Bacon-Wrapped Dates with Goat Cheese

Dates , Bacon , Goat Cheese , Maple Syrup

Best for: Sweet-and-savory bites for a Christmas gathering.

Sweet dates, tangy goat cheese, and crisp bacon make an easy little Christmas treat. A light maple-pepper finish adds sparkle without making the platter sticky or overly sweet.

Grill: Indirect heat at 375°F. Equipment: Covered grill, rimmed grill-safe pan, metal rack, 24 wooden toothpicks, small brush.

Ingredients

25–35 Minutes Cool: 5 minutes. Total: 55–65 minutes.

Directions

Preheat the grill to 375°F indirect heat and set a rack inside a rimmed grill-safe pan. Soak toothpicks in water while preparing the dates.

Stir thyme into the goat cheese. Open each date along one side without separating the halves, fill with approximately 1 teaspoon cheese, and gently close.

Wrap each date with one half-slice of bacon, stretching it slightly for an overlapping seam. Secure with a toothpick and place seam-side down on the rack with space between pieces.

Set the pan over indirect heat, close the lid, and cook 20–25 minutes, rotating the pan halfway through. Keep the rendered fat contained in the pan and away from direct flames.

Combine maple syrup and pepper and brush lightly over the dates. Cook 5–10 minutes more, until the bacon is thoroughly cooked, browned, and crisp; extend the time if any bacon remains soft and raw-looking at the seams.

Cool for 5 minutes so the hot filling settles. Transfer to a serving dish and tell guests that each piece contains a toothpick.

Grilling tip: Thin-cut bacon crisps around the dates more reliably than thick-cut strips.

Shared safety notes: Whole cuts of beef, pork, and lamb are fully cooked at 145°F with a rest of at least 3 minutes. Ground meats cook to 160°F, poultry to 165°F, and seafood to 145°F. Refrigerate leftovers within 2 hours, use within 3–4 days, and reheat leftovers to 165°F.