Goat Cheese Stuffed Dates (Printer-friendly)

Medjool dates with goat cheese, honey, and walnuts. Creamy, sweet, and savory bite-sized treat.

# What You Need:

→ Dates

01 - 16 large Medjool dates, pitted

→ Filling

02 - 3.5 ounces fresh goat cheese, softened
03 - 2 tablespoons cream cheese, softened (optional)
04 - 1 teaspoon fresh thyme leaves (optional)
05 - Freshly ground black pepper, to taste

→ Toppings

06 - 2 tablespoons chopped toasted walnuts or pecans
07 - 2 tablespoons honey
08 - Flaky sea salt, to finish

# How to Make It:

01 - Using a small knife, slice each date lengthwise on one side and remove the pit, making sure the date remains intact.
02 - In a small mixing bowl, combine goat cheese, cream cheese if using, thyme leaves, and ground black pepper. Stir until smooth and creamy.
03 - Fill each date with about one teaspoon of the cheese mixture, using a spoon or piping bag for ease.
04 - Place the stuffed dates on a serving platter. Sprinkle them with the chopped nuts.
05 - Drizzle the stuffed dates with honey and add a pinch of flaky sea salt to finish. Serve immediately or refrigerate for up to two hours before serving.

# Expert Tips:

01 -
  • Uses only a few easy-to-find ingredients
  • Naturally gluten free and vegetarian
  • No cooking or specialized skills needed
  • Can be made in advance or assembled in minutes
02 -
  • High in fiber thanks to Medjool dates
  • Easily adapts for nut free or vegan diets
  • Keeps well for a couple of hours after assembling
03 -
  • Always toast the walnuts or pecans yourself to deepen their taste I tried skipping this step once and really missed the flavor
  • If your dates seem dry soak them in warm water for ten minutes then pat dry before filling
  • If hosting prep all the filling and pitted dates ahead and then assemble just before your guests arrive to prevent soggy nuts or cheese drying out

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