Roasted Goat Cheese Stuffed Dates

Roasted Stuffed Dates with creamy goat cheese and a rosemary walnut topping are my go-to appetizer when I want something sweet and savory that feels deeply special but comes together in no time at all. Every bite brings an irresistible combination of luscious dates, tangy cheese, and aromatic herbs, finished with a drizzle of hot honey to really wow your guests.

My friends and family request these on every holiday and I first made them for a fall dinner and we polished off the tray before dinner even began. There is something about the melty cheese with the sweet roasted fruit that hooks everyone.

Ingredients

• Medjool dates: Packed with natural caramel sweetness and a soft chewy texture. Choose plump Medjool dates with shiny skin for best results
• Goat cheese: Soft and tangy. Let it come to room temperature before using so it spreads easily into the dates
• Walnuts: Add an earthy crunch and balance out the sweetness. Look for walnuts that smell fresh not bitter
• Fresh rosemary: Gives the topping a woodsy fragrant note. Pick bright green leaves and chop finely
• Orange zest and juice: Brighten the whole bite with aromatic citrus. Use a firm navel orange and wash well before zesting
• Cinnamon: Brings warmth and depth. Use fresh ground cinnamon for full flavor
• Sea salt: Keeps all the flavors well balanced. A pinch is plenty
• Extra-virgin olive oil: Helps everything roast up golden and infuses the topping with richness. Choose a mild fruity olive oil
• Hot honey: Totally optional but I never skip it. The spicy sweetness ties the flavors together

Instructions

Prep the Dates:

Use a small sharp knife to cut lengthwise down each date just enough to open them up but not all the way through. Peel them apart and check for any bits of pit that might remain

Fill With Goat Cheese:

Spoon one to two teaspoons of room temperature goat cheese into the center of each date folding the sides back over the cheese just a little

Arrange in Baking Dish:

Set all the filled dates into a baking pan or small baking sheet spacing them so they stay upright and do not flip over while baking

Make Walnut Topping:

In a small bowl mix together very finely chopped walnuts minced rosemary orange zest and orange juice ground cinnamon sea salt and olive oil until the mixture is evenly combined and glossy

Top the Dates:

Spoon the walnut rosemary mixture generously over each stuffed date coating the tops evenly but not packing it down too much

Bake:

Bake in a 375 degree oven for fifteen minutes. Watch for the cheese to soften and the walnuts to get lightly toasted

Let Cool and Finish:

Remove from the oven and let cool just five minutes so the cheese can set a little. Transfer to a serving platter and drizzle with hot honey just before serving

I always keep an extra stash of Medjool dates and goat cheese on hand just for these. My favorite part is the rosemary walnut mix — the second you start chopping fresh rosemary the kitchen is filled with its cozy aroma. Growing up my grandmother always cooked with fresh herbs and that memory is tied to every batch I make.

Storage Tips

Once cooled these keep beautifully for a full week in an airtight container in your refrigerator. When you are ready to serve again simply rewarm them in a 350 degree oven for about fifteen minutes. They taste just as good as the first day and the toppings crisp up beautifully. I do not recommend microwaving because the cheese can overheat in spots and lose its creamy texture.

Ingredient Substitutions

No goat cheese on hand swap for whipped feta or even a creamy blue cheese for a bolder bite. For the nut free version use sunflower seeds or pumpkin seeds in place of the walnuts. If you are missing rosemary try fresh thyme or sage both will give a lovely herbal note. Maple syrup or a classic honey can stand in if you do not have hot honey for the finish.

Serving Suggestions

These are beautiful on a wood board with crackers and fruit or scattered among roasted vegetables and olives for a Mediterranean inspired spread. Dress up a green salad by slicing one or two warm dates over the top so the cheese melts into the greens. They are just as good at room temperature for a cocktail party as they are warm for a family dinner.

Cultural and Historical Context

Stuffed dates are a classic across Mediterranean and Middle Eastern tables traditionally made with almonds or Marcona almonds and sometimes with a tangy cheese. This version pays homage to those flavors but with a twist from rosemary and orange inspired by European holiday feasts. Dates have been considered a festive food for hundreds of years since they represent energy and sweetness on the table.

Seasonal Adaptations

You can swap in lemon or tangerine for the orange depending on what is in season. Pecans or hazelnuts work well in place of walnuts for a slightly different summer or holiday flavor. Try a drizzle of pomegranate molasses in fall for extra tang and color.

Success Stories

I have taken these stuffed dates to every sort of gathering from outdoor picnics to elegant New Year parties and someone always asks for the recipe. My nephew who once swore he did not like dates devoured his with a grin. That is the magic of a simple appetizer made with care.

Freezer Meal Conversion

You can absolutely fill and assemble the dates ahead of time and freeze them arranged in a single layer on a baking sheet. Once solid transfer to a freezer bag and store up to two months. When ready to eat place straight from freezer to oven and add five to ten more minutes to the bake time. This makes it easy to always have something impressive ready for guests.

Make these for your next gathering and they are sure to disappear fast. The mix of tangy cheese, sweet fruit, and aromatic herbs is always a hit.

Common Recipe Questions

→ Can I substitute goat cheese with another cheese?

Yes, creamy cheeses such as cream cheese or ricotta offer a mild flavor and smooth texture as alternatives.

→ How do I pit dates if I can't find pitted ones?

Slice each date lengthwise, remove the pit carefully, and fill as directed for a seamless preparation.

→ Is it possible to prepare in advance?

Stuff and assemble dates up to a day ahead, refrigerate, and bake just before serving for optimal freshness.

→ Which type of honey works best?

Hot honey brings a spicy kick, but regular honey or maple syrup may be drizzled as a sweeter alternative.

→ How can I store leftovers?

Refrigerate in an airtight container and gently rewarm in the oven at 350°F before serving again.

→ Are there nut-free options?

Simply omit walnuts or replace with roasted seeds such as pumpkin or sunflower for added crunch and flavor.