Name: Roasted Stuffed Dates
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 12 pieces Medjool dates, pitted (Best for size and softness.); 4 oz Goat cheese, room temperature (Soft chèvre for easy stuffing.); 2 tbsp Honey (For drizzling.); 1 tbsp Olive oil (Optional, helps caramelize the edges.); 1 pinch Salt (Enhances flavor.); 1 pinch Black pepper (Freshly cracked, enhances flavor.); 1/4 cup Chopped nuts (optional) (Toasted pistachios, walnuts, or almonds for topping.)

I first made these roasted stuffed dates on a busy holiday evening when I needed a show-stopping bite that was fast to pull together. Sweet, sticky dates filled with tangy goat cheese, a drizzle of honey, and a quick roast — they’re an irresistibly simple appetizer that feels elegant without the fuss. If you like small plates that balance sweet and savory and pair well with roasted mains (try it beside a hearty roasted vegetable lasagna), these are for you.

Why you’ll love this dish

Roasted stuffed dates hit a sweet spot between effortless and impressive. They take minimal hands-on time, require just a handful of ingredients, and scale easily from weeknight snacks to party platters. Because the dates caramelize in the oven, their sweetness deepens and contrasts beautifully with the tang and creaminess of goat cheese. Add a crunchy nut topping and you’ve got a textural trifecta: soft, gooey, and crisp.

"These are the tiny bites that disappear first — sweet, creamy, and utterly addictive. Perfect for parties or a simple after-dinner treat." — A happy host

Preparing Roasted Stuffed Dates

Before you start: this recipe is a short roast, not a long bake. Expect about 10–15 minutes in a hot oven. You’ll pit the dates, pipe or spoon in goat cheese, arrange them on a baking sheet, and roast until the cheese is soft and the dates are warm. Finish with a honey drizzle and, if you like, chopped nuts for crunch. The whole process is fast, which makes it ideal for last-minute entertaining.

What you’ll need

Dates (Medjool are best for size and softness) — pitted
Goat cheese (soft chèvre) — room temperature for easy stuffing
Honey — for drizzling
Olive oil (optional) — a light drizzle helps caramelize the edges
Salt and freshly cracked black pepper — a small pinch enhances flavor
Chopped nuts (optional) — toasted pistachios, walnuts, or almonds for topping

Notes and swaps:

If you prefer something milder, use cream cheese or Boursin-style cheese (for a garlic-herb note).
For a vegan version, use a plant-based soft cheese and maple syrup instead of honey.
If you want a savory twist, stuff with blue cheese and skip the honey.

For a fuller meal pairing, consider complementary roasted sides like Jamie Oliver’s roasted vegetable lasagna — the sweet-savory contrast works really well.

Step-by-step instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
Slice each date lengthwise and remove the pit. Open them like little boats.
Soften the goat cheese at room temperature (5–10 minutes). Spoon or pipe about a teaspoon of cheese into each date.
Arrange stuffed dates on the prepared baking sheet in a single layer.
Lightly drizzle honey over the stuffed dates. Add a tiny drizzle of olive oil if you like a glossier finish.
Sprinkle each date with a pinch of salt and a grind of black pepper.
Roast in the preheated oven for 10–15 minutes, until the dates are warmed through and the cheese is just melty. Watch closely so the cheese doesn’t brown too much.
Remove from the oven. Scatter chopped toasted nuts over the top if using. Let the dates cool for 2–3 minutes before serving warm.

Serving suggestions

Arrange on a small platter and garnish with a few fresh thyme leaves or a sprig of rosemary for color.
Pair with charcuterie: thin prosciutto, crackers, and a mix of olives. The sweet dates balance salty meats beautifully.
Serve alongside a roasted main — they’re especially good with tomato-based or roasted vegetable dishes like roasted eggplant lasagna with turkey.
For cocktail parties, skewer each date with a small toothpick or decorative pick for easy grabbing.

Storage and reheating tips

Refrigerator: Keep leftovers in an airtight container for up to 3 days. Store the nuts separately to keep them crunchy.
Reheating: Warm in a 300°F (150°C) oven for 5–7 minutes until heated through. Microwave briefly (10–20 seconds) if you’re in a hurry, but the oven preserves texture better.
Freezing: Not ideal for long-term freezing because the texture of the cheese and date changes. If needed, freeze unbaked stuffed dates on a tray until firm, then transfer to a bag and bake from frozen, adding a few extra minutes.

Food safety: Because these are made with soft cheese, keep them refrigerated if not served immediately and discard any leftovers after 48–72 hours.

Pro chef tips

Use room-temperature goat cheese so it pipes smoothly into dates; a small piping bag or zip-top bag with a corner snipped makes neat work.
Pit dates by slicing lengthwise; a small paring knife and gentle press will remove the pit cleanly.
Toast nuts in a dry skillet for 3–4 minutes until fragrant — it brings out their flavor and adds a fresh crunch.
If you want extra caramelization, broil for 30–45 seconds at the end, watching closely to avoid burning.
For uniform roasting, choose similarly sized dates and arrange them spaced slightly apart.

Creative twists

Bacon-wrapped: Wrap each stuffed date with half a slice of bacon and secure with a toothpick. Roast until bacon is crisp.
Spiced honey: Warm honey with a pinch of chili flakes or a little orange zest before drizzling for a flavor pop.
Cheese swaps: Try cream cheese mixed with lemon zest, Boursin for herbiness, or blue cheese for a bold contrast. (If you like Boursin-style, see roasted variations online for inspiration.)
Savory herb: Mix fresh chopped herbs (thyme, rosemary) into the goat cheese before stuffing.
Sweet toppings: Instead of nuts, finish with flaky sea salt and a tiny squeeze of lemon to brighten the flavor.

Your questions answered

Q: How long does this recipe take from start to finish?
A: Plan on about 20–30 minutes total: 5–10 minutes to prep and stuff the dates and 10–15 minutes to roast.

Q: Can I prep these ahead of time?
A: Yes — stuff the dates and arrange them on the baking sheet, cover tightly, and refrigerate up to 24 hours. Add the honey and nuts right before or after roasting to preserve texture.

Q: What kind of dates are best?
A: Medjool dates are ideal because they’re large, soft, and sweet. Deglet Noor can work, but they’re drier and smaller.

Q: Are these safe for kids?
A: Generally yes, but serve small portions and check for nut allergies if you add a nut topping. For young children, omit nuts and serve softened cheese in a way that’s easy to chew.

Q: Can I make these vegan?
A: Absolutely — use a plant-based soft cheese and maple syrup instead of honey.

Conclusion

For more inspiration and similar recipes, check out this take on Roasted Stuffed Dates – Dishing Out Health and a herby variation at Roasted Boursin Stuffed Dates – Kalejunkie. These resources offer extra ideas if you want to experiment with different cheeses and toppings.