Roasted stuffed dates are an elegant and flavorful appetizer perfect for any gathering. The natural sweetness of Medjool dates pairs beautifully with creamy goat cheese and a fragrant rosemary-walnut filling. A hint of orange zest and cinnamon adds depth, while a drizzle of hot honey elevates the dish with a touch of spice. These bites are easy to make, visually stunning, and sure to impress your guests. Whether for a holiday spread or an intimate dinner party, these stuffed dates bring sophistication and irresistible flavor to the table.
Ingredients
- 1 (12-oz.) package pitted Medjool dates (about 20 dates)
- 1 (4-oz.) log goat cheese
- 1/3 cup very finely chopped walnuts
- 2 teaspoons minced fresh rosemary
- 1 teaspoon orange zest
- 2 teaspoons fresh orange juice
- 1/4 teaspoon ground cinnamon
- A few pinches of kosher salt
- 3 tablespoons extra-virgin olive oil
- Optional for garnish: a drizzle of hot honey
Instructions
Preheat Oven
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
Prepare the Dates
- Slice each Medjool date lengthwise to create an opening, ensuring they remain intact. Remove any remaining pits.
Make the Filling:
- In a bowl, mix the goat cheese, chopped walnuts, rosemary, orange zest, orange juice, cinnamon, and a pinch of kosher salt. Stir until well combined.
Stuff the Dates:
- Use a small spoon or piping bag to fill each date with the goat cheese mixture. Gently press the sides of the dates to close slightly.
Roast the Dates:
- Arrange the stuffed dates on the prepared baking sheet. Drizzle with olive oil and roast for 8–10 minutes, or until the dates are warm and slightly caramelized.
Garnish and Serve
- Remove from the oven and let cool slightly. Drizzle with hot honey for added sweetness and spice, if desired. Serve warm or at room temperature.
Notes
Nut Alternatives: Use pecans or almonds instead of walnuts for a different flavor profile.
Cheese Substitutes: Swap goat cheese for cream cheese or blue cheese for a unique twist.
Add Protein: Wrap the stuffed dates with prosciutto before roasting for a savory addition.
Make Ahead: Prepare the dates up to a day in advance and roast just before serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.