Celery 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 get a chance to announce them. Medjool dates provide a rich, caramel-like sweetness that pairs beautifully with tangy goat cheese, and the walnut half on top adds a satisfying crunch to every bite. Fresh thyme and optional rosemary bring an herby, aromatic depth that keeps the whole thing from tipping into dessert territory — this is firmly in savory-snack land, with a honey drizzle that ties it all together. The ingredient list is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just straightforward, wholesome components working in harmony. Assembly is genuinely simple: pit, fill, press, drizzle, and you're done. They hold up well in the fridge for a few hours, which makes them a brilliant make-ahead option for dinner parties or holiday spreads. Whether you're serving them as a starter or setting them out with drinks, they look far more impressive than the effort involved.
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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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