Lupin 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 get a chance to sit down. Medjool dates bring a rich, caramel-like sweetness that pairs beautifully with tangy goat cheese, earthy thyme, and the satisfying crunch of a walnut half on top. A final drizzle of honey ties everything together in the most effortless way. For anyone navigating lupin sensitivities, this recipe is a genuinely stress-free option — every ingredient here is straightforward and naturally free of the legume-based flour that sneaks into so many store-bought snacks and baked goods. There's no complicated prep, no specialty substitutes, and no hidden fillers to second-guess. You can mix the filling, stuff the dates, and have them platter-ready in minutes, or make them a few hours ahead and pull them from the fridge right before guests arrive. Elegant enough for a dinner party, easy enough for a weeknight snack board.
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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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