Pregnancy Friendly Goat Cheese Stuffed Dates
Sweet, creamy, and just a little fancy, these stuffed dates hit every craving at once — rich, salty, herby, and naturally sweet without any effort. Fresh goat cheese is a pasteurized soft cheese that works beautifully here, so you get all that tangy creaminess without the concerns that come with unpasteurized varieties. The filling comes together in minutes by simply mixing the cheese with fresh thyme, a pinch of flaky sea salt, and cracked black pepper, then spooning it into each pitted date. A walnut half pressed on top adds satisfying crunch and a dose of healthy fats, while a drizzle of honey ties everything together in the most effortless way. These are the kind of bites that look impressive on a platter but genuinely require almost no cooking at all — ideal when energy is precious. They can be prepped ahead and chilled, which makes them a stress-free option for entertaining or just treating yourself to something that feels a little indulgent.
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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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