Brazil Nut Free Goat Cheese Stuffed Dates
Sweet, creamy, and just a little savory, 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 blended with fresh thyme, cracked black pepper, and optional rosemary for an herby lift. A walnut half pressed into each one adds satisfying crunch, and a final drizzle of honey ties everything together in the most effortless way. For anyone navigating tree nut concerns around Brazil nuts specifically, this recipe is a clean, straightforward choice — every ingredient is clearly listed and easy to source without mystery blends or mixed-nut products. The whole thing comes together with minimal prep and zero cooking, making it ideal for entertaining without the stress. You can assemble them a few hours ahead and refrigerate until guests arrive, which means more time enjoying the party and less time in the kitchen.
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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.
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