Goat cheese stuffed dates wrapped in bacon

Method

1. 1

   Prepare the tray

   Heat the conventional oven to 200 °C. Put an oven-safe wire rack over a rimmed tray to catch the fat.

   
2. 2

   Pit the dates

   Slit twelve large Medjool dates lengthways and remove the stones without separating the halves. Aim for about 288 g pitted fruit.

   
3. 3

   Add the cheese

   Divide 90 g goat cheese between the dates, about 7–8 g each. Close gently without squeezing out the filling.

   
4. 4

   Wrap with bacon

   Cut six thin bacon rashers in half to make twelve strips. Wrap one around each date.

   
5. 5

   Secure and arrange

   Secure each with a cocktail stick. Arrange on the rack seam-side down, with space between them.

   
6. 6

   Roast and turn

   Bake for 20–25 minutes, carefully turning halfway, until the bacon is golden and fully cooked. Adjust for thickness and follow the bacon packet cooking instructions.

   
7. 7

   Add chilli honey

   Mix 15 g honey with 0.5 g dried chilli. Rest the dates for 5 minutes out of the oven, then drizzle a small amount over each.

   
8. 8

   Serve the bites

   Serve two warm dates per person on a cream platter. Warn guests about the sticks and remove them before eating; the filling retains heat.

   

The step photos are illustrative.