Chestnut 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 anyone even sits down. Pillowy Medjool dates are split open and filled with a smooth, herbed goat cheese mixture seasoned with fresh thyme, flaky sea salt, and cracked black pepper — then topped with a walnut half and finished with a drizzle of honey. The combination of textures and flavors hits every note at once: rich, tangy, crunchy, and sweet. For anyone navigating tree nut concerns, it's worth noting that chestnuts are entirely absent here — the only nut in play is walnut, which is clearly called out so there's no guesswork involved. That kind of ingredient transparency makes entertaining so much easier when you're cooking for a crowd with mixed dietary needs. They come together with almost no effort, and the assembled platter can be refrigerated for up to four hours, making them a genuinely stress-free make-ahead option for parties or holiday spreads.
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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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