A warm, sweet and savory bite that is quick to make and nice for guests.
introduction
Roasted Stuffed Dates are soft, sweet dates filled with creamy goat cheese and a crunchy walnut mix. You roast them a little so the cheese melts and the flavors come together. This snack tastes like a treat but needs only a few simple steps.
why make this recipe
- It is quick and easy.
- It looks fancy but uses little work.
- Sweet dates and savory cheese balance well.
- You can make it ahead and warm before serving.
how to make Roasted Stuffed Dates
- Slice each date lengthwise and open it gently.
- Fill each date with 1–2 teaspoons of room temperature goat cheese.
- Mix chopped walnuts, minced rosemary, orange zest and juice, cinnamon, salt, and olive oil in a bowl.
- Put the filled dates in a baking pan and spoon the walnut mix on top of each date.
- Roast at 375°F for 15 minutes so the tops toast and flavors blend.
- Let the dates rest 5 minutes after baking.
- Transfer to a platter and drizzle hot honey over the warm dates. Serve right away.
Ingredients :
- 12 oz pitted Medjool dates.
- 4 oz goat cheese, room temperature.
- 1/3 cup finely chopped walnuts.
- 2 teaspoons minced fresh rosemary.
- 1 orange (zest and 2 teaspoons juice).
- 1/4 teaspoon cinnamon.
- 1/4 teaspoon sea salt.
- 3 tablespoons olive oil.
- Hot honey for drizzling.
Directions :
- Heat oven to 375°F.
- Slice dates lengthwise, fill with 1-2 teaspoons goat cheese.
- Mix walnuts, rosemary, orange zest and juice, cinnamon, salt, and oil.
- Arrange dates in baking pan, top with walnut mixture.
- Bake 15 minutes, rest 5 minutes.
- Transfer to platter, drizzle with hot honey. Serve warm.
how to serve Roasted Stuffed Dates
Serve them warm on a small platter. They go well with a light salad, cheese board, or as an appetizer at a party. Use small forks or toothpicks for guests.
how to store Roasted Stuffed Dates
- In the fridge: Place in an airtight container for up to 3 days. Warm them in a 300°F oven for 5–8 minutes before serving.
- To freeze: Freeze un-drizzled dates on a tray, then store in a freezer bag for up to 1 month. Thaw in the fridge and warm before serving.
tips to make Roasted Stuffed Dates
- Use soft Medjool dates for easy filling.
- Let goat cheese sit at room temperature so it spreads well.
- Chop walnuts small so they sit nicely on the dates.
- Do not overfill the dates; 1–2 teaspoons works best.
- If you like a toastier top, broil for 1 minute but watch closely.
variation (if any)
- Swap goat cheese for Boursin or blue cheese for a stronger flavor.
- Use pistachios or almonds instead of walnuts.
- Wrap each date in bacon and roast longer for a savory version.
- Add a pinch of chili or cayenne to the walnut mix for heat.
FAQs
Q: Can I use other dates?
A: Yes. Medjool are best for size and softness, but any soft pitted date works.
Q: Can I make these ahead?
A: Yes. Stuff and top the dates, keep them covered in the fridge, then roast before serving.
Q: Is there a dairy-free option?
A: Use a dairy-free soft cheese or a nut butter instead of goat cheese.
Q: How do I make the hot honey?
A: Warm honey with a pinch of red pepper flakes for a few minutes. Do not boil.
Q: Can I skip the orange juice?
A: Yes. The orange adds brightness, but the recipe still works without it.
Conclusion
For more ideas and similar recipes, see these links: Roasted Stuffed Dates – Dishing Out Health, Roasted Boursin Stuffed Dates – Kalejunkie, and Easy Roasted Boursin Stuffed Dates with Pistachios – Cooking in my ….