![closeup of bacon wrapped, goat cheese-stuffed dates on white platter with rosemary sprigs](https://www.allrecipes.com/thmb/3sJ9s8AAmbzRov4t8EX0gKLLYh4=/750x0/filters:no_upscale():max_bytes(150000):strip_icc()/8367330_Bacon-Wrapped-Dates-with-GoatCheese_France-C_4x3-593a152bdfd4452289a6e979ed4b771c.jpg 750w)
Ingredients
-
24 pitted dates
-
4 ounces honey-flavored goat cheese, softened
-
1/2 teaspoon minced fresh rosemary
-
8 slices bacon, cut into thirds crosswise
-
24 toothpicks
-
1/4 cup hot honey, or as needed
Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
-
Using a paring knife, cut each date lengthwise through to the middle. Combine goat cheese and rosemary in a bowl until evenly mixed. Stuff each date with the goat cheese mixture. Wrap each date with a small piece of bacon and secure with a toothpick. Place on prepared baking sheet.
-
Bake in the preheated oven for 15 minutes.
-
Turn on the broiler and place baking sheet 6 inches from heat. Broil until bacon is browned and slightly crispy, 1 to 2 minutes. Remove from oven and place on a serving platter; drizzle dates with hot honey.
Nutrition Facts (per serving)
186 | Calories |
7g | Fat |
26g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 186 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 3g | 17% |
Cholesterol 18mg | 6% |
Sodium 260mg | 11% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 2g | 6% |
Total Sugars 23g | |
Protein 7g | 14% |
Vitamin C 0mg | 0% |
Calcium 31mg | 2% |
Iron 1mg | 4% |
Potassium 212mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, All Rights Reserved