Roasted Stuffed Dates

why make this recipe

This recipe is quick and simple. It mixes sweet dates with salty cheese and crunchy nuts. It looks nice on a plate and tastes rich. You can make it for a snack, a party, or a small dessert. It uses few ingredients you may already have.

introduction

Roasted Stuffed Dates are warm bites filled with goat cheese and topped with a walnut mix. You roast them a short time to melt the cheese and bring out the date flavor. The orange and rosemary add fresh notes. Drizzle hot honey for a sweet finish.

how to make Roasted Stuffed Dates

1. Heat the oven to 375°F.
2. Cut the dates lengthwise and open them. Add 1–2 teaspoons of goat cheese into each date.
3. In a bowl, mix chopped walnuts, minced rosemary, orange zest and 2 teaspoons orange juice, cinnamon, sea salt, and olive oil.
4. Place the stuffed dates in a baking pan and spoon the walnut mix on top of each date.
5. Bake for 15 minutes, then let the dates rest for 5 minutes in the oven or on the counter.
6. Move the dates to a serving platter and drizzle with hot honey. Serve warm.

Ingredients :

• 12 oz pitted Medjool dates.
• 4 oz goat cheese, room temperature.
• 1/3 cup finely chopped walnuts.
• 2 teaspoons minced fresh rosemary.
• 1 orange (zest and 2 teaspoons juice).
• 1/4 teaspoon cinnamon.
• 1/4 teaspoon sea salt.
• 3 tablespoons olive oil.
• Hot honey for drizzling.

Directions :

• Heat oven to 375°F. Slice dates lengthwise, fill with 1-2 teaspoons goat cheese.
• Mix walnuts, rosemary, orange zest and juice, cinnamon, salt, and oil.
• Arrange dates in baking pan, top with walnut mixture.
• Bake 15 minutes, rest 5 minutes.
• Transfer to platter, drizzle with hot honey. Serve warm.

how to serve Roasted Stuffed Dates

Serve them warm on a platter. They pair well with a dry white wine or sparkling water. Place a small toothpick in each for easy picking. Add extra rosemary sprigs or orange slices for a nice look.

how to store Roasted Stuffed Dates

Cool to room temperature. Put leftovers in an airtight container. Store in the fridge for up to 3 days. Reheat gently in a 300°F oven for 5–8 minutes or warm in a microwave for 20–30 seconds. Do not leave at room temperature for more than 2 hours.

tips to make Roasted Stuffed Dates

• Use soft Medjool dates for easy stuffing.
• Warm the goat cheese a bit so it spreads easily.
• Chop walnuts fine so they sit well on the dates.
• Watch the oven so the cheese does not brown too much.
• Use parchment paper on the pan for easy cleanup.

variation (if any)

• Swap goat cheese for Boursin or cream cheese for a milder, creamier filling.
• Add chopped pistachios instead of walnuts for color and crunch.
• Wrap dates with a thin slice of bacon and roast until the bacon is crisp.
• Add a pinch of smoked paprika for a small smoky note.

FAQs

Q: Can I make these ahead of time?
A: Yes. Stuff the dates and keep them in the fridge covered for a few hours. Add the walnut mix and roast just before serving.

Q: Can I use other dates?
A: You can, but Medjool works best because it is soft and sweet. Smaller, drier dates are harder to stuff.

Q: How long do they last after roasting?
A: In the fridge, they last up to 3 days. Reheat before serving.

Q: Can I skip the nuts for a nut-free version?
A: Yes. Use toasted seeds (pumpkin seeds) or skip the crunch and add more zest and herbs.

Q: Is there a dairy-free option?
A: Try a dairy-free cream cheese or mashed avocado for a different taste.

Conclusion

For more ideas on roasted stuffed dates and similar recipes, see Roasted Stuffed Dates – Dishing Out Health. For a boursin version, check Roasted Boursin Stuffed Dates – Kalejunkie. For another easy take with pistachios, try Easy Roasted Boursin Stuffed Dates with Pistachios – Cooking in my ….