Bacon Wrapped Dates

Ingredients

Instructions

1. 1

   PREHEAT AND PREP: Preheat your oven to 400°F (200°C). Place a wire cooling rack on top of a rimmed baking sheet lined with foil (the rack elevates the dates so the bacon crisps on all sides, and the foil catches drips for easy cleanup).

2. 2

   PREPARE THE DATES: Check that your dates are pitted - most Medjool dates have the pit removed, but double-check. Using a sharp knife, slice each date lengthwise along one side to create a pocket, cutting about halfway through. Open the date slightly like a book.

3. 3

   STUFF WITH GOAT CHEESE: Using a small spoon or your fingers, stuff about 1 teaspoon of softened goat cheese into the pocket of each date. Press the date closed around the cheese - some cheese peeking out is fine. The tangy goat cheese balances the sweet dates perfectly.

4. 4

   WRAP WITH BACON: Take half a bacon slice and wrap it around each stuffed date, starting at one end and spiraling toward the other. The bacon should overlap itself slightly and cover most of the date. Tuck the end of the bacon underneath.

5. 5

   SECURE AND ARRANGE: Push a toothpick through the center of each wrapped date to hold the bacon in place. Place the dates on the wire rack, seam-side down, spacing them about 1 inch apart so air circulates and the bacon crisps evenly.

6. 6

   BAKE UNTIL CRISPY: Bake for 15-18 minutes until the bacon is golden brown and crispy. The exact time depends on your bacon thickness - thin bacon cooks faster. For extra crispiness, broil for 1-2 minutes at the end, watching carefully to prevent burning.

7. 7

   COOL AND SERVE: Let cool for 5 minutes - the cheese inside will be very hot. Remove toothpicks before serving (or warn guests they're there). Serve warm. These can be assembled ahead and refrigerated for up to 8 hours before baking.