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Roasted Stuffed Dates

Sweet, sticky dates filled with tangy goat cheese and drizzled with honey, roasted for a simple yet elegant appetizer.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 80
Ingredients Method Notes

Ingredients
  

Main 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.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or lightly oil it.
  2. Slice each date lengthwise and remove the pit. Open them like little boats.
  3. Soften the goat cheese at room temperature (5–10 minutes). Spoon or pipe about a teaspoon of cheese into each date.
  4. Arrange stuffed dates on the prepared baking sheet in a single layer.
  5. Lightly drizzle honey over the stuffed dates. Add a tiny drizzle of olive oil for a glossier finish.
  6. Sprinkle each date with a pinch of salt and a grind of black pepper.
Cooking
  1. Roast in the preheated oven for 10–15 minutes, until the dates are warmed through and the cheese is just melty.
  2. Remove from the oven. Scatter chopped toasted nuts over the top if using.
  3. Let the dates cool for 2–3 minutes before serving warm.

Notes

Keep leftovers in an airtight container for up to 3 days. Store the nuts separately to keep them crunchy. Not ideal for long-term freezing. Use room-temperature goat cheese for easy stuffing. For a savory twist, you can try stuffing with blue cheese and skipping the honey.