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.
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.