Hazelnut 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 sit down. Medjool dates provide a rich, caramel-like sweetness that pairs beautifully with tangy goat cheese seasoned with fresh thyme, cracked black pepper, and optional rosemary. A walnut half pressed into each one adds a satisfying crunch, and a final drizzle of honey ties everything together in the most effortless way. For anyone navigating tree nut concerns around hazelnuts specifically, this recipe leans on walnuts instead, so you get that nutty bite without the ingredient that so often sneaks into holiday spreads and charcuterie boards. The filling comes together in minutes, and the dates can be assembled up to four hours ahead, making them a genuinely stress-free option for entertaining. Whether you're hosting a dinner party or just want something impressive for a casual gathering, this is the kind of recipe that looks like you tried much harder than you actually did.
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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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