I love how this dish brings warmth, sweetness, and a touch of elegance to any gathering—it’s simple yet impressive, and always gets compliments.
Why You’ll Love This Recipe
I appreciate how the soft, caramel-like texture of the dates pairs with creamy cheese and a crunchy herby topping. It’s easy for me to throw together, and I can either serve it warm (which brings out all the flavour) or at room temperature if I’m prepping ahead. The contrast of textures and flavours makes it one of my favorite quick yet sophisticated appetizers.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 large pitted Medjool dates
113 g (4 oz) soft goat cheese, at room temperature
⅓ cup finely chopped walnut pieces
2 teaspoons minced fresh rosemary
Zest of 1 navel orange + 2 teaspoons fresh orange juice
¼ teaspoon ground cinnamon
¼ teaspoon sea salt
3 tablespoons extra-virgin olive oil
Optional: honey for drizzling
Directions
Preheat the oven to 190 °C (375 °F).
Using a small sharp knife, slice each date lengthwise, cutting just enough to open it and remove the pit (if not already removed), but keeping the dates intact so the filling holds.
Place the dates in a baking dish or on a baking sheet, positioned close together.
In a small bowl, combine the chopped walnuts, minced rosemary, orange zest and juice, ground cinnamon, sea salt and olive oil. Stir well to mix.
Take the softened goat cheese and fill each date with about 1 to 2 teaspoons of cheese, placing them on the baking sheet.
Spoon the walnut-rosemary-orange mixture evenly over the stuffed dates.
Roast in the preheated oven for about 15 minutes, or until the topping is lightly toasted and the dates are warmed through.
Remove from oven, transfer to a serving platter, and if I like, drizzle a small amount of honey over them just before serving.
Serve warm for the best texture and flavor, or at room temperature if preferred.
Servings And Timing
Serves: 8 people (assuming about 1-2 dates per person)
Prep time: about 15 minutes
Cook time: about 15 minutes
Total time: about 30 minutes
Variations
I sometimes swap walnuts for chopped almonds or pistachios for a different nutty flavour.
Instead of goat cheese, I might use cream cheese (for a milder taste) or a dairy-free soft cheese alternative.
For a more intense flavour, I could use blue cheese or feta in place of goat cheese.
I can skip the honey drizzle or use a spiced honey if I want a little heat.
Storage/Reheating
I store leftover dates in an airtight container in the refrigerator for up to 5-7 days. To reheat, I preheat the oven to about 175 °C (350 °F) and warm the dates for about 10-15 minutes, until the cheese is softened and the dates are warmed through. They still taste good served at room temperature if I don’t want to reheat.
FAQs
How do I choose the best dates?
I look for large, plump Medjool dates that feel slightly sticky and have a rich caramel colour. They should be soft to the touch and not dried out. Their size and texture make them ideal for stuffing.
Can I prepare this recipe ahead of time?
Yes — I can slice and pit the dates ahead, stuff them with cheese and place them on the baking dish, then cover and refrigerate. When ready to serve, I bring them closer to room temperature and bake as directed. Topping and final drizzle can be added just before serving.
Can I make this dairy-free or vegan?
Absolutely — I simply substitute the goat cheese with a plant-based creamy cheese and use maple syrup or agave instead of honey for the drizzle. The method remains the same.
Are these suitable for serving at room temperature?
Yes — while I prefer them warm because the cheese is nicely softened, they are still lovely at room temperature. The texture will be slightly different, but the flavour combination holds up well.
What other fillings or toppings can I use?
I’ve tried stuffing with mascarpone, ricotta, nut butter, or even a mixture of soft cheese and chopped nuts. For toppings I might use chopped pistachios, pecans, a sprinkle of flaky sea salt, or a drizzle of balsamic reduction. The possibilities are flexible.
Conclusion
I find this roasted stuffed dates recipe to be a reliable favourite—I pull it out when I want something effortless but with “wow” factor. It brings together sweet, creamy, crunchy and herbal elements that delight every time. I hope you’ll enjoy making (and eating) it as much as I do!
These Roasted Stuffed Dates combine sweet Medjool dates with creamy goat cheese and a crunchy, herby walnut topping. Roasted until warm and fragrant, they’re an easy yet elegant appetizer that’s perfect for entertaining.
Ingredients
12 large pitted Medjool dates
113 g (4 oz) soft goat cheese, at room temperature
⅓ cup finely chopped walnut pieces
2 tsp minced fresh rosemary
Zest of 1 navel orange + 2 tsp fresh orange juice
¼ tsp ground cinnamon
¼ tsp sea salt
3 tbsp extra-virgin olive oil
Optional: honey for drizzling
Instructions
Preheat oven to 375°F (190°C).
Slice each date lengthwise just enough to open it and remove the pit, keeping the date intact.
Arrange dates closely together in a baking dish or on a lined baking sheet.
In a bowl, mix chopped walnuts, rosemary, orange zest and juice, cinnamon, sea salt, and olive oil.
Fill each date with 1–2 tsp of goat cheese and return them to the baking sheet.
Spoon the walnut-herb mixture evenly over the dates.
Roast for 15 minutes, until warmed through and lightly toasted.
Remove from oven and optionally drizzle with honey. Serve warm or at room temperature.
Notes
Swap walnuts for pistachios, almonds, or pecans for variety.
Use cream cheese or dairy-free cheese if preferred.
Make ahead and bake just before serving.
Add spiced honey or balsamic drizzle for extra depth.
Best served warm but still delicious at room temperature.
