Barley Free Goat Cheese Stuffed Dates
Sweet, creamy, and just a little bit fancy, these stuffed dates are the kind of appetizer that disappears from the platter before you even sit down. Medjool dates bring a rich, caramel-like sweetness that pairs beautifully with tangy goat cheese, and the walnut half on top adds a satisfying crunch in every bite. A final drizzle of honey ties everything together in the most effortless way. For anyone navigating grain sensitivities, this recipe is naturally free of any problematic ingredients — no hidden fillers, no processed crackers, no grains of any kind lurking in the mix. Fresh thyme and optional rosemary give the cheese filling an herby depth that makes these taste far more complex than the short ingredient list suggests. They come together quickly and can be refrigerated for a few hours ahead of time, making them a stress-free choice for entertaining. Elegant enough for a dinner party spread, easy enough for a weeknight snack board.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 18 medjool dates
- 4 oz fresh goat cheese, at room temperature
- 1 tbsp fresh thyme leaves
- ¼ tsp flaky sea salt
- ¼ tsp black pepper, freshly ground
- 18 walnut halves
- 2 tbsp honey
- 1 tsp fresh rosemary, finely chopped (optional)
Instructions
- 1
Using a small knife, slice each date lengthwise along one side and open it like a book, removing the pit if not already pitted. Arrange the opened dates on a cutting board or serving platter.
- 2
In a small bowl, combine the goat cheese, thyme leaves, rosemary (if using), salt, and pepper, stirring until evenly mixed and smooth.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!