Roasted Goat Cheese Stuffed Dates (Print-Friendly Format)
Warm dates, creamy goat cheese, walnuts, rosemary, and a drizzle of hot honey create a flavorful bite.
# Ingredients You’ll Need:
→ Main
01 -
340 g pitted Medjool dates (1 package, 12 oz.)
02 -
115 g soft goat cheese, softened to room temperature (1 log, 4 oz.)
→ Topping
03 -
40 g very finely chopped walnuts (approximately 1/3 cup)
04 -
2 teaspoons minced fresh rosemary
05 -
1 teaspoon finely grated orange zest
06 -
2 teaspoons freshly squeezed orange juice (from 1 navel orange)
07 -
1/4 teaspoon ground cinnamon
08 -
1/4 teaspoon sea salt
09 -
3 tablespoons extra-virgin olive oil
→ To Serve
10 -
Hot honey, for drizzling (optional garnish)
# How to Make It:
01 -
Preheat oven to 190°C. Use a small sharp knife to make a lengthwise slit in each date, ensuring not to cut through completely. Gently open each date and fill with 1 to 2 teaspoons of softened goat cheese.
02 -
Place the filled dates in a single layer in a 23×23 cm baking pan, round cake pan, or small baking sheet.
03 -
In a bowl, mix finely chopped walnuts, minced rosemary, orange zest, orange juice, ground cinnamon, sea salt, and olive oil until well combined.
04 -
Spoon the walnut mixture generously over the stuffed dates. Transfer the pan to the oven and bake for 15 minutes.
05 -
Remove from oven and allow to rest for 5 minutes. Carefully transfer to a serving platter and drizzle with hot honey if desired. Serve warm.
# Extra Tips:
01 -
Leftovers can be refrigerated in an airtight container for up to one week. To reheat, bake at 175°C for 15 minutes.