Ingredients
Stuffed Dates
- 1 (12-oz.) pkg. pitted Medjool dates
- 1 (4-oz.) log goat cheese, softened to room temperature
Walnut Topping
- 1/3 cup very finely chopped walnuts
- 2 tsp. minced fresh rosemary
- 1 tsp. orange zest (from 1 navel orange)
- 2 tsp. fresh orange juice (from 1 navel orange)
- 1/4 tsp. ground cinnamon
- 1/4 tsp. sea salt
- 3 Tbsp. extra-virgin olive oil
Garnish
- A drizzle of hot honey (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375ºF (190ºC) to prepare for roasting the stuffed dates.
- Prepare the Dates: Using a small sharp knife, carefully slice each date lengthwise without cutting all the way through. Gently open the dates and fill each one with 1 to 2 teaspoons of softened goat cheese. Arrange the stuffed dates in a 9×9-inch baking pan or similar small baking dish.
- Make the Walnut Mixture: In a small bowl, combine the finely chopped walnuts, minced fresh rosemary, orange zest, fresh orange juice, ground cinnamon, sea salt, and extra-virgin olive oil. Mix thoroughly so all ingredients are well blended.
- Top Dates and Bake: Spoon the walnut mixture evenly over each stuffed date. Place the baking pan in the preheated oven and bake for 15 minutes until warmed through and aromatic.
- Rest and Serve: Remove the dates from the oven and let them sit for 5 minutes to allow flavors to meld. Transfer the roasted stuffed dates to a serving platter and drizzle with hot honey if desired. Serve warm for best flavor.
Notes
- Soften goat cheese at room temperature for about 15-20 minutes to make filling easier.
- Use Medjool dates for their natural sweetness and soft texture.
- Hot honey adds a delightful spicy-sweet finish but is optional.
- These can be prepared ahead and baked just before serving.
- Ensure not to slice dates fully to hold the cheese filling securely.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
