Stuffed Dates with Goat Cheese, Bacon, and Pecans
Published on December 28, 2025
Quick Summary
These Stuffed Dates with Goat Cheese, Bacon, and Pecans are the perfect sweet-and-savory appetizer. Creamy goat cheese is mixed with crispy bacon, crunchy pecans, and fresh herbs, then stuffed into tender Medjool dates and finished with a drizzle of honey. Easy to make, elegant to serve, and always a crowd favorite for parties, holidays, and entertaining.
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Pin ItMy Go-To Stuffed Dates for Parties and Holidays
If there’s one appetizer I can always count on to disappear fast, it’s stuffed dates. They’re simple, elegant, and that sweet-and-savory combo gets people every time. I’ve made a lot of variations over the years, but this version with creamy goat cheese, crispy bacon, and crunchy pecans is always a crowd pleaser.
I love recipes like this because they feel a little fancy without being fussy. You don’t need a long list of ingredients or a lot of prep, but the end result tastes like something you’d order at a great restaurant. The natural sweetness of Medjool dates pairs perfectly with tangy goat cheese, smoky bacon, and toasted pecans, and a drizzle of honey on top takes everything over the top.
These stuffed dates are one of my go-to appetizers for holidays, dinner parties, happy hour, or anytime I’m entertaining. They’re easy to prep ahead, can be served at room temperature or warmed slightly, and they always get rave reviews. If you’re looking for a crowd-pleasing bite that feels special but is effortless to make, you’re going to love these.
Ingredients with Helpful Notes
- Medjool dates: Use large, soft Medjool dates for the best texture and flavor. They’re naturally sweet, tender, and perfect for stuffing.
- Goat cheese: Let it come to room temperature so it’s easy to mix and stuff. A plain, creamy goat cheese works best.
- Cooked bacon: Finely chop so you get bacon in every bite. Crisp bacon adds great texture and smoky flavor.
- Pecans: Chop them fairly small for even distribution. Toasting them lightly enhances the flavor.
- Fresh parsley: Adds freshness and a pop of color.
- Fresh thyme: A little goes a long way and pairs beautifully with goat cheese and bacon.
- Honey or hot honey: Optional, but highly recommended for that sweet finish. Hot honey adds a subtle kick.
Tips for Making the Best Stuffed Dates
- Use a small knife to make a shallow slit, don’t cut all the way through. You want the date to act like a little boat.
- Mix the filling until smooth and well combined so every bite has balanced flavor.
- Don’t overstuff, but mound slightly for a pretty presentation.
- Garnish with extra pecans and herbs right before serving for the best look.
- For a warm version, bake just until slightly melty, don’t overheat or the dates can split.
- Drizzle with honey or hot honey for the final finishing touch!
- Make-ahead friendly! Assemble the dates up to 24 hours in advance and store in an airtight container in the refrigerator. Bring to room temperature or warm briefly before serving. Drizzle with honey and add garnishes right before serving.
How to Store
- Store leftover stuffed dates in an airtight container in the refrigerator for up to 3 days.
- Bring to room temperature before serving, or warm briefly in the oven at 350°F until just heated through.
- These are best enjoyed fresh but hold up well for make-ahead entertaining.
Stuffed Dates with Goat Cheese, Bacon & Pecans
Ingredients
- 16 pitted Medjool dates
- 4 oz goat cheese, at room temperature
- 1/3 cup finely chopped cooked bacon
- 1/4 cup chopped pecans, plus extra for garnish
- 1 tablespoon chopped fresh parsley, plus extra for garnish
- 1/2 teaspoon chopped fresh thyme
- Kosher salt and black pepper, to taste
- Hot honey or regular honey, for drizzling (optional)
Instructions
- Prep the dates. Use a small knife to make a shallow lengthwise slit along the top of each date. Gently open them to form a “boat” for the filling, being careful not to cut all the way through. Set aside.
- Make the filling. In a small bowl, mix together the goat cheese, cooked bacon, chopped pecans, parsley, thyme, salt, and pepper until well combined.
- Stuff the dates. Use a small spoon to fill each date with the goat cheese mixture, mounding slightly over the top.
- Garnish and drizzle. Sprinkle the stuffed dates with extra chopped pecans and parsley. Drizzle with honey or hot honey if desired.
- Optional warm serving. For warm, slightly melty dates, place the stuffed dates on a baking sheet and bake at 375°F for 5–7 minutes. Serve immediately.
Nutrition
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