Description
Delicious and simple stuffed Medjool dates filled with creamy goat cheese and crunchy walnuts, drizzled with warm honey and a hint of red pepper flakes for a perfect balance of sweet, savory, and spicy flavors. This elegant appetizer comes together in just 15 minutes and serves 8 people, making it ideal for parties or easy entertaining.
Ingredients
Stuffed Dates
- 20 large Medjool dates
- 4 ounces goat cheese, at room temperature
- 1/4 to 1/3 cup walnut pieces
Garnish
- Warmed honey, for drizzling
- Red pepper flakes or Aleppo pepper, for sprinkling
Instructions
- Remove the pits: Cut each Medjool date lengthwise and carefully remove the pit, creating a cavity for the filling.
- Stuff the dates: Open each pitted date and fill the cavity with a spoonful of softened goat cheese.
- Add walnuts and garnish: Gently press a walnut piece into the goat cheese filling, drizzle with warmed honey, and finish by sprinkling with red pepper flakes or Aleppo pepper to taste.
- Serve: Arrange the stuffed dates on a serving platter and enjoy immediately. If preferred warm, briefly heat just before serving as noted.
Notes
- For a warm version, place stuffed dates under a broiler for 1-2 minutes or in a warm oven setting to slightly melt the goat cheese but avoid overheating.
- To make this appetizer vegan, substitute goat cheese with a plant-based soft cheese and use agave syrup instead of honey.
- Medjool dates are preferred for their large size and soft, sweet texture, making stuffing easier and tastier.
- Adjust the amount of red pepper flakes to control the spiciness according to preference.
