Oats 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 anyone even realizes how simple they were to make. Medjool dates provide a rich, caramel-like sweetness that pairs beautifully with tangy goat cheese, while fresh thyme and a pinch of flaky sea salt keep things from tipping into dessert territory. A walnut half pressed into each one adds a satisfying crunch, and the honey drizzle ties every element together in the most effortless way. This is naturally a great fit for anyone avoiding oats, since every single ingredient here is whole and straightforward — no grains, no fillers, no hidden additives to second-guess. The goat cheese mixture comes together in minutes, and the whole assembly is relaxed enough to pull off right before guests arrive. Serve them at room temperature for maximum creaminess, or prep them a few hours ahead and pull them straight from the fridge when you need them.
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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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