Ingredients
Dates
- 20 large Medjool dates
Goat Cheese Stuffed Dates
- 4 ounces goat cheese, at room temperature
- 1/4 to 1/3 cup walnut pieces
- Warmed honey, for garnish
- Red pepper flakes or Aleppo pepper, optional for garnish
Instructions
- Remove the pit: Cut the Medjool dates in half lengthwise and remove the pits carefully to create a cavity for stuffing.
- Stuff the dates: Open each date and fill the cavity with goat cheese. Then, gently press a walnut piece into the cheese filling to secure it. Repeat for all dates.
- Garnish and serve: Drizzle the stuffed dates with warmed honey and sprinkle with red pepper flakes or Aleppo pepper if desired. Arrange on a serving platter and enjoy immediately or proceed to serve warm.
- Optional warm serving: Preheat oven to 350°F. Assemble the pitted dates on a baking sheet and stuff with goat cheese and walnuts. Bake for 5 to 10 minutes until dates are softened and cheese is slightly browned. Remove from oven, drizzle with honey, sprinkle with pepper flakes, and serve immediately.
- Prepare ahead: Assemble stuffed dates up to a day ahead and store in a single layer in the refrigerator. Bring to room temperature before serving for best flavor.
Notes
- To serve warm, bake stuffed dates at 350°F for 5 to 10 minutes before adding honey and pepper flakes.
- Prepare stuffed dates ahead of time and refrigerate in a single layer; bring to room temperature before serving.
- Honey can be substituted with thinned fig jam for a different but complementary sweetness.
- Other topping options include Manchego cheese with Granny Smith apples and fig jam, peanut or almond butter with chocolate chips, or feta cheese with sun-dried tomatoes and basil.
- For a simpler version, stuff dates directly with whole almonds, walnuts, or cashews without chopping.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (optional, for warm serving)
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
