These turkey bacon wrapped dates are filled with tangy goat cheese and baked until the outside is crisp and the centers are warm and creamy. I love serving them as a Thanksgiving appetizer because they feel special, yet they take only a handful of ingredients to make.
Why You’ll Love This Appetizer
Sweet dates, savory turkey bacon, and tangy goat cheese make each bite a lovely mix of flavors and textures. You can assemble the dates ahead of time, then bake them just before guests arrive. They’re easy to pick up and enjoy while everyone gathers around the table.
This Appetizer Ingredients & Substitutions
- 18 large Medjool dates, pitted
- 4 ounces goat cheese, softened
- 9 slices turkey bacon, cut in half crosswise
- 18 toothpicks, soaked in water for 10 minutes if using
- 1 teaspoon finely chopped fresh thyme, optional
- Freshly ground black pepper, to taste
Medjool dates are plump and easy to fill, but smaller pitted dates work too. For a milder filling, swap the goat cheese for softened cream cheese. A pinch of chopped thyme adds a fresh, savory note, while cracked black pepper balances the dates’ sweetness.
Step-by-Step Instructions to Make This Appetizer
1. Prepare the oven and filling
Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil. Stir the goat cheese with thyme and a little black pepper, if using.
2. Fill the dates
Gently open each pitted date and spoon in about 1 teaspoon of goat cheese. Press the sides together lightly without squeezing out the filling.
3. Wrap each date
Wrap one half-slice of turkey bacon around each date. Place each date seam-side down on the prepared baking sheet. Secure with a toothpick if needed.
4. Bake until crisp
Bake for 18 to 22 minutes, turning the dates once halfway through, until the turkey bacon is browned and crisp. Oven times can vary, so start checking a few minutes early. Let them cool for about 5 minutes before serving, as the filling will be hot.
Tips for Success
- Choose dates that are soft and plump so they’re easy to open and fill.
- Pat the dates dry if they feel sticky or damp. A dry surface helps the turkey bacon brown.
- Keep the filling inside the dates, and place the wrapped side down on the baking sheet to help hold each bundle together.
- Leave a little space between the dates so hot air can circulate and crisp the edges.
- For the neatest presentation, use toothpicks to secure the turkey bacon, then remove them before serving if you prefer.
Variations of This Appetizer
- Add crunch: Tuck a small piece of walnut or pecan into each date with the cheese.
- Try another cheese: Use softened cream cheese or a mild, crumbly cheese in place of goat cheese.
- Add a little heat: Sprinkle a pinch of chili flakes into the filling.
- Finish with herbs: Add chopped rosemary or thyme to the goat cheese, or scatter fresh herbs over the dates after baking.
Serving Suggestions: What to Pair with This Appetizer
Serve the dates warm on a platter as part of a Thanksgiving appetizer spread. They pair nicely with crisp apple slices, roasted nuts, fresh grapes, and a simple vegetable tray. For a larger gathering, add them to a board with crackers, sliced pears, and a few other small bites.
Storage & Reheating Instructions
Store leftover dates in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet in a 350°F (175°C) oven for 8 to 10 minutes, until warmed through. An air fryer also works well; heat at 350°F for about 3 to 5 minutes, checking often. The microwave warms them quickly, though the turkey bacon won’t stay as crisp.
Memories Made Around the Table
I always enjoy having a few warm appetizers ready when family and friends arrive for Thanksgiving. These stuffed dates are the kind of small bite people reach for between conversations, and their sweet, savory filling tends to make the platter disappear quickly. I like setting them out while the last dishes are being finished, so there’s something inviting to share before dinner.
FAQs
Can I prepare these dates ahead of time?
Yes. Fill and wrap the dates, arrange them on a covered tray, and refrigerate for up to 24 hours before baking. Bake just before serving for the crispest result.
Do I need to soak the toothpicks?
Soaking wooden toothpicks for about 10 minutes can help keep them from scorching in the oven. Toothpicks are optional if the turkey bacon stays wrapped in place.
How do I know when the dates are done?
The turkey bacon should look browned and crisp, and the dates should be warm. Begin checking around 18 minutes, since slice thickness and ovens can affect the cooking time.
Can I serve these at room temperature?
They’re best warm, but they can be served at room temperature for a short time. For food safety, avoid leaving them out for more than 2 hours.
Final Thoughts
With just a few ingredients, these turkey bacon wrapped dates bring a pleasing sweet-savory contrast to the Thanksgiving table. Make a batch for guests, and serve them warm while the cheese is creamy and the edges are crisp.
Stuffed Dates
Equipment
- 1 Rimmed baking sheet
- 1 Parchment paper or foil
- 1 Mixing Bowl
- 1 Spoon
- 18 Toothpicks optional
Ingredients
- 18 large Medjool dates pitted
- 4 ounces goat cheese softened
- 9 slices turkey bacon cut in half crosswise
- 18 toothpicks soaked in water for 10 minutes if using
- 1 teaspoon fresh thyme finely chopped; optional
- black pepper freshly ground, to taste
Instructions
- Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or foil. Stir the goat cheese with thyme and a little black pepper, if using.
- Gently open each pitted date and spoon in about 1 teaspoon of goat cheese. Press the sides together lightly without squeezing out the filling.
- Wrap one half-slice of turkey bacon around each date. Place each date seam-side down on the prepared baking sheet. Secure with a toothpick if needed.
- Bake for 18 to 22 minutes, turning the dates once halfway through, until the turkey bacon is browned and crisp. Oven times can vary, so start checking a few minutes early. Let them cool for about 5 minutes before serving, as the filling will be hot.