Stuffed Dates

Name: Stuffed Dates
Prep time: 5 min
Cook time: 10 min
Yield: 8 people
Ingredients: 20 large Medjool dates; 4 ounces goat cheese; 1/4 to 1/3 cup walnut pieces; Warmed honey; red pepper flakes

User Reviews

5.0

75 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Servings
8 people
Calories
2275 kcal
Course
Appetizer
Cuisine
Mediterranean

Stuffed Dates

Frida Fisher

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Easy stuffed dates are a quick and easy appetizer that really delivers on the wow-factor! A few simple ingredients and 10 minutes is all you need to make these sweet and savory bite-sized delights!

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Ingredients

Servings

20 large Medjool dates

For 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

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Instructions

Remove the pit. Cut the Medjool dates in half length-wise and remove the pit.
Stuff the dates. Open the dates and fill the cavity with goat cheese, then top with the walnut (just gently push the walnut a bit into the goat cheese filling). Drizzle a little honey and finish with a sprinkle of red pepper flakes or Aleppo pepper, if using. Transfer to a serving platter (See notes if serving warm).

Notes

You can make these goat cheese stuffed dates a day or so ahead of when you need to serve them. Just keep them in the fridge on a plate in one single layer. Take them out and allow them to come closer to room temperature before serving.
If you can not use honey, try our
fig jam
instead. Just thin it out with a little water, then drizzle it over the top of the dates.
Other topping options….
Other topping options….
Manchego cheese + sliced Granny Smith Apples and fig jam (try our
Greek fig jam
for this!)
Peanut butter + almond butter or
tahini
+ chocolate chips.
Feta stuffed dates + sun-dried tomatoes + basil chiffonade + red pepper flakes (
Aleppo pepper
is my favorite).
Keep it simple and just stuff your dates with almonds, walnuts, or cashews. No need to chop them! As long as they are shelled put them right inside the dates.
To serve warm: Preheat your oven to 350°F. Assemble the pitted dates on a large sheet pan and stuff with the goat cheese and walnuts (hold the honey for now). Bake for 5 to 10 minutes, or until the dates have softened and warmed through and the cheese has gained some color. Remove from the oven and finish with honey and pepper flakes. Serve immediately.
Prepare ahead: You can make these goat cheese stuffed dates a day or so ahead of when you need to serve them. Just keep them in the fridge on a plate in one single layer. Take them out and allow them to come closer to room temperature before serving.
If you can not use honey, try our fig jam instead. Just thin it out with a little water, then drizzle it over the top of the dates.
Manchego cheese + sliced Granny Smith Apples and fig jam (try our Greek fig jam for this!)
Peanut butter + almond butter or tahini + chocolate chips.
Feta stuffed dates + sun-dried tomatoes + basil chiffonade + red pepper flakes (Aleppo pepper is my favorite).
Keep it simple and just stuff your dates with almonds, walnuts, or cashews. No need to chop them! As long as they are shelled put them right inside the dates.

Nutrition Information

Show Details

Calories 227.5kcal (11%) Carbohydrates 45.5g (15%) Protein 4.3g (9%) Fat 5.5g (8%) Saturated Fat 2.3g (12%) Polyunsaturated Fat 1.8g Monounsaturated Fat 1g Cholesterol 6.5mg (2%) Sodium 52.8mg (2%) Potassium 437.4mg (12%) Fiber 4.3g (17%) Sugar 40.1g (80%) Vitamin A 236.6IU (5%) Vitamin C 0.05mg (0%) Calcium 61.8mg (6%) Iron 0.9mg (5%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 2275 kcal

% Daily Value*

Calories	227.5kcal	11%
Carbohydrates	45.5g	15%
Protein	4.3g	9%
Fat	5.5g	8%
Saturated Fat	2.3g	12%
Polyunsaturated Fat	1.8g	11%
Monounsaturated Fat	1g	5%
Cholesterol	6.5mg	2%
Sodium	52.8mg	2%
Potassium	437.4mg	9%
Fiber	4.3g	17%
Sugar	40.1g	80%
Vitamin A	236.6IU	5%
Vitamin C	0.05mg	0%
Calcium	61.8mg	6%
Iron	0.9mg	5%