Stuffed Dates

There’s nothing like sinking your teeth into sweet dates stuffed with smooth goat cheese then capped with crunchy walnut rosemary topping. Trust me, these are my crowd-pleaser dish for any get-together. The magic? Roasting makes the dates so gooey and warm, the cheese melts just right, and a final blast of hot honey pulls it all together. My friend Sarah still texts me about these—they’re that good!

Irresistible Little Bites Everyone Craves

This snack goes fast. Seriously, every time I make them, they vanish before I'm halfway done putting them out. Had to whip up batch after batch last Christmas just to keep up. My vegetarian sis goes wild for them. My brother, who lives for cheese, never stops at one. Even my little nephew who swore off dates kept sneaking another. Best part? You barely need time or effort, and everyone thinks you’ve gone all gourmet. Do the prep ahead, then bake just before guests show up. Your place will smell awesome!

What You’ll Want on Hand

• Key Ingredient: Grab some fat, tender Medjool dates. They should feel a little sticky and super soft when you squeeze them, not hard and dried out—those are too tough to fill and not as sweet.
• That Dreamy Center: Use fresh goat cheese for a tangy, smooth middle. Plain is perfect, but if you want to shake things up, herbed or honey goat cheese is great too.
• Crunch You Can’t Skip: Toast up some walnuts in a dry pan for max flavor. Make sure they’re not stale or old—fresh walnuts add awesome crunch and buttery taste.
• Herb Goodness: Use rosemary for a bold, fresh flavor that lifts everything. Chop it up fine so it mixes in nicely with your topping.
• Zing Factor: Both orange zest and some fresh-squeezed juice make the whole bite bright and cut through the richness.
• Sneaky Sweet Heat: Hot honey kills it here. Drizzle some on top and you get that spicy-sweet finish. Can’t find it? Stir chili flakes or cayenne into regular honey and you’re set.
• Add a Little Warmth: Use cinnamon for a cozy touch, olive oil to tie the cracker topping together, and a sprinkle of salt to wake up every flavor in the mix.

Get Ready to Wow

Set Up the Dates

Look for super soft, sticky Medjool dates. If you give one a little squeeze and it feels kind of squishy, you’re good. Take a small sharp knife and cut along one side—like opening a book. Pull out the pit but don’t cut all the way, so you’ve got a pouch. If your dates feel a bit tough, dunk them quickly in warm water to plump them back up, then dry before filling.

Smooth Out the Filling

Let your goat cheese warm up on the counter so it softens. Stir it around with a spoon till it’s nice and creamy. Want extra flavor? Mix in a bit of honey or a pinch of pepper. Use a spoon or fill a small bag and snip the tip, then squish the cheese into the middle of each date. Fill all the way to the edge so you get a big creamy bite every time.

Make Your Crunch Mix

Chop walnuts—leave some chunky for texture. Mixing bowl time: walnuts, handful of rosemary bits, some orange zest, squeeze of orange juice go in first. Hit it with cinnamon, a touch of salt, a trickle of olive oil, then stir so everything’s glossy but not stuck together. The mix should be sticky but easy to drop with your fingers.

Put It All Together

Scoop a spoonful of the walnut topping onto each cheese-filled date and press lightly so it stays on. Set them on your platter or plate, leaving some space between so the toppings don’t mess each other up. Just before you serve, hit them with a line of hot honey so it drips down the sides—makes them look shiny and fancy. Want to get extra? Scatter a little more rosemary or slide in orange slices around the plate so everything looks gorgeous and smells awesome.

Tricks Straight From My Kitchen

Chill the dates for easier slicing. Keep nut topping in the fridge so it’s ready whenever you need. Always plan for a double batch—they won’t last!

Fun Ways to Change It Up

Try them wrapped with crispy bacon, pack ’em with blue cheese, swap pistachios in the mix, or go wild with maple candied pecans. Drizzle balsamic or sneak on a bit of dark chocolate if you’re feeling bold.

Party Prep Made Simple

Mix up cheese and dates early, just don’t put them together till you’re close to serving. Let friends build their own with a DIY date bar—everyone gets to choose their favorites.

Serve With a Pop

Line up dates on cool wooden boards or bring out a cake stand. Drop on some sprigs of fresh rosemary, drizzle with hot honey, and you’ve got a plate that’ll steal the show.

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Soulful Moments at the Table

Sharing these tasty bites gets everyone talking and laughing. Make a big batch—they’ll be gone before you know it and you’ll have made a new tradition!

Frequently Asked Questions

→ Why use Medjool dates?

Medjool dates are big and super sweet, plus they’re soft so it’s super easy to fill them up.

→ Why bring goat cheese to room temperature?

If the goat cheese is warm, it spreads easily so you won’t rip your dates open.

→ Can I make these ahead?

Absolutely, you can fill them up to a week early. Keep cold and warm them in the oven for about 15 minutes at 350°F before sharing.

→ What can I substitute for hot honey?

If you don’t have hot honey, just mix a little cayenne into regular honey or use plain honey if you like it mild.

→ Why let them rest after baking?

If you give them a minute or two, the cheese holds its shape and won’t ooze everywhere when you move them.