
Rest & garnish
Remove from oven and let rest for 2-3 minutes on the rack to cool slightly and let juices settle. Transfer to a serving platter, discard toothpicks as you serve or leave them in for guests. Sprinkle with chopped toasted pistachios or chopped parsley for color and a slight crunch, and drizzle a little extra honey if desired.