Description

These Roasted Stuffed Dates are a delightful appetizer combining the natural sweetness of Medjool dates with creamy goat cheese, aromatic herbs, and a crunchy walnut topping. Enhanced with orange zest, fresh rosemary, and a hint of cinnamon, then baked to perfection and finished with a drizzle of hot honey, this dish offers a perfect balance of flavors and textures that will impress your guests.

Ingredients

Units Scale

Dates and Filling

1 (12-oz.) package pitted Medjool dates
1 (4-oz.) log goat cheese, softened to room temperature

Walnut Topping

1/3 cup very finely chopped walnuts
2 teaspoons minced fresh rosemary
1 teaspoon orange zest (from 1 navel orange)
2 teaspoons fresh orange juice (from 1 navel orange)
1/4 teaspoon ground cinnamon
1/4 teaspoon sea salt
3 tablespoons extra-virgin olive oil

Garnish

A drizzle of hot honey (optional)

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Instructions

Preheat the Oven: Set your oven to 375ºF to prepare for baking the stuffed dates.
Prepare Dates: Using a small, sharp knife, carefully slice each date lengthwise without cutting all the way through. Gently open each date and stuff it with 1 to 2 teaspoons of softened goat cheese, ensuring an even filling.
Arrange Dates: Place the stuffed dates evenly in a 9×9-inch baking pan, round cake pan, or a small baking sheet to ensure uniform cooking.
Make Walnut Topping: In a small bowl, combine finely chopped walnuts, minced fresh rosemary, orange zest, fresh orange juice, ground cinnamon, sea salt, and extra-virgin olive oil. Mix thoroughly to blend the flavors.
Top Dates and Bake: Spoon the walnut mixture generously over each stuffed date. Transfer the pan to the preheated oven and bake for 15 minutes until the walnuts are toasted and the cheese is warmed through.
Rest and Garnish: Remove the baking pan from the oven and let the dates rest for 5 minutes. Transfer them to a serving platter and finish with a drizzle of hot honey for a sweet and spicy touch, if desired. Serve warm.

Notes

Softening the goat cheese at room temperature ensures easier filling of the dates.
Do not slice the dates completely through to keep the filling contained.
Use freshly minced rosemary and freshly zested orange for the best flavor.
Hot honey adds a subtle heat and sweetness but can be omitted if preferred.
These stuffed dates are best served warm to fully enjoy the melded flavors and textures.

Nutrition

Serving Size: 2 stuffed dates
Calories: 180
Sugar: 16g
Sodium: 110mg
Fat: 11g
Saturated Fat: 3.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg