If you’re looking for a simple yet elegant appetizer that impresses without any fuss, you’ve got to try my Stuffed Medjool Dates with Goat Cheese and Walnuts Recipe. I absolutely love this because it combines natural sweetness, creamy tanginess, and a crunchy bite all in one delicious, bite-sized morsel. When I first made these, my family went crazy for them, and I bet you will too once you get a taste!
Why You’ll Love This Recipe
- Minimal Ingredients: Just a handful of simple pantry staples come together to create something spectacular.
- Quick and Easy: You’ll be amazed at how fast these come together—perfect for last-minute entertaining.
- Sweet & Savory Harmony: The perfect balance between the natural sweetness of dates and the tangy goat cheese with the crunch of walnuts.
- Versatile and Elegant: Great for casual get-togethers or fancy dinner parties alike.
Ingredients You’ll Need
This Stuffed Medjool Dates with Goat Cheese and Walnuts Recipe shines because of its simplicity and quality ingredients—you don’t need much, but the flavors really pop when you use good ones. Plus, a little tip: fresh Medjool dates always taste sweeter and softer, making stuffing so much easier!
- Medjool Dates: Look for large, plump ones that are soft but not overly sticky to the touch—makes pitting and stuffing a breeze.
- Goat Cheese: Use room-temperature goat cheese for easy spreading and that creamy, tangy kick.
- Walnut Pieces: Fresh walnuts give the perfect crunch contrast, so if you can toast them lightly, even better.
- Honey: I prefer a mild, floral honey to drizzle on top, which adds a subtle sweetness and glossy finish.
- Red Pepper Flakes: Just a dash adds a lovely little heat that wakes up the sweetness and richness.
Variations
I love how this recipe invites you to make it your own. Whether you want to switch things up for dietary needs or just try new flavor combos, there’s plenty of room to experiment. I’ve tried a few variations myself and can’t wait for you to try them too!
- Stuffing Alternatives: Sometimes I swap goat cheese for cream cheese or blue cheese, depending on how bold I want the flavor.
- Nuts Swap: Walnuts can be replaced with pecans, almonds, or pistachios for a different crunch and taste profile.
- Spice It Up: Instead of red pepper flakes, I love adding a dash of smoked paprika for a smoky twist or a pinch of cinnamon for warmth.
- Serving Warm: For a cozy treat, gently warm the stuffed dates in the oven for 5 minutes to make the cheese soft and melty.
How to Make Stuffed Medjool Dates with Goat Cheese and Walnuts Recipe
Step 1: Prep Your Dates
Start by slicing each Medjool date lengthwise and carefully removing the pit. I usually run a sharp paring knife along one side and gently pry it open—it’s important not to cut all the way through to keep the dates intact for stuffing. Taking your time here avoids the dates falling apart, which can be frustrating.
Step 2: Stuff with Creamy Goodness
Using a small spoon or your fingers, fill each date cavity with room-temperature goat cheese. I’ve found that warming the goat cheese just a little in the microwave for 10-15 seconds makes this step so much easier—no more fighting stiff cheese! The goat cheese should be a nice thick layer but leave enough room to add the walnut piece on top.
Step 3: Add Walnuts and Honey Drizzle
Place a walnut piece gently on top of the cheese and press slightly so it sticks. Then drizzle a bit of honey over everything for a golden shine and that perfect touch of sweetness. I like to finish with a sprinkle of red pepper flakes right at the end—this little kick really elevates the flavor. If you prefer, Aleppo pepper is a great milder alternative.
Step 4: Serve and Enjoy
Arrange your stuffed dates neatly on a platter and get ready for all the compliments. If you want them warm, pop them in a 325°F oven for about 5 to 7 minutes—just enough to soften the cheese without melting the honey drizzle too much. Trust me, they become downright addictive that way.
Pro Tips for Making Stuffed Medjool Dates with Goat Cheese and Walnuts Recipe
- Choose High-Quality Dates: I swear by fresh, plump Medjool dates — dried-out or tiny ones just don’t work well here.
- Soften the Cheese: Warming goat cheese slightly makes it easier to stuff and ensures a luxuriously creamy bite.
- Toast Walnuts Lightly: Toasting walnuts before topping enhances their flavor and adds a lovely crunch contrast.
- Avoid Overstuffing: Fill the dates just right so they hold together nicely without bursting open.
How to Serve Stuffed Medjool Dates with Goat Cheese and Walnuts Recipe
Garnishes
I love topping these stuffed dates with a light drizzle of honey and a dusting of red pepper flakes for color and spice. Sometimes I’ll add a little fresh thyme or rosemary for an herbal note that wakes up the palate and looks gorgeous on the plate.
Side Dishes
If I’m serving these as appetizers, they pair wonderfully with a crisp green salad or a cheese platter featuring mild and strong cheeses alike. For more substantial gatherings, I like to serve alongside roasted vegetables or paired with a light white wine to complement the flavors.
Creative Ways to Present
For special occasions, I arrange the stuffed dates on a wooden board lined with parchment paper and add edible flowers for a pop of color. Another favorite is serving them stacked upright in mini cupcake liners for easy grab-and-go bites at parties—everyone loves the presentation as much as the taste!
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (they don’t last long in my house!), just store them in an airtight container in the fridge. They keep well for up to 2 days, but I recommend enjoying them fresh for the best texture and flavor.
Freezing
I’ve tried freezing these stuffed dates, and while it’s possible, the texture of the dates and nuts changes slightly after thawing. If you freeze them, place them on a baking sheet first, freeze individually, then transfer to a sealed container. Thaw in the fridge overnight before serving.
Reheating
When reheating, I gently warm the dates in a low oven (about 300°F) for 5 minutes—this softens the cheese and brings back the honey’s shine without drying out the dates. Avoid microwaving as it can make the walnuts soggy and the cheese too melted.
FAQs
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Can I make Stuffed Medjool Dates with Goat Cheese and Walnuts Recipe vegan?
Absolutely! To make this recipe vegan, simply swap the goat cheese for a plant-based cream cheese or a nut-based cheese alternative. Use maple syrup instead of honey to keep it entirely vegan-friendly.
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What can I use instead of walnuts if I have a nut allergy?
If you’re allergic to nuts, try using toasted pumpkin seeds or sunflower seeds for crunch instead. They add a nice texture without the risk of an allergic reaction.
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How do I pit Medjool dates easily?
Use a sharp paring knife to slice lengthwise along one side of the date, being careful not to cut all the way through. Then gently pry it open and remove the pit with your fingers or a small spoon. This keeps the date intact and ready for stuffing.
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Can I prepare Stuffed Medjool Dates ahead of time?
Yes! You can stuff the dates a few hours ahead and store them in the refrigerator, then drizzle with honey and add red pepper flakes just before serving to keep them looking fresh and vibrant.
Final Thoughts
This Stuffed Medjool Dates with Goat Cheese and Walnuts Recipe holds a special place in my kitchen repertoire because it’s so incredibly easy yet feels luxurious. I’m always thrilled when I bring these to a party—they disappear fast every single time! I hope you enjoy making and sharing them as much as I do. Go ahead, grab those Medjool dates and treat yourself and your friends to a little bite of sweet and savory heaven.
Print
Stuffed Medjool Dates with Goat Cheese and Walnuts Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 20 stuffed dates (serves 8 people as an appetizer)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Delightful stuffed Medjool dates filled with creamy goat cheese and crunchy walnut pieces, drizzled with warm honey and sprinkled with red pepper flakes. This easy and quick appetizer balances sweet, savory, and spicy flavors for a perfect bite-sized treat.
Ingredients
Stuffed Dates
- 20 large Medjool dates
- 4 ounces goat cheese, at room temperature
- 1/4 to 1/3 cup walnut pieces
Garnish
- Warm honey, for drizzling
- Red pepper flakes or Aleppo pepper, for sprinkling
Instructions
- Remove the pits: Cut the Medjool dates in half lengthwise and carefully remove the pits to create cavities for the filling.
- Stuff the dates: Open each date and fill the cavity evenly with goat cheese. Gently press a walnut piece on top of the cheese, slightly embedding it into the filling to secure it.
- Garnish and serve: Drizzle warm honey over the stuffed dates and finish with a light sprinkle of red pepper flakes or Aleppo pepper for a touch of heat. Transfer the stuffed dates to a serving platter. For serving warm, briefly warm the honey before drizzling and serve immediately.
Notes
- These stuffed dates make a quick, impressive appetizer ready in just 10 minutes.
- Using room temperature goat cheese makes spreading and stuffing easier.
- Try warming the honey slightly before drizzling for a more luxurious presentation.
- Substitute walnuts with almonds or pecans if preferred.
- For a milder version, omit the red pepper flakes.
Nutrition
- Serving Size: 3 stuffed dates
- Calories: 227.5 kcal
- Sugar: 40.1 g
- Sodium: 52.8 mg
- Fat: 5.5 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 45.5 g
- Fiber: 4.3 g
- Protein: 4.3 g
- Cholesterol: 6.5 mg
