Peanut 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 sits down. Medjool dates provide a rich, caramel-like base, and the herbed goat cheese filling — brightened with fresh thyme and optional rosemary — adds a tangy contrast 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 peanut allergies, this recipe is a genuine crowd-pleaser because every ingredient is naturally free of peanuts and peanut derivatives — no swaps or substitutions needed. Store-bought party snacks can be a minefield of shared-facility warnings, so having a stunning homemade option like this is a real relief. They come together with minimal prep and can be refrigerated for a few hours ahead of time, making them ideal for entertaining without last-minute stress.
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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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