Ingredients
Equipment
Method
Prep and preheat
- Preheat oven to 400F and line a sheet pan with parchment. Keep the tray ready so the dates can bake right after assembling.
Stuff and wrap
- Slit each date open along one side, then open it like a pocket. Each date should have room for filling without tearing.
- Fill each date with a small spoonful of goat cheese and one whole roasted almond. Aim for a modest amount so the bacon can wrap without bursting.
- Wrap each stuffed date with a half slice of bacon and place seam-side down on the baking sheet. Arrange them in a single layer with space so they crisp evenly.
Bake and finish
- Bake at 400F for 15-18 minutes, turning once, until the bacon is crisp. Look for browned bacon edges and a glossy, set filling.
- Drizzle with honey right after baking. Garnish with fresh thyme or flaky sea salt, then serve warm.
Notes
For the cleanest bacon crisp, keep the dates seam-side down and avoid crowding on the sheet pan. Store leftovers in the refrigerator up to 3 days, and rewarm in a 350F oven for 5-8 minutes to re-crisp the bacon; freezing is not recommended. For a vegetarian variation, swap bacon for thin prosciutto-style wrap or use a plant-based bacon if you want a similar texture.