Cashew 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. Each Medjool date is split open and filled with a whipped mixture of fresh goat cheese, thyme, and a hint of rosemary, then crowned with a walnut half and finished with a drizzle of honey. The combination of chewy fruit, tangy cheese, and crunchy walnut hits every note at once. Many party snacks and cheese-board bites rely heavily on cashews — either blended into a dairy-free base or scattered throughout a nut mix — so this recipe is a genuinely satisfying alternative that keeps things elegant without any of that concern. The ingredient list is short and straightforward, and the whole thing comes together with minimal prep and zero cooking. Make them a few hours ahead and refrigerate until guests arrive, or serve them right away for maximum wow factor.
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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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