Ingredients:

  • 16 large Medjool dates, pitted
  • 8 oz plain goat cheese, softened
  • 8 slices thin-cut bacon, halved lengthwise
  • 1/4 cup raw pistachios, roughly chopped
  • 2 tbsp honey
  • 1 tbsp balsamic glaze
  • 1 pinch flaky sea salt

Instructions:

  1. Using a paring knife, slice each Medjool date lengthwise about halfway through and remove the pits to create a small pocket.
  2. Spoon or pipe approximately 1 teaspoon of softened goat cheese into each date, pressing firmly to fill the cavity.
  3. For the no-bake version, press a chopped pistachio into the cheese and drizzle with honey and a pinch of flaky salt. For the gourmet version, wrap a half-slice of bacon around the stuffed date and bake at 400°F (200°C) for 10-12 minutes until bacon is crisp.
  4. Garnish the finished dates with a drizzle of balsamic glaze or warm honey.