Bacon Wrapped Dates with Raspberry Jam and Goat Cheese

You think you’ve tried bacon wrapped dates, but you haven’t tried these.

I’m not sure why cranberry gets all of the credit this time of year. Raspberries deserve a little bit of time in the spotlight too.

I brought these to a Friendsgiving¬†this past weekend and they were a serious crowd pleaser. In fact, maybe I should have made more (except that I also brought 4 other dishes and I don’t think my kitchen could handle any more mess). They’re really simple to make – just 4 ingredients and a couple of steps. The sweetness of the jam and dates is balanced out by the tartness of the goat cheese and the savoriness of the bacon.


  • 1lb of Medjool dates (about 20 dates)
  • 10 slices of bacon (you’ll need half as many slices of bacon as the number of dates)
  • 3 tbsp raspberry preserves (I like the kind with seeds)
  • 5 tbsp goat cheese
  • Toothpicks


  • Preheat oven to 350F and cut a piece of parchment paper to fit a cookie sheet.
  • Slice each date down the center (don’t cut all the way through) enough to remove the pit.
  • In a bowl, mix together the raspberry jam and goat cheese (it helps if the goat cheese is slightly softened).
  • Fill each date with about 1 tsp of the jam/goat cheese mixture. Some will be able to take more, some less.
  • Cut the bacon slices in half and wrap each half slice around a date, securing with a toothpick.
  • Bake for 40 minutes, until the bacon is crispy.

Bacon Wrapped Dates Close Up