Stuffed Dates With Goat Cheese

These Stuffed Dates With Goat Cheese are the appetizer I always serve when I want something both simple and impressive. Sweet Medjool dates pair with tangy goat cheese and a bit of crunch from toasted nuts, finished with just a hint of honey and fresh thyme. I keep the ingredients on hand for quick holiday platters, afternoon bites, or when guests show up without warning.

I first threw this together for a last-minute brunch and every single date disappeared before lunch was served. Now my friends specifically request these any time I host.

Ingredients

• Medjool dates: plump and soft for the perfect bite choose fresh ones for best flavor
• Goat cheese: creamy and tangy pairs wonderfully with the sweetness of the dates
• Cream cheese: adds extra richness and smooth texture
• Pecans: crushed for a toasty crunch pistachios and walnuts work well too
• Sea salt and black pepper: just a pinch brings all the flavors together
• Honey: for a glossy finish and extra sweetness use a good quality local honey
• Fresh thyme: brings a herbal note and lovely aroma

Instructions

Prepare the Filling:

Using a soft rubber spatula mix goat cheese and cream cheese in a small bowl until completely smooth and combined. Season gently with sea salt and black pepper. Let this mixture rest while you prepare dates for easier assembling.

Pit the Dates:

Take a sharp small knife and make a gentle lengthwise slit in each date just enough to remove the pit and make a little pocket for the filling. Try not to cut all the way through. Discard pits and keep slit dates slightly open.

Fill the Dates:

Use a small teaspoon and scoop generous portions of the cheese mixture into each date. Let the filling rise above the edge so every bite has plenty of creamy flavor.

Top with Nuts:

Sprinkle crushed nuts over the dates making sure they stick to the exposed cheese. Lightly press if needed so the pieces stay put.

Arrange and Garnish:

Arrange stuffed dates in a single layer on a pretty serving tray. Drizzle lightly with honey for shine and sweetness. Finish with a scattering of fresh thyme leaves over the top. Chill if making ahead or serve right away.

Pecans are my personal favorite for this filling but my grandmother always loved pistachios best. Last year my niece helped stuff the dates and was so proud to drizzle the honey that now she calls them honey gems.

Storage Tips

Keep leftover stuffed dates in an airtight container in the fridge for up to two days. Wait to add the honey and fresh thyme until just before serving for best texture and flavor. For larger batches line a tray with parchment and cover tightly.

Ingredient Substitutions

You can swap goat cheese for feta or even blue cheese if you like a bolder flavor. If you have a nut allergy or want to make these school safe just omit the nuts or use roasted chickpeas for crunch. Thyme can be replaced with fresh mint or basil for a brighter taste.

Serving Suggestions

Arrange stuffed dates on a rustic wood board or a pretty ceramic plate. They are perfect alongside a cheese platter or as a sweet-salty bite on a brunch buffet. They also go beautifully with sparkling wine or a spritz.

Cultural and Historical Context

Stuffed dates have been served across the Mediterranean and Middle East for centuries. They are often enjoyed during celebrations and holidays as symbols of hospitality and abundance. The classic mix of sweet fruit and tangy cheese is rooted in tradition but always feels fresh.

Seasonal Adaptations

For spring use soft herbs like basil and lemon zest. For fall add a small dusting of cinnamon in the cheese. For winter serve with pomegranate seeds for color and tartness.

Success Stories

One of my friends brought these to her family’s Thanksgiving and now they are a regular part of their holiday spread. The recipe travels well and is always a conversation starter. Even those who say they do not like dates nearly always ask for seconds after trying these.

Freezer Meal Conversion

It is best to assemble and freeze only the unfilled dates and cheese mixture separately if you want to get ahead. Bring both to room temperature before filling and serving. Nuts and honey should be added after thawing for the best crunch and freshness.

These sweet and savory stuffed dates make hosting effortless and impressive. Try your favorite nut or cheese combo for a truly personal appetizer.

Common Recipe Questions

→ Can different nuts be used with the dates?

Absolutely. Pecans, pistachios, or walnuts all work beautifully. Toasting the nuts briefly enhances their flavor and crunch.

→ What’s the best way to fill the dates?

Make a lengthwise slit, remove the pit, then use a teaspoon to fill each date generously with the cheese mixture.

→ Can these be prepared ahead of time?

You can assemble them up to 24 hours ahead. Add the nuts and drizzle of honey just before serving for optimal texture.

→ Is there a way to make these sweeter or more savory?

For extra sweetness, add more honey. For a savory kick, sprinkle a pinch of sea salt or add cracked black pepper to the cheese mixture.

→ How should they be served for best taste?

Arrange on a platter right before serving, and garnish with thyme for freshness and added aroma. Serve chilled or at room temperature.