Pistachio 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 you even sit down. Each Medjool date is pitted and filled with a smooth goat cheese mixture seasoned with fresh thyme, black pepper, and flaky sea salt, then topped with a walnut half and finished with a drizzle of honey. The combination of sticky-sweet fruit, tangy cheese, and earthy nuts hits every note at once. For anyone navigating tree nut allergies or sensitivities, it's worth knowing that walnuts are the only nut in this recipe — making it straightforward to verify and easy to trust compared to party snacks that might hide pistachios in a mixed nut blend or a mystery garnish. The goat cheese comes together in minutes at room temperature, so there's almost no prep effort involved. These can be made ahead and chilled for a few hours, which actually makes them even better for entertaining since the flavors meld beautifully. Elegant enough for a holiday spread, simple 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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