Description
Delightfully sweet and savory, these Goat Cheese Stuffed Dates make a perfect appetizer or snack. Soft Medjool dates are filled with creamy goat cheese, topped with crunchy walnuts, and finished with a drizzle of hot honey for a harmonious blend of flavors. Serve them cold for a fresh bite or warm them up for a melty, irresistible treat.
Ingredients
Dates
- 16 large Medjool dates, pitted
Filling
- 4 ounces goat cheese (or ricotta cheese)
- ¼ cup walnuts (or nuts of choice)
Topping
- ¼ cup hot honey
Instructions
- Prepare the Dates: Use a sharp knife to cut each of the 16 large Medjool dates lengthwise in half to remove the pits, making sure to keep the date halves intact for stuffing.
- Stuff the Dates: Slightly open each pitted date and fill it with approximately one teaspoon of goat cheese, ensuring an even distribution across all dates.
- Add the Walnuts: Top each stuffed date with a walnut piece from the ¼ cup provided, gently pressing it into the goat cheese filling so it adheres well.
- Serve Cold Option: Drizzle the stuffed dates generously with ¼ cup of hot honey and serve immediately for a fresh, cool appetizer.
- Serve Warm Option: Preheat the oven to 350°F (175°C). Arrange the stuffed dates (without honey) on a parchment-lined baking sheet. Bake for 8-10 minutes until the cheese softens and the dates warm through. Transfer to a serving plate, drizzle with hot honey, and serve warm.
Notes
- Medjool dates are preferred for their large size and natural sweetness, but other date varieties can be used.
- Walnuts can be substituted with pecans, almonds, or pistachios based on preference.
- Hot honey adds a lovely spicy-sweet contrast; alternatively, plain honey can be used or omitted for less sweetness.
- For an extra touch, toast the walnuts lightly before topping to enhance their flavor.
- To make this recipe vegan, substitute goat cheese with a plant-based cheese alternative.