Ingredients
Method
Prep & Stuff the Medjool Dates
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and place an oven-safe wire cooling rack on top (or line with parchment paper). Spray the rack lightly with olive oil spray.
- Use a small paring knife to make a lengthwise slit down one side of each Medjool date. Remove and discard the pit, opening the date gently like a small pocket.
- Using a small spoon or your fingers, fill each date cavity with approximately 1 teaspoon of creamy goat cheese, pressing a whole roasted almond into the center of the cheese. Gently press the date edges together to encase the filling.
Wrap in Bacon & Secure
- Take half a strip of halal beef bacon and wrap it snugly around the center of each stuffed date, overlapping the ends.
- Secure the bacon seam tightly with a soaked wooden toothpick, pressing it straight through the center of the date.
- Arrange the wrapped dates seam-side down in a single layer on the prepared wire baking rack, leaving 1 inch of space between each date for maximum hot air circulation.
Bake to Shattering Crispness
- Bake at 400°F (200°C) for 15 minutes. Carefully flip each date over using tongs, then bake for an additional 5 to 7 minutes until the halal beef bacon is deep reddish-brown, bubbling, and sizzlingly crisp.
- While the dates are in their final minutes of baking, whisk together the honey, red chili flakes, apple cider vinegar, minced rosemary, and cracked black pepper in a small bowl.
Glaze & Serve Warm
- Remove the baking sheet from the oven. Immediately brush the hot sizzling bacon with the warm hot honey rosemary glaze using a pastry brush.
- Allow the dates to rest for 5 minutes (the molten goat cheese center will set slightly and become velvety rather than scalding). Transfer to a serving platter and serve warm!