Preheat your Oven to 400°F. Line a Baking Sheet with Aluminum Foil and set a Wire Rack on top. Lightly spray or brush the rack with Oil. This setup lets the heat circulate all around the 24 whole 麦吉欧尔椰枣，去核 so the 12 slice 薄切培根，横向切成两半 crisps on every side without needing to flip.

If your 24 whole 麦吉欧尔椰枣，去核 still have pits, use a Knife to make a lengthwise slit along one side and pop the pit out. Try to keep the date intact — you want a pocket, not two pieces.

Using a small Wooden Spoon or your fingers, stuff each 24 whole 麦吉欧尔椰枣，去核 with about ½ tsp of softened 4 oz 软化山羊奶酪. Don't overfill — a little goes a long way and you want the date to close back around the filling. Press the sides gently to seal.

Line a Baking Sheet with Aluminum Foil, extending it up the sides to catch grease. Optionally place a Wire Rack on top for better airflow and crispier bacon. Lay strips in a single layer — close but not overlapping. No oil or extra seasoning needed.

Set Oven to 400°F. You can start bacon in a cold oven as it preheats, or wait until fully preheated — both work. Use an external Meat Thermometer if your oven runs inaccurate. Start checking at 14–15 minutes. Thin-cut: 10–14 min. Standard-cut: 15–20 min. Thick-cut: 20–22 min. No need to flip. Check every couple of minutes after the first check — overdone happens fast. Pull bacon just before it looks done; it keeps cooking for a minute or two off the heat.

Remove from the Oven and let rest for 2–3 minutes (the 24 whole 麦吉欧尔椰枣，去核 will be very hot inside). Arrange on a serving platter, drizzle with 2 tbsp 蜂蜜用于淋浇, sprinkle with fresh 1 tsp 新鲜迷迭香，细细切碎 and a pinch of 1 pinch 海盐片用于调味 if using, and serve warm.