Crispy Beef Bacon Dates (Print)

Sweet Medjool dates filled with goat cheese and wrapped in beef bacon, cooked to a crispy golden bite.

# Ingredient List:

01 - 16 large Medjool dates, pitted

02 - 2 oz goat cheese, softened

03 - 8 strips beef bacon, halved crosswise

04 - 1 tbsp honey for drizzling

05 - 1 tbsp fresh parsley, chopped

01 - Slice each date lengthwise to create a pocket, ensuring pits are removed.

02 - Fill each date with approximately 1 teaspoon of softened goat cheese.

03 - Encase each stuffed date with a half strip of beef bacon, using toothpicks to secure if necessary.

04 - Set air fryer to 400°F and preheat for 3 minutes.

05 - Place the wrapped dates in the air fryer basket in a single layer without overlapping.

06 - Air fry for 8 to 10 minutes, shaking the basket halfway through to ensure even crisping until bacon is browned and crispy.

07 - Remove from air fryer, allow to cool briefly, then drizzle with honey and sprinkle with parsley if desired. Serve warm.

01 -

The contrast between caramelized dates and salty bacon creates an addictive flavor balance that disappears fast at parties.
Air frying delivers crispy bacon without the mess of splattering oil or turning on the oven.
You can prep these hours ahead and cook them right before guests arrive, making hosting feel effortless.

02 -

Don't skip preheating the air fryer, because starting cold means the bacon releases moisture instead of crisping, and you end up with chewy strips instead of crunchy ones.
If your dates are touching in the basket, they'll steam and the bacon won't get that shatteringly crisp texture you're after.
Letting them cool for just a minute after cooking prevents the molten cheese from sliding out when you take your first bite.

03 -

If your bacon is too thick and won't crisp in time, microwave the strips for thirty seconds before wrapping to render some fat and give them a head start.
Lining the air fryer basket with a piece of parchment (cut to size with holes) catches drips and makes cleanup instant, but never preheat with the parchment inside or it'll blow around.
For a spicy kick, mix a pinch of smoked paprika or cayenne into the goat cheese before stuffing, which adds warmth without overwhelming the sweetness.