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Wrapped & Stuffed Dates

by Michele Pesula Kuegler | March 3rd, 2010 | Appetizers, Recipes

wrapped stuffed datesI feel very fortunate that I have the husband that I do.  Many husbands complain about shopping, spending an afternoon in stores.  My husband isn’t that sort of person.  In fact, if we have a weekend day without plans, we enjoy spending time shopping, whether it be looking for clothes, rummaging through consignment shops, or checking out gourmet food shops.

This past Saturday was one of those days.  After a late breakfast at a local restaurant, we headed to the mall and shopped for a couple hours.  We found some great buys and fun clothes for each of us.  Then we headed to a favorite grocery store and stocked up on meats, cheeses, and more.  Initially we had planned on cooking a menu of snacks for our dinner, but our shopping took longer than planned.  So, we saved that plan for Sunday evening.

We made three different munchies: barbecued beef on apple chips, tomato bruschetta on garlic crostini, and wrapped & stuffed dates.  While we enjoyed all three dishes, the dates were our favorite.  They had a wonderful combination of sweet and salty, chewy and crunchy.  I think I could have eaten dozens of them.

The one negative aspect to this snack was their appearance.  As they were brown and oval, they didn’t have the most aesthetically pleasing look.  So, I would forewarn you to tell your fellow diners how delicious these are before they see them.  I’m pretty certain if someone saw them without any information, he or she might decide to skip on trying them, and that would be a shame.

Wrapped & Stuffed Dates


  1. 3 oz. mature goat cheese (I used Beemster)*
  2. 24 California dates, pitted
  3. 8 slices pancetta, cut into thirds
  1. Preheat oven to 375.
  2. Cut goat cheese into 24 thin strips, about the size of matchsticks.
  3. Place one cheese strip inside each date.
  4. Wrap pancetta strip around date, and place on baking tray.
  5. Bake for approximately 20 minutes, or until pancetta is crisp.
  6. Place on paper towel covered plate to drain excess grease, and then serve immediately.
  1. *This is a firm goat cheese.  A soft goat cheese will not work well in this recipe.
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