Description
Delightful and easy-to-make stuffed Medjool dates filled with creamy goat cheese, crunchy walnuts, and drizzled with warm honey for a perfect blend of sweet and savory flavors. An elegant appetizer ready in just 10 minutes that impresses with minimal ingredients.
Ingredients
Scale
Dates
- 20 large Medjool dates
Filling & Topping
- 4 ounces goat cheese, at room temperature
- 1/4 to 1/3 cup walnut pieces
- Warmed honey, for garnish
- Red pepper flakes or Aleppo pepper, for sprinkling
Instructions
- Remove the pits. Cut each Medjool date in half lengthwise and carefully remove the pit to create a cavity for stuffing.
- Stuff the dates. Open each date half and spoon in goat cheese, filling the cavity generously.
- Add walnuts and garnish. Top the goat cheese filling with walnut pieces, gently pressing them into the cheese for stability.
- Drizzle and sprinkle. Lightly drizzle warmed honey over the stuffed dates, then finish with a sprinkle of red pepper flakes or Aleppo pepper for a touch of heat and color.
- Serve. Arrange the stuffed dates on a serving platter. For a warm option, see notes below.
Notes
- Stuffed dates make a quick, easy, and impressive appetizer perfect for any occasion.
- If serving warm, briefly warm the stuffed dates in a preheated oven at 350°F (175°C) for 5 minutes before drizzling honey and sprinkling red pepper flakes.
- Substitute walnuts with pecans, almonds, or pistachios for variation.
- Goat cheese can be replaced with cream cheese or ricotta for a milder flavor.
Nutrition
- Serving Size: 1 serving (approximately 2-3 stuffed dates)
- Calories: 227.5 kcal
- Sugar: 40.1 g
- Sodium: 52.8 mg
- Fat: 5.5 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 45.5 g
- Fiber: 4.3 g
- Protein: 4.3 g
- Cholesterol: 6.5 mg
