I make these roasted stuffed dates whenever I need an impossibly easy, crowd-pleasing appetizer — sweet, salty, and just a little indulgent. Soft Medjool dates are filled with creamy goat cheese, drizzled with honey, and roasted until the cheese is melty. They come together fast and feel special enough for holiday entertaining, weeknight grazing, or a simple cocktail-party nibble.

Why you’ll love this dish

These roasted stuffed dates hit a lot of entertaining sweet spots: minimal prep, big flavor contrast, and versatile presentation. The caramel-like chew of Medjool dates pairs beautifully with tangy chèvre; a little honey and a pinch of flaky salt turns each bite into a tiny flavor explosion. They’re also naturally gluten-free and can be adapted for vegetarians or made dairy-free with a simple swap.

“Tried these at a dinner party — they disappeared first. Sweet, tangy, and just a hint of crunch from toasted pistachios.” — a happy guest

Because they’re quick to assemble and finish in the oven, they’re perfect for last-minute appetizers, a brunch sweet bite, or to elevate a simple cheese board. If you like stuffed bites, you might enjoy pairing them with a savory stuffed-chicken main for a plated menu — try this roasted red pepper & mozzarella option for inspiration: https://mixmirth.com/roasted-red-pepper-spinach-and-mozzarella-stuffed-chicken/.

Step-by-step overview

Before you start, here’s what happens in the recipe:

Pit and split Medjool dates so they’re ready to hold filling.
Soften the goat cheese briefly so it’s easy to spoon or pipe.
Fill each date with about 1 teaspoon of cheese.
Arrange on a baking sheet, finish with honey, olive oil (optional), and seasoning.
Roast 10–15 minutes until the cheese is warm and slightly melty.
Top with toasted chopped nuts if using, and serve warm.

This simple flow is why the recipe is so speedy — most of the work is gentle filling and a single quick roast.

What you’ll need

Medjool dates, pitted (large ones are easiest to stuff)
Goat cheese (soft chèvre; room temperature for easy filling)
Honey (good-quality for drizzling)
Olive oil (optional — a light drizzle adds gloss and helps browning)
Salt (flake or kosher)
Freshly ground black pepper
Chopped nuts, toasted (optional — pistachios, walnuts, or almonds are all great)

Substitution notes: If you don’t have chèvre, cream cheese or Boursin work well; for a dairy-free version use a thick cashew “cheese” or almond ricotta. For a savory protein accompaniment, consider a simple asparagus-stuffed chicken breast as a main to serve alongside: https://mixmirth.com/asparagus-stuffed-chicken-breast/.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
Slice each date lengthwise and remove the pit so you have a little pocket.
Let the goat cheese soften at room temperature for 5–10 minutes so it’s easy to spoon or pipe.
Using a small spoon or piping bag, place about 1 teaspoon of goat cheese into each date. Don’t overfill — the cheese will warm and spread.
Arrange the stuffed dates in a single layer on the prepared baking sheet.
Drizzle each date with honey and, if using, a light drizzle of olive oil.
Finish with a pinch of salt and a crack of black pepper over the top.
Roast for 10–15 minutes, until the cheese is warmed through and slightly melty.
If using nuts, toast them lightly in a dry skillet, chop, and scatter over the hot dates just before serving.

Keep the steps short and focused — this helps when you’re preparing a tray for guests or batch-making for a party.

Best ways to enjoy it

Serve warm on a small platter sprinkled with chopped pistachios and a few lemon or orange zest shavings for brightness.
Add to a cheese board with crackers, prosciutto, and olives for a salty-sweet element.
Pair with sparkling wine, dry sherry, or a citrusy white wine to cut the sweetness.
Turn them into canapés: place each stuffed date on a small cracker or crostini and top with a microgreen.
For a heartier course, serve alongside roasted vegetables or the asparagus-stuffed chicken mentioned earlier: https://mixmirth.com/asparagus-stuffed-chicken-breast/.

Storage and reheating tips

Refrigerator: Store leftover roasted stuffed dates in an airtight container in the fridge for up to 3–4 days. The texture will soften over time but flavors remain lovely.
Reheating: Warm in a 350°F (175°C) oven for 5–8 minutes or until heated through. Microwaving works for one portion but can make the dates very soft.
Freezing: You can prepare and freeze stuffed (but unbaked) dates on a tray, then transfer to a freezer bag for up to 1 month. Thaw in the refrigerator before roasting. Do not freeze baked dates — the texture suffers.
Food safety: Because these contain dairy, keep them refrigerated when not serving and discard any perishable leftovers left out for more than 2 hours.

Helpful cooking tips

Use full-size Medjool dates for the easiest stuffing and best chew. Smaller dates are trickier to fill.
If goat cheese is too firm, cut it into small pieces and let it sit at room temperature for a few minutes or microwave in 5-second bursts until slightly softened.
Make piping easier: put goat cheese in a small zip-top bag, snip one corner, and squeeze into the dates.
Don’t over-sweeten: a light drizzle of honey is enough — too much masks the tang of the cheese.
Toast nuts briefly in a dry pan over medium heat until fragrant; they’ll add texture and color.

Creative twists

Bacon-wrapped: wrap each stuffed date with half a slice of bacon and bake until the bacon is crisp.
Blue cheese or Boursin: swap chèvre for blue cheese or herbed Boursin for stronger, creamier notes.
Citrus & spice: add grated orange zest and a pinch of chili flakes for a sweet-spicy finish.
Vegan: use a thick cashew cheese and a drizzle of maple syrup instead of honey.
Prosciutto & arugula: top warmed dates with a sliver of prosciutto and a baby arugula leaf for a salty, peppery bite.

Your questions answered

Q: Can I make these ahead for a party?
A: Yes — stuff the dates, cover, and refrigerate for up to 24 hours. Roast just before serving so the cheese is warm and melty.

Q: What’s the best date to use?
A: Medjool dates are ideal because they’re large, soft, and naturally sweet. Deglet Noor are firmer and smaller but can work if you reduce filling.

Q: Are these kid-friendly?
A: Generally yes — most kids love the sweet-cheesy combo. Skip any cracked black pepper or chili flakes if serving to little ones.

Q: Can I swap honey for something else?
A: Maple syrup or agave work for a similar sweet note (agave keeps it vegan). Honey provides floral complexity that pairs especially well with chèvre.

Q: How long do they keep once roasted?
A: Store in an airtight container in the fridge for 3–4 days. Reheat briefly before serving.

Conclusion

If you want another take on roasted stuffed dates with a slightly different cheese profile, see this Roasted Boursin Stuffed Dates – Kalejunkie for inspiration. For a variation that keeps the classic approach but emphasizes healthful swaps and serving ideas, check out Roasted Stuffed Dates – Dishing Out Health.

Roasted Stuffed Dates

An impossibly easy, crowd-pleasing appetizer that combines sweet Medjool dates with creamy goat cheese, drizzled with honey, and roasted to perfection.

Prep Time 15

Cook Time 15

Total Time 30

Serving Size pieces

Ingredients

Main Ingredients

12 pieces Medjool dates, pitted Large ones are easiest to stuff
4 oz Goat cheese (soft chèvre) Room temperature for easy filling
2 tbsp Honey Good-quality for drizzling
1 tbsp Olive oil Optional; adds gloss and helps browning
1 pinch Salt Flake or kosher
1 pinch Freshly ground black pepper
1/4 cup Chopped nuts, toasted Pistachios, walnuts, or almonds are great

Instructions

Preparation and Roasting

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
Slice each date lengthwise and remove the pit to create a pocket.
Soften the goat cheese at room temperature for 5–10 minutes for easy filling.
Spoon about 1 teaspoon of goat cheese into each date. Avoid overfilling.
Arrange the stuffed dates in a single layer on the prepared baking sheet.
Drizzle each date with honey and, if using, a light drizzle of olive oil.
Finish with a pinch of salt and a crack of black pepper.
Roast for 10–15 minutes, until the cheese is warmed through and slightly melty.
If using nuts, toast them lightly in a dry skillet, chop, and sprinkle over the dates just before serving.

Notes

These roasted stuffed dates can be served warm on a platter, added to a cheese board, or turned into canapés. They can also be stored in an airtight container in the fridge for up to 3–4 days.