Pescatarian 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 bring a rich, caramel-like sweetness that pairs beautifully with tangy goat cheese, and the combination is genuinely hard to stop eating. Fresh thyme and optional rosemary work their way into the filling, adding an herby depth that keeps things interesting beyond just sweet and salty. A walnut half pressed into each date adds a satisfying crunch, and the honey drizzle at the end ties everything together in the most effortless way. The whole thing comes together with no cooking required — just a little mixing, stuffing, and arranging. This is the kind of recipe that looks like you put in serious effort but actually leaves you plenty of time to enjoy the party yourself.
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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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