When I want an easy yet impressive appetizer, these Goat Cheese Stuffed Dates always come to mind.
The natural sweetness of Medjool dates pairs perfectly with creamy goat cheese, while the topping of walnuts, fresh rosemary, and a hint of orange zest adds depth and freshness.
Why You’ll Love This Recipe
Quick and easy to prepare with minimal ingredients
Perfect balance of sweet dates and tangy goat cheese
Crunchy walnut topping with fresh rosemary and citrus notes
Baked to warm and melt the cheese slightly
Great for entertaining or holiday gatherings
What You’ll Need (Ingredient Highlights)
Medjool dates – Naturally sweet and chewy, perfect for stuffing
Softened goat cheese – Creamy, tangy filling that complements sweetness
Walnuts – Adds crunchy texture and nutty flavor
Fresh rosemary and orange zest – Aromatic and bright flavor boosts
Ground cinnamon and sea salt – Adds warmth and balance
Extra virgin olive oil – Helps meld flavors and adds richness
Hot honey (optional) – Adds a spicy-sweet finish
Pro Tips Before You Start
Use softened goat cheese for easy stuffing.
Don’t slice dates all the way through to keep filling inside.
Mix toppings thoroughly to evenly coat each stuffed date.
Let baked dates rest a few minutes to meld flavors before serving.
Drizzle hot honey just before serving for a lovely glaze and kick.
How to Make Goat Cheese Stuffed Dates with Walnuts and Rosemary
Step 1: Prep the Dates
Preheat oven to 375ºF (190ºC).
Slice dates lengthwise carefully without cutting all the way through.
Open each date and fill with 1 to 2 teaspoons of softened goat cheese.
Step 2: Arrange and Prepare Topping
Place stuffed dates in a baking dish or sheet pan.
In a bowl, combine finely chopped walnuts, minced fresh rosemary, orange zest, orange juice, ground cinnamon, sea salt, and olive oil. Mix well.
Step 3: Bake
Spoon walnut mixture evenly over stuffed dates.
Bake for 15 minutes until warm and slightly caramelized.
Step 4: Serve
Remove from oven and let rest 5 minutes.
Transfer to serving platter and drizzle with hot honey if using. Serve warm.
What to Serve It With
As an elegant appetizer at cocktail parties
Paired with charcuterie and cheese boards
Alongside fresh fruit and nuts for holiday gatherings
With sparkling wine or a crisp white wine
Served warm as finger food for special occasions
Variations / Substitutions
Use pecans or almonds instead of walnuts
Swap goat cheese for cream cheese or blue cheese for different flavors
Add a sprinkle of chili flakes to walnut mixture for heat
Use lemon zest instead of orange for a different citrus note
Skip the hot honey for a milder sweet finish
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven before serving to restore warmth.
FAQs
Can I prepare the dates ahead of time?
Yes, you can stuff the dates and prepare the walnut topping in advance.
Keep them refrigerated and bake just before serving.
What types of dates work best for this recipe?
Medjool dates are ideal because they’re large, soft, and sweet, making them perfect for stuffing.
Can I substitute goat cheese with other cheeses?
Absolutely! Cream cheese or blue cheese can be used for a milder or stronger flavor.
Is there a vegan alternative to goat cheese?
Yes, you can use a plant-based cream cheese or nut-based cheese alternative.
How spicy is the hot honey garnish?
The spiciness depends on the brand. If you prefer less heat, opt for mild honey or omit it altogether.
Can I add other nuts instead of walnuts?
Yes, pecans or almonds are great alternatives that add a different crunch and flavor.
How should leftovers be stored and reheated?
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently in the oven before serving.
Final Thoughts
These Goat Cheese Stuffed Dates with Walnuts and Rosemary are a quick, easy appetizer that feels special.
The blend of sweet, creamy, crunchy, and aromatic flavors creates a perfect bite that’s sure to impress guests or elevate any occasion.
