Preheat your oven to 400°F (200°C). Line a rimmed metal baking sheet with parchment paper or heavy-duty aluminum foil. Soak wooden toothpicks in a small cup of water for 10 minutes.

Using a small paring knife, make a gentle slit down one side of each Medjool date and remove the pits, being careful not to cut all the way through.

Spoon about 1 teaspoon of creamy goat cheese into the hollow cavity of each date. Press one toasted pecan half into the center of the cheese, then gently pinch the date closed around the filling.

Cut each strip of halal smoked beef bacon in half crosswise. Wrap one half-strip snugly around each stuffed date, overlapping the ends, and secure firmly through the center with a soaked wooden toothpick.

Arrange the wrapped dates seam-side down on the prepared baking sheet, leaving about 1 inch of space between each piece.

Bake at 400°F (200°C) for 18 to 20 minutes, flipping each date halfway through with kitchen tongs, until the beef bacon is deeply browned, crispy, and the goat cheese is warm and slightly bubbling at the seams.

While the dates are baking, combine 3 tablespoons of honey, crushed red pepper flakes, and the fresh rosemary sprig in a small butter warmer or microwave-safe bowl. Heat gently for 30 to 45 seconds until warm and fragrant.

Transfer the sizzling hot bacon-wrapped dates to an appetizer serving platter. Brush or drizzle generously with the warm rosemary hot honey, then scatter fresh thyme leaves, flaky Maldon sea salt, and freshly cracked black pepper across the top. Serve warm!