Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil, and place a wire cooling rack inside the baking sheet (optional, for maximum 360° crispiness).

Using a small paring knife, make a lengthwise slit down one side of each Medjool date and remove the pit if not already pitted, taking care not to cut completely in half.

Spoon approximately 1 teaspoon of softened creamy goat cheese into the center cavity of each date. Press one toasted pecan half firmly into the cheese.

Gently press the date edges back together around the cheese and pecan filling.

Take one half-slice of bacon and wrap it snugly around the middle of the date, overlapping the seam.

Insert a wooden toothpick straight through the center to secure the bacon strip in place.

Arrange the wrapped dates seam-side down in a single layer on the prepared baking sheet with space between each piece.

Bake at 400°F (200°C) for 18 to 22 minutes, flipping the dates carefully halfway through with tongs, until the bacon is deep golden brown and sizzlingly crisp.

Transfer the hot dates to a serving platter. Drizzle immediately with warm honey and aged balsamic glaze, garnish with chopped fresh rosemary, thyme, and a pinch of flaky sea salt, and serve warm.