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This goat cheese stuffed dates recipe is an easy but super delicious appetizer that you can whip up in no time. Made with only four simple ingredients, these stuffed dates are a guaranteed hit for any gathering.
This no-cook party appetizer is always a crowd-pleaser. I’m obsessed with the sweet and savory bite you get with these goat cheese stuffed dates and the crunchy nuts pair wonderfully with the soft cheese.
Why You’ll Love This Recipe
- It’s very easy to make. It’s a foolproof appetizer. There’s no cooking involved; all you have to do is simply cut the dates and chop your nuts of choice. Easy peasy.
- You only need four ingredients! It’s also really easy to customize.
- You can easily prep this recipe ahead of time, so when it’s time for guests, it’s stress-free! Just take it out of the fridge!
- Not just for parties, you can make these as a snack, too!
Ingredients You’ll Need
dates — you can purchase medjool dates that are already pitted or pit them yourself. It doesn’t take that much more effort to DIY, so I usually just buy whichever one costs less at the moment. They’re so wonderfully sweet and pair so nicely with the salty goat cheese.
goat cheese — you can get so many fun flavored goat cheeses! Today, I’m using plain goat cheese, but I love the garlic & herb goat cheese and fig goat cheese.
walnuts — or pistachios, or whatever nuts you like! I usually use whatever I have on hand. Pine nuts are a great option, too, and so are pecans! You can also skip the nuts completely if you’re not a fan.
honey — just to add a little extra sweetness, I like to drizzle some warm honey on top. You can also use hot honey if you want to add a bit of a kick to the goat cheese stuffed dates!
How to Make Goat Cheese Stuffed Dates
- Cut the medjool dates in half length-wise, but leave them partially intact on the backside, so you can open the dates like a book. Remove the pit from each date.
- Spread the goat cheese into each date.
- Top with the chopped walnuts and gently press them into the filling. Then, gently close each date a bit to help keep everything together.
- Top with a light drizzle of warmed honey and serve.
Recipe Tips and Notes
- Make sure to bring out the goat cheese ahead of time so it’s easier to spread into the dates. If you forgot, no biggie, it’ll just not go on as smoothly.
- You can also add a sprinkle of red pepper flakes or freshly cracked black pepper after drizzling the honey.
- You can wrap the stuffed dates in some prosciutto for a saltier flavor.
- You can add some fresh herbs such as chopped thyme, basil, rosemary, etc to the stuffed dates.
Make Ahead Tips
- Pit and stuff the dates with goat cheese up to 3 days ahead of time and store them in an airtight container in the fridge. Add the chopped nuts and drizzle of honey before serving.
- You can serve the dates straight from the fridge or let them sit at room temperature for a bit so they warm up before serving.
Goat Cheese Stuffed Dates Recipe
This goat cheese stuffed dates with honey recipe is an easy but super delicious appetizer that you can whip up in no time. Made with only four simple ingredients, these stuffed dates are a guaranteed hit for any gathering. You can even make them ahead of time!
Servings: 5 servings
Ingredients
- 18 to 20 medjool dates
- 4 ounces goat cheese, softened
- ¼ cup chopped walnuts, or pistachios or nut of choice
- Warmed honey
Instructions
-
Cut the medjool dates in half length-wise, but leave them partially intact on the backside, so you can open the dates like a book. Remove the pit from each date.
-
Spread the goat cheese into each date.
-
Top with the chopped walnuts and gently press them into the filling. Then, gently close each date a bit to help keep everything together.
-
Finish the stuffed dates with a light drizzle of warmed honey and serve.
Nutrition Per Serving
Calories: 344kcal | Carbohydrates: 67g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 85mg | Potassium: 634mg | Fiber: 6g | Sugar: 60g | Vitamin A: 364IU | Vitamin C: 0.1mg | Calcium: 93mg | Iron: 1mg
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