Rice 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 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, giving every bite an herby, savory edge that keeps things interesting. A walnut half pressed into each date adds a satisfying crunch, and a final drizzle of honey ties the whole thing together in the most effortless way. Naturally free of grains and starches, this recipe doesn't require any swaps or substitutions — every ingredient here is just whole, real food doing its job. They come together quickly and can be refrigerated ahead of time, making them a genuinely stress-free option for entertaining. Whether you're hosting a crowd or just treating yourself, these little bites punch well above their weight.
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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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