Roasted Stuffed Dates

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Roasted Goat Cheese Stuffed Dates with a Rosemary walnut Topping and a drizzle of hot honey make for an irresistible appetizer. This easy-to-make recipe is a surefire hit that will impress any crowd!

Why You’ll Love These Roasted Stuffed Dates

These stuffed dates feature creamy goat cheese nestled inside sweet, sticky Medjool dates, topped with a crunchy rosemary-walnut mixture, and roasted to perfection. They’re a real showstopper! Whether I’m hosting or attending holiday parties, I always find myself making some version of these stuffed dates. Every time I think about trying something new, I end up coming back to this favorite.

These dates are not only incredibly easy to prepare but can also be prepped hours ahead of time—a double win! While they taste best served warm, they’re still delicious at room temperature. What’s more, this recipe is very versatile. If you don’t like goat cheese, you can easily swap it out for something else. And if you have a nut allergy, seeds are a great alternative. The magic of this dish lies in the blend of flavors and textures, plus the perfect two-bite size.

For more simple and delicious holiday appetizers, check out Marinated Feta, Avocado Toast with Pomegranate Salsa, and Burrata Bruschetta.

Ingredients

  • Dates: Medjool dates are a must for this recipe because of their large size, soft texture, and sweet, caramel-like flavor. When slicing, make sure to only cut through the top half of the date to keep the filling from spilling out. Dates are packed with minerals and B vitamins.
  • Goat Cheese: Use a 4-ounce log of plain goat cheese. It holds up well during baking and doesn’t melt out. For easier handling, let the goat cheese soften at room temperature for about 20 minutes.
  • Walnuts: These add richness and crunch, plus they’re a great source of omega-3 fatty acids, minerals, and folate.
  • Orange: You’ll need the zest and juice of one navel orange. The orange adds a refreshing brightness and a hint of acidity to the walnut topping.
  • Rosemary: This herb brings a festive, aromatic touch to the dish. Combined with orange and cinnamon, it’s a perfect flavor match.
  • Cinnamon: Just a pinch of ground cinnamon adds warmth and spice to the topping.
  • Olive Oil: Use a high-quality olive oil. Avoid anything too grassy, which might overpower the walnut mixture.
  • Hot Honey: This is optional, but the combination of sweet and spicy hot honey drizzled over the dates adds another layer of flavor. If you choose to use it, drizzle it on after the dates are roasted.

For a full list of ingredients and measurements, check the recipe card below.

Recipe Variations

  • Almond Stuffed Dates: Swap out walnuts for chopped almonds or pistachios.
  • Cream Cheese Stuffed Dates: Not a fan of goat cheese? Cream cheese is a milder but still delicious alternative.
  • Stuffed Dates Wrapped in Bacon: For a more indulgent version, wrap each stuffed date in a thin slice of bacon and secure with a toothpick. Place on a baking sheet and roast for 15 minutes. You can also top the dates with crumbled bacon instead.
  • Blue Cheese Stuffed Dates: If you like a stronger flavor, replace the goat cheese with blue cheese.

Step-by-Step Instructions

Step 1: Slice and Stuff

Cut each date open (only halfway through) and stuff with goat cheese. Arrange the dates in a baking dish.

Step 2: Prepare Walnut Topping

In a bowl, mix together walnuts, rosemary, orange zest, orange juice, cinnamon, salt, and olive oil. Spoon the mixture evenly over the stuffed dates.

Step 3: Roast Dates

Bake at 375°F for about 15 minutes. Remove from the oven, place the dates on a serving platter, and drizzle with hot honey if desired.

Enjoy these stuffed dates warm or at room temperature for a perfect holiday appetizer!

Equipment

  • 9×9-inch baking pan, round cake pan, or small baking sheet

Ingredients  

  • 1 (12-oz.) pkg. pitted Medjool dates
  • 1 (4-oz.) log goat cheese *soften to room temperature for easier handling
  • 1/3 cup very finely chopped walnuts
  • 2 tsp. minced fresh rosemary
  • 1 tsp. orange zest plus 2 tsp. fresh orange juice (from 1 navel orange)
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. sea salt
  • 3 Tbsp. extra-virgin olive oil
  • A drizzle of hot honey for garnish (optional)

Instructions 

  1. Preheat oven to 375ºF. Use a small sharp knife (such as a pairing knife) to slice open the dates lengthwise (do not slice all of the way through). Break open the date and fill each one with 1 to 2 teaspoons of goat cheese. Arrange dates in a 9×9-inch baking pan, round cake pan, or small baking sheet.
  2. In a small bowl, combine walnuts, rosemary, orange zest and juice, ground cinnamon, sea salt, and olive oil; mix well.
  3. Spoon walnut mixture over stuffed dates, and transfer pan to the oven. Bake for 15 minutes. Remove from oven and let sit for 5 minutes before transferring to a serving platter and drizzling with hot honey. Serve warm.

Notes

  • Store leftover goat cheese stuffed dates in an airtight container in the fridge for up to 1 week. To rewarm, bake at 350ºF for 15 minutes.
NUTRITION INFORMATON: Serving: 2stuffed dates | Calories: 235kcal | Carbohydrates: 36g | Protein: 2.5g | Fat: 9g | Saturated Fat: 2g | Sodium: 125mg | Fiber: 4g | Sugar: 32g

*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

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