The Best Cast Iron Goat Cheese Stuffed Bacon-Wrapped Dates
Faith Kennedy
10
20 minutes
331
American
Appetizers
Sweet Medjool dates, creamy goat cheese, and crispy bacon come together in one irresistible bite. Whether you're serving these as a holiday appetizer, bringing them to a cookout, or pairing them with a charcuterie board, they're always one of the first things to disappear. Baking them in a Lancaster No. 8 Cast Iron Skillet gives the bacon an even, crispy finish while keeping cleanup simple.
These are great to make ahead and store in the fridge before the event, and are perfect to bring and share.
Ingredients
blank
No. 8 Lancaster Skillet
blank
20–25 Medjool dates
6 oz creamy plain or honey goat cheese
10–13 slices thick-cut bacon, cut in half crosswise
Toothpicks or small skewers
Directions
blank
Preheat your oven to 400°F.
Using a small knife, make a lengthwise slit in each Medjool date and carefully remove the pit, leaving the date mostly intact.
Fill each date with about 1–2 teaspoons of goat cheese, gently pressing the date closed around the filling. Plain goat cheese offers a tangy contrast, while honey goat cheese adds an extra touch of sweetness.
Wrap each stuffed date with half a slice of bacon, overlapping the ends slightly. Secure with a toothpick or small skewer to keep everything in place while baking.
Arrange the wrapped dates in a Lancaster No. 8 Cast Iron Skillet in a single layer, leaving a little space between each so the bacon can crisp evenly.
Bake for 30–35 minutes, turning the dates halfway through, until the bacon is deeply browned and crisp on all sides.
Let cool for about 5 minutes before serving. The goat cheese will be very hot right out of the oven.
For extra flavor, drizzle lightly with hot honey or balsamic glaze just before serving.
More Tasty Ideas
Rosemary Brown Butter Skillet Chicken Thighs
Crispy-skinned chicken thighs, browned in a Lancaster No. 8 Skillet and finished with nutty brown butter, fresh rosemary, garlic, and a squeeze of lemon. It’s the kind of dinner that feels a little special without requiring much work.
German Pancakes with Warm Berry Compote
There’s something wonderfully simple about a plate of homemade German pancakes. They’re thin, tender, and lightly crisp around the edges, less fluffy than an American pancake and perfect for stacking, folding, or topping with whatever you have on hand.
For this version, we’re keeping things classic: a simple, lightly sweetened pancake cooked in butter on the Lancaster No. 8 Griddle, then topped with a warm berry compote made with fresh lemon and a touch of vanilla.
Classic Cherry Skillet Pie with Red Wine
This is a classic cherry pie at heart: a buttery, flaky crust, plenty of juicy cherries, and a sweet-tart filling that bubbles into the crust as it bakes. The little twist is a splash of red wine in the filling, it doesn't overpower the cherries, but adds a subtle richness and brings out their deeper, almost jammy flavor. Baked in cast iron, the crust turns beautifully golden and crisp while the filling bubbles around the edges.
Share:
S'mores Skillet Cookie
Easy Cast Iron Tomato Tarte Tatin