Description
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1–2 dates
- Calories: 120
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg
