Fill the pitted dates with the goat cheese and smooth them out. Wrap a slice of bacon or bacon around each time and spread a little firmly along the seam.
Heat olive oil in a larger pan and place the dates in with the seam down. Let it turn until crispy and brown, turning it over and over again. Place on a plate and, if necessary, keep warm until serving.
Tip: If you don`t like the strong taste of the goat roll, you can use goat cream cheese or the usual cream cheese instead.
Note: I usually make a warm vinaigrette from the frying fat by caramelizing 1 tablespoon of honey in the pan and deglazing with balsamic vinegar. Then let the whole thing cool down a bit, season with salt and pepper if necessary and pour over a salad made from rocket and cherry tomatoes on the plate. Serve with the dates and fresh ciabatta or foccacia.
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