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
Scale
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
