Eggless 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 bring 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. A finishing drizzle of honey ties everything together in the most effortless way. Because the filling is built around fresh goat cheese, herbs, and simple pantry staples, there are no eggs hiding anywhere in this recipe — it's naturally free of them without any substitutions required. The thyme and optional rosemary give the cheese mixture a savory, aromatic depth that keeps these from tipping into overly sweet territory. They come together quickly, hold up well in the fridge for a few hours, and look genuinely impressive on any spread — whether you're hosting a dinner party or just treating yourself to something a little special.
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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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