Citric Acid 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 get a chance to sit down. Medjool dates provide a rich, caramel-like sweetness that pairs beautifully with tangy goat cheese, and the whole thing gets finished with a drizzle of honey and a press of walnut for crunch. For anyone navigating citric acid sensitivities, this recipe is a genuine find — every ingredient here is naturally free of that additive, with no processed fillers or preservatives hiding in the mix. Fresh thyme and optional rosemary bring an herby depth that keeps the flavor from tipping too sweet, making these feel genuinely sophisticated. The assembly is straightforward: pit, fill, top, drizzle, and you're done. They can be made a few hours ahead and chilled, which makes them perfect for entertaining without any last-minute stress. Whether you're serving them at a dinner party or just treating yourself to something special, these little bites punch well above their weight.
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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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