Pork 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 get a chance to sit down. Plump Medjool dates are split open and filled with a herbed goat cheese mixture seasoned with fresh thyme, flaky sea salt, and cracked black pepper, 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. Because every single ingredient here is naturally free of pork and pork-derived products, there's no label-reading stress or substitution gymnastics required — just straightforward, crowd-pleasing food. The goat cheese softens to room temperature before mixing, which makes it easy to spoon or pipe neatly into each date for a polished, restaurant-worthy look. You can prep the whole platter up to four hours ahead and refrigerate it, which makes this a genuinely low-stress option for entertaining. Whether you're putting together a holiday spread or just want something impressive for a weeknight gathering, these deliver big flavor with very little effort.
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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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