Roasted Stuffed Dates with Goat Cheese, Walnuts, and Orange Zest Recipe

Introduction

Roasted stuffed dates are a delightful appetizer that combines sweet, savory, and tangy flavors in each bite. Filled with creamy goat cheese and topped with a fragrant walnut and rosemary mixture, this dish is perfect for entertaining or a special snack.

Ingredients

• 1 (12-oz.) package 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. Step 1: Preheat the oven to 375ºF. Using a small sharp knife, slice each date lengthwise without cutting all the way through. Gently open the date and fill it with 1 to 2 teaspoons of softened goat cheese. Arrange the stuffed dates in a 9×9-inch baking pan, round cake pan, or a small baking sheet.
2. Step 2: In a small bowl, mix the finely chopped walnuts, minced rosemary, orange zest, fresh orange juice, ground cinnamon, sea salt, and olive oil until well combined.
3. Step 3: Spoon the walnut mixture evenly over the stuffed dates. Bake in the preheated oven for 15 minutes. Remove from oven and let stand for 5 minutes before transferring to a serving platter.
4. Step 4: If desired, drizzle the warm dates with hot honey just before serving for a touch of heat and sweetness.

Tips & Variations

• For added texture, toast the walnuts lightly before mixing.
• Try substituting goat cheese with cream cheese or blue cheese for different flavor profiles.
• If you prefer less sweetness, omit the hot honey drizzle.
• Use fresh herbs like thyme instead of rosemary for a subtle change.

Storage

Store leftover roasted stuffed dates in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warm, but avoid overheating to keep the cheese creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed dates ahead of time?

Yes, you can stuff the dates and prepare the walnut topping a few hours in advance. Keep the dates covered in the refrigerator and assemble the topping just before baking for best freshness.

What if I don’t have hot honey?

If hot honey isn’t available, plain honey or a drizzle of balsamic glaze can also complement the flavors nicely. For a spicy kick, mix honey with a pinch of chili flakes.

Roasted Stuffed Dates with Goat Cheese, Walnuts, and Orange Zest Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

These Roasted Stuffed Dates are a delightful appetizer combining the natural sweetness of Medjool dates with creamy goat cheese, aromatic rosemary, and a hint of orange and cinnamon. Topped with a walnut mixture and finished with a drizzle of hot honey, this recipe offers a perfect balance of flavors and textures, ideal for serving warm at gatherings or as an elegant snack.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: About 24 stuffed dates 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dates and Filling

• 1 (12-oz.) pkg. pitted Medjool dates
• 1 (4-oz.) log goat cheese, softened to room temperature

Walnut Topping

• 1/3 cup very finely chopped walnuts
• 2 tsp. minced fresh rosemary
• 1 tsp. orange zest
• 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

Garnish

• A drizzle of hot honey (optional)

Instructions

1. Preheat Oven and Prepare Dates: Preheat your oven to 375ºF. Using a small sharp knife, such as a paring knife, carefully slice each pitted Medjool date lengthwise, being careful not to cut all the way through. Gently open each date and stuff them with 1 to 2 teaspoons of softened goat cheese.
2. Prepare Walnut Mixture: In a small bowl, combine the finely chopped walnuts, minced fresh rosemary, orange zest, fresh orange juice, ground cinnamon, sea salt, and extra-virgin olive oil. Mix thoroughly to ensure all ingredients are well incorporated.
3. Assemble and Bake: Arrange the stuffed dates in a 9×9-inch baking pan, round cake pan, or small baking sheet. Spoon the walnut mixture evenly over the stuffed dates. Place the pan in the preheated oven and bake for 15 minutes.
4. Rest and Garnish: After baking, remove from the oven and let the dates rest for 5 minutes. Transfer them carefully to a serving platter and drizzle with hot honey for an optional sweet finish. Serve warm for the best flavor experience.

Notes

• Softening the goat cheese at room temperature makes stuffing the dates easier and helps with even filling.
• If hot honey is unavailable, you can lightly warm regular honey before drizzling.
• Medjool dates are preferred for their larger size and natural sweetness, but other large soft dates can be substituted.
• For a nut-free version, omit the walnuts and substitute with finely chopped seeds or omit topping entirely.
• These can be prepared ahead and baked just before serving to save time.

Keywords: Roasted stuffed dates, appetizer, goat cheese, walnuts, Medjool dates, rosemary, orange zest, baked dates, party snacks