Name: Stuffed Dates with Goat Cheese and Nuts Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 16-18 Medjool dates; 2 ounces goat cheese; 2 ounces cream cheese, softened; 4 tablespoons pecans, crushed (or pistachios or walnuts); Sea salt, to taste; Fresh ground black pepper, to taste; Honey, for drizzling; Fresh thyme leaves, for garnish

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Introduction

Stuffed dates with goat cheese make an elegant and delicious appetizer that’s ready in just 10 minutes. Creamy cheese pairs perfectly with sweet dates and crunchy nuts for a delightful bite every time.

The image shows a close-up of six dark brown dates placed on a wooden board next to a white marbled surface. Each date is stuffed with a layer of crumbly white cheese and topped with mixed nuts, including cashews and green pistachios. A golden amber-colored honey is being gently poured over the center date, creating a shiny, sticky layer that glistens in the light. On the right side of the image, there is a small sprig of fresh green thyme adding a touch of natural color to the composition. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16-18 Medjool dates
2 ounces goat cheese
2 ounces cream cheese, softened
4 tablespoons pecans, crushed (or use pistachios or walnuts)
Sea salt and fresh ground black pepper
Honey for drizzling
Fresh thyme for garnish

Instructions

Step 1: In a bowl, cream together the goat cheese and softened cream cheese using a rubber spatula until smooth and well combined.
Step 2: Using a knife, carefully cut each date lengthwise to create a slit just large enough to remove the pit and fill the cavity.
Step 3: Use a small teaspoon to fill each date with the cheese mixture, allowing it to slightly overflow for a generous filling.
Step 4: Sprinkle the crushed nuts over the top of each stuffed date. If the nuts don’t stick easily, gently press them into the cheese filling.
Step 5: Drizzle honey lightly over the dates and garnish with fresh thyme leaves before serving.

Tips & Variations

For extra flavor, add a pinch of sea salt and freshly ground black pepper to the cheese mixture before filling the dates.
Swap pecans for pistachios or walnuts depending on your preference or what you have on hand.
Try adding a small piece of crispy bacon inside each date for a savory twist.

Storage

Store stuffed dates in an airtight container in the refrigerator for up to 2 days. Serve chilled or at room temperature. Avoid drizzling honey until just before serving to prevent the dates from becoming sticky.

How to Serve

The image shows six dark reddish-brown dates, each split open and filled with a white creamy cheese layer. On top of the cheese, there are small pieces of light green pistachios and light brown nuts, likely walnuts. A golden spoon held above one of the dates is dripping a thick honey-colored liquid onto the cheese and nuts. The dates are arranged on a wooden cutting board that sits on a white marbled surface. A small sprig of fresh green herbs is visible on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare stuffed dates ahead of time?

Yes, you can stuff the dates a few hours ahead and keep them refrigerated. Just add the honey and fresh thyme garnish right before serving for the best presentation.

What type of dates work best for this recipe?

Medjool dates are ideal due to their large size and soft, sweet flesh, which makes them easy to stuff and deliciously flavorful.