Roasted Stuffed Dates with Goat Cheese and Honey

There’s something magical about biting into a warm roasted date. The outside is sticky-sweet and caramel-like, while inside you’ll find creamy goat cheese and a little crunch from toasted walnuts. Top it with a drizzle of golden honey and suddenly you’ve got a bite-sized appetizer that feels fancy but takes almost no effort. These roasted stuffed dates are the kind of snack that disappear faster than you can set them down.

Why You’ll Love These Roasted Stuffed Dates

Every bite is a perfect mix of sweet, savory, and crunchy. The gooey dates cradle tangy cheese like a hug, while nuts add that toasty snap you didn’t know you were missing. Best part? They’re ready in under 30 minutes. You can stuff them ahead, pop them in the oven when guests arrive, and impress everyone with almost zero stress. They’re not just for holidays either serve them for date night, add them to a cheese board, or keep a few in the fridge for your own guilty pleasure.

Ingredients You’ll Need

• 12 oz Medjool dates, pitted
• 4 oz goat cheese, softened
• 1/3 cup walnuts, finely chopped
• 2 tsp fresh rosemary (or thyme)
• Zest and juice of 1 orange
• 1/4 tsp cinnamon
• Pinch of sea salt
• 3 tbsp olive oil
• Honey or hot honey for drizzling

Step-by-Step Instructions

1. Prep the oven – Heat it to 375°F and line a baking pan with parchment paper.
2. Slice and stuff – Make a small slit down each date (don’t cut all the way through). Fill with about a teaspoon of goat cheese.
3. Make the topping – Mix walnuts, rosemary, orange zest, orange juice, cinnamon, salt, and olive oil until it sticks together like damp sand.
4. Bake to golden – Arrange dates on the pan, top each with walnut mixture, and bake for about 15 minutes until warm and toasty.
5. Finish with honey – Let rest for 5 minutes, transfer to a platter, and drizzle generously with honey. Serve warm.

Kitchen Tips for Success

• Choose Medjool dates that feel soft and plump they’re the sweetest.
• Don’t slice dates all the way through; keeping them intact makes stuffing easier.
• Goat cheese spreads best at room temperature, so let it soften on the counter first.
• Keep a close eye in the oven walnuts can go from perfect to burnt fast.

Serving Ideas

These dates shine brightest when they’re still warm, with the cheese melting and honey dripping. Place them on a cheese board between salty olives and ribbons of prosciutto. Pair with crisp white wine or bubbly to cut through the richness. Hosting a crowd? Make a double batch you’ll need it.

Storage and Reheating

Pop leftovers (if you’re lucky enough to have any) into an airtight container and refrigerate for up to 3–4 days. Reheat gently at 300°F so the walnuts stay crisp and the cheese softens again. They’re tasty cold, but honestly, nothing beats them warm from the oven.

Variations to Try

• Swap goat cheese for blue cheese if you love a sharper bite.
• Use cream cheese for an extra rich filling.
• No walnuts? Try pumpkin seeds or almonds.
• Wrap each date in thin bacon before baking for a smoky twist.
• Skip the honey and drizzle with balsamic glaze for a tangy finish.

FAQ

What to Serve with Roasted Stuffed Dates

• Turkey Sweet Potato Chili: A cozy, hearty pairing that makes these stuffed dates the star of a fall dinner.
• Healthy Apple Butter: Spread on warm crusty bread for a sweet-savory balance alongside the dates.
• Stuffed Bell Peppers: A colorful, festive option that brings variety to your party table.

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