Roasted Stuffed Dates

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

1. Slice each date lengthwise and open it gently.
2. Fill each date with 1–2 teaspoons of room temperature goat cheese.
3. Mix chopped walnuts, minced rosemary, orange zest and juice, cinnamon, salt, and olive oil in a bowl.
4. Put the filled dates in a baking pan and spoon the walnut mix on top of each date.
5. Roast at 375°F for 15 minutes so the tops toast and flavors blend.
6. Let the dates rest 5 minutes after baking.
7. 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 ….