Ingredients:

  • 24 large Medjool dates, pitted (approx. 450g)
  • 12 strips thin-cut bacon, halved crosswise (approx. 340g)
  • 115g herb-garlic goat cheese, softened
  • 24 whole roasted Marcona almonds
  • 30ml pure maple syrup
  • 2g smoked paprika
  • 5g fresh chives, finely minced

Instructions:

  1. Preheat oven to 400°F (200°C). Slice a lengthwise slit into each Medjool date. Using a small spoon or piping bag, fill each cavity with approximately 1 teaspoon of goat cheese. Press one Marcona almond into the cheese and squeeze the date slightly to close.
  2. Wrap a half-slice of bacon tightly around the center of each stuffed date, overlapping the ends. Secure by piercing a water-soaked toothpick through the bacon seam and the center of the date.
  3. Place the dates on a parchment-lined baking sheet or a wire rack set over a sheet pan. Bake for 15–18 minutes, turning once halfway through. In the final 2 minutes of cooking, brush the tops with a mixture of maple syrup and smoked paprika. Remove when bacon is crispy and caramelized.
  4. Garnish with freshly minced chives and serve warm.