Description
These roasted stuffed dates bring together sweet Medjool dates, creamy goat cheese, crunchy nuts, and fresh herbs for a delightful burst of flavor in every bite.
Ingredients
- 24 Medjool dates, pitted
- 4 oz goat cheese (or cream cheese)
- 1/3 cup chopped walnuts (or almonds)
- 2 tsp minced fresh rosemary
- 1 tsp orange zest
- 2 tsp orange juice
- 1/4 tsp cinnamon
- 1/4 tsp sea salt
- 3 tbsp extra-virgin olive oil
- Hot honey (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment.
- Allow the goat cheese to soften at room temperature for 10 to 15 minutes.
- Slice each date lengthwise to create a pocket without cutting all the way through.
- Stuff each date with 1–2 tsp of cheese and smooth the surface.
- In a bowl, mix the walnuts, rosemary, orange zest and juice, cinnamon, sea salt, and olive oil.
- Top each stuffed date with a spoonful of the nut mixture, allowing it to pool slightly over the cheese.
- Arrange the dates on the baking sheet, ensuring they have space between them.
- Roast the dates for 15 minutes until the cheese is soft and the nuts are golden.
- Let cool for 5 minutes, then drizzle with hot honey if desired.
- Serve warm or at room temperature.
Notes
For added flavor, experiment with different types of cheese or include dried fruits in the nut mixture. Present with toothpicks for easy serving.