Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or place a wire cooling rack inside the baking sheet (a wire rack yields the crispiest bacon all around).

Using a small paring knife, make a lengthwise slit along one side of each Medjool date. Gently pry the date open and remove the pit if not already pitted.

Spoon approximately 1 teaspoon of softened goat cheese into the hollow cavity of each date. Gently squeeze the sides of the date together to enclose the cheese filling snugly.

Cut each strip of halal beef bacon in half crosswise, yielding 24 equal pieces.

Take one half-strip of bacon and wrap it tightly around the stuffed date, ensuring the seam is fully overlapped. Secure the bacon by inserting a soaked wooden toothpick straight through the center.

Place the wrapped dates seam-side down on the prepared baking sheet or wire rack, spacing them about 1 inch apart so hot air circulates evenly.

Bake at 400°F (200°C) for 18 to 22 minutes, flipping the dates once halfway through with tongs, until the beef bacon is deeply browned, rendered, and blistered-crisp.

During the final 2 minutes of baking, brush the tops of the sizzling dates with 1 tablespoon of warm hot honey and return to the oven until bubbling.

Transfer to a serving platter. Drizzle generously with the remaining 2 tablespoons of warm hot honey, scatter minced fresh rosemary, and finish with flaky Maldon sea salt and cracked black pepper. Serve warm!