Preheat the oven to 400°F (200°C).

Line a rimmed baking sheet with parchment paper or foil; if using a cooling rack, set it on the sheet. This lets air circulate and helps the bacon crisp.

Arrange a small bowl for the goat cheese, a plate for the wrapped dates, and a tray for used toothpicks so everything stays organized.

Pro tip: If your oven runs hot, set the rack one notch below center so the bacon browns without burning.

Hold a date and make a lengthwise cut along one side with a small paring knife—just enough to open it.

Gently pry the flesh apart and remove the pit with the tip of the knife or your fingers.

Repeat for all dates and place them on a plate, cut-side up.

Pro tip: If a date is stubborn, soak it for 5–10 minutes in warm water, then pat dry—this softens it and makes pitting easier.

Spoon or pipe about 1–2 teaspoons of softened goat cheese into each date’s cavity. Fill gently so the date keeps its shape.

If you like, press a tiny sprig of herb or a few chopped nuts into the goat cheese for texture before closing the date.

Pro tip: Use a piping bag (or a small zip-top bag with a corner snipped) for neater, faster filling—less mess and perfectly uniform bites.

Take a half-slice of bacon and wrap it around each stuffed date, overlapping slightly so the bacon stays put.

Secure the bacon with a toothpick pushed through the center from top to bottom. Place each wrapped date on the prepared rack or directly on the lined baking sheet with the seam side down.

Pro tip: If you prefer extra-crispy bacon, lightly pre-cook the bacon for 2–3 minutes in the microwave or a skillet until it just starts to render—don’t cook it through. This cuts overall oven time and helps the dates stay tender.

Slide the tray into the preheated oven. Bake for 15–20 minutes, turning the dates once halfway through to brown evenly.

Watch closely in the last 5 minutes—bacon can go from perfect to overdone quickly. You want deep golden, crisp edges but not burnt.

Pro tip: If using thick-cut bacon, reduce oven temp to 375°F (190°C) and bake 20–25 minutes, checking frequently.

Remove the baking sheet from the oven and let the dates rest for 2–3 minutes—they’ll firm up slightly and are easier to handle.

Transfer to a serving platter. Drizzle lightly with honey if using, and scatter fresh rosemary or thyme for color and aroma.

Serve warm (not piping-hot) so guests can enjoy the creamy goat cheese center.

Pro tip: A short rest is important—hot goat cheese will be very soft and can spill out if you serve immediately.

Assemble ahead: You can fill and wrap the dates up to 24 hours in advance—cover and refrigerate on a tray, then bake when ready.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a 350°F (175°C) oven for 6–8 minutes to re-crisp the bacon; avoid the microwave if you want to keep the texture.

Pro tip: If you need to transport these, bake, cool slightly, then pack with paper towel layers to absorb extra grease and reheat briefly on arrival.