- November 9, 2025
- Appetizers
Smoked Bacon Wrapped Dates
These smoked bacon-wrapped dates are the perfect balance of sweet, salty, creamy, and smoky. Stuffed with Aleppo-spiced goat cheese, wrapped in crispy bacon, and finished with a warm honey glaze and fresh thyme, they’re the kind of appetizer that disappears fast off the platter.
Few appetizers strike the perfect balance of smoky, salty, creamy, and sweet quite like these smoked bacon-wrapped dates. This easy and elegant bite brings together the intense sweetness of Medjool dates, tangy goat cheese, and crispy bacon with a warm honey glaze that’s kissed by the smoke. It’s one of those simple recipes that turns into your new favorite snack or appetizer the moment you take a single bite.
Why You’ll Love These Smoked Bacon-Wrapped Dates
These little bites are ideal for dinner parties or the holiday party season because they’re easy to prep, serve beautifully, and deliver a flavor explosion in every mouthful.
- A smoky, sweet, and savory flavor combo that highlights both salty and sweet notes.
- Creamy Aleppo honey goat cheese filling for tang and richness.
- Easy prep and make-ahead friendly, that’s perfect for entertaining.
- Elegant but approachable appetizer that works year-round.
Ingredients You’ll Need
For the Dates
- 18 Medjool dates, pitted (avoid small dates for easier stuffing)
- 6 slices of bacon (use thinner bacon for even cooking)
- 18 toothpicks or a bit of butcher’s twine to secure each wrap
Goat Cheese Filling
- 4 oz. goat cheese (or try cream cheese, blue cheese, or feta cheese for different flavors)
- 1 tbsp honey
- ½ tsp Aleppo pepper (for a little heat)
- ½ tsp sea salt or black pepper
Finishing
- 3 tbsp honey (or maple syrup or hot honey for extra depth)
- ½ tsp Aleppo pepper or red pepper flakes if you want the “hot honey” flavor
- 2 sprigs fresh thyme for garnish
How to Make Smoked Bacon-Wrapped Dates
Learning how to smoke bacon-wrapped dates is one of the best things you can do to elevate your appetizer game. Here’s how to make the perfect appetizer for your next cookout or party:
- Prep the Dates: Slice dates lengthwise on one side and remove any parts of the pit. Load dates onto a plate and let them come to room temperature for easier stuffing.
- Make the Filling: In a small bowl, combine goat cheese, honey, Aleppo pepper, and salt until smooth and creamy.
- Stuff and Wrap: Fill each date with about a teaspoon of filling, then wrap with a half-slice of bacon. Secure with a toothpick.
- Set Up the Smoker: Preheat your smoker to 250°F using apple or cherry wood for a mellow smoke flavor. Line a rimmed baking sheet with aluminum foil or parchment paper, then place a wire rack on top to ensure even cooking and to let the fatty ends crisp up.
- Smoke: Add your dates and smoke for 60–75 minutes until the bacon is golden brown and rendered. Avoid thick-cut bacon. Thinner bacon crisps up better without overcooking the filling.
- Glaze and Finish: Mix warm honey and Aleppo pepper (microwave for 30–60 seconds). Brush over the bacon and continue smoking for another 10 minutes until tacky.
- Serve: Let the dates rest for a few minutes, then garnish with thyme. The final result should have crispy bacon on the outside and a creamy, tangy goat cheese center.
Tips for the Best Bacon-Wrapped Dates
- Choose the right dates: Go for Medjool dates. Their intense sweetness and soft texture make them easy to fill and wrap. Avoid small dates since they can dry out quickly while smoking.
- Pick the right bacon: Use thinner bacon or uncured bacon for even cooking. Very thick-cut bacon tends to stay chewy before the filling overheats. Trim off any fatty ends if needed.
- Get the smoke just right: Mild fruit woods like apple or cherry create a clean, smoky flavor that enhances the bacon without overpowering the tangy goat cheese.
- Customize your filling: The tangy goat cheese pairs beautifully with honey and Aleppo pepper, but try experimenting with blue cheese, feta, or Gouda cheese next time for new flavor twists.
- Balance your sweetness: For extra caramelization, you can brush the bacon with a mix of maple syrup, brown sugar, or hot honey before the last few minutes of smoking. The glaze will turn golden brown and slightly tacky, a sign it’s just right.
- Add creative heat: If you like a little heat, add a little BBQ dry rub or extra Aleppo pepper into the honey glaze for depth and warmth.
- Let them rest: Allow the smoked dates to cool slightly before serving. This helps the glaze set and keeps the creamy center intact.
What to Serve With Smoked Bacon-Wrapped Dates
Pair these smoky-sweet bites with my cranberry spritzer recipe or a splash of sparkling wine.
For a full appetizer spread, serve alongside my Cranberry Brie Flatbread, smoked sausages with cranberry BBQ sauce, or this spread of smoked cheese balls for the holidays for a mix of comfort and elegance.
More Bacon Wrapped Recipes To Try
Mexican Street Corn Jalapeno Poppers
Smoked Bacon Wrapped Dates
These smoked bacon-wrapped dates are the perfect balance of sweet, salty, creamy, and smoky. Stuffed with Aleppo-spiced goat cheese, wrapped in crispy bacon, and finished with a warm honey glaze and fresh thyme, they’re the kind of appetizer that disappears fast off the platter.
Print Pin Rate Servings: 18 pieces
Ingredients
For the Dates:
- 18 Medjool Dates pitted
- 6 slices Bacon avoid very thick cut pieces
- 18 Toothpicks
For the Goat Cheese Filling:
- 4 oz. Goat Cheese
- 1 tbsp Honey
- 1/2 tsp Aleppo Pepper optional
- 1/2 tsp Sea Salt
For Finishing:
- 3 tbsp Honey
- 1/2 tsp Aleppo Pepper or red pepper flakes (if you like the heat)
- 2 sprigs Fresh Thyme for garnish
Instructions
- Prep the Dates: Slice each date lengthwise on one side and remove the pit. Set aside while you make the filling.
- Make the Goat Cheese Filling: In a small bowl, mix together goat cheese, honey, Aleppo pepper, and salt until smooth.
- Stuff and Wrap: Fill each date with about a teaspoon of the goat cheese mixture. Wrap each stuffed date with a half slice of bacon and secure with a toothpick.
- Smoke the Dates: Preheat your smoker to 250°F using a mild wood (apple or cherry works great). Place the bacon-wrapped dates on a wire rack or foil-lined tray and smoke for 60–75 minutes, until the bacon is rendered and slightly crisp.
- Glaze and Finish: In the last 10 minutes of cooking, brush each date with warm honey mixed with a pinch of Aleppo pepper (I microwave it for 30-60 seconds to make it easier to glaze with). Continue smoking until the glaze becomes tacky and caramelized.
- Garnish and Serve: Remove from the smoker, let cool slightly, and sprinkle with fresh thyme before serving warm.
Notes
Tips for the Best Smoked Bacon-Wrapped Dates
- Use Medjool dates for the best texture (they’re large and naturally sweeter).
- Don’t overfill; a small amount of goat cheese goes a long way.
- Want crispier bacon? Briefly sear the wrapped dates over direct heat or broil for 1–2 minutes at the end, or pop them into the broiler briefly if desired.