Coconut 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 announce them. Medjool dates bring a rich, caramel-like sweetness that pairs beautifully with tangy goat cheese, and the walnut half on top adds just the right amount of crunch. A drizzle of honey ties everything together in the most effortless way. Many store-bought stuffed date products or fancy appetizers sneak in coconut-based fillers or oils, but this recipe keeps things clean and straightforward — fresh cheese, herbs, nuts, and honey, full stop. The thyme and optional rosemary give the filling an herby depth that makes these taste far more sophisticated than the five minutes of prep time would suggest. They can be made ahead and chilled, which makes them a genuinely stress-free option for entertaining. Whether you're setting out a holiday spread or just want something impressive for a weeknight gathering, these deliver every single time.
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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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