Macadamia 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, and the fresh thyme and optional rosemary add an herby depth that keeps every bite interesting. A walnut half pressed into each one gives a satisfying crunch, and the honey drizzle ties everything together in the most effortless way. For anyone navigating tree nut concerns around macadamias specifically, this recipe leans on walnuts instead, so you get that nutty texture without the worry. The whole thing comes together with minimal prep — just a knife, a bowl, and a little assembly — making it ideal for entertaining without the stress. You can even prep them a few hours ahead and refrigerate until guests arrive, which means more time enjoying the party and less time in the kitchen.
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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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