Roasted Stuffed Dates are the sort of irresistible party snack that everyone will swoon over, yet they’re shockingly easy to make with just a handful of ingredients! Picture this: plump Medjool dates overflowing with creamy goat cheese, nestled under a crunchy topping of rosemary-scented walnuts and kissed with a touch of citrus. Then you roast everything until golden and gooey. These little bites just might steal the show at your next gathering—or become your new favorite cozy night-in treat.
Why You’ll Love This Recipe
- The Ultimate Sweet & Savory Bite: Each Roasted Stuffed Date balances rich, tangy goat cheese with the natural caramel notes of dates and a sparkling touch of citrus.
- Effortless Yet Elegant: These look worthy of a high-end hors d’oeuvres table, but honestly come together in just 30 minutes—no fancy equipment required!
- Incredible Make-Ahead Potential: You can prep them early, reheat, and even freeze for months—perfect for parties or cozy nights in.
- Crowd-Pleasing & Customizable: This recipe is naturally gluten free and easy to adapt for almost any preference—from nuts to cheese to sweet or spicy garnishes.
Ingredients You’ll Need
Every ingredient in these Roasted Stuffed Dates is chosen for maximum impact—a short list, but trust me, each component plays its part. From lusciously thick dates to the tang of goat cheese and a fragrant crunch from rosemary-walnut crumble, these bites combine taste, texture, and a pop of color that will wow anyone who tries them!
- Medjool Dates (pitted): These are the stars—choose plump dates for the best texture and a lovely, caramel-like sweetness.
- Goat Cheese (softened): Bringing creamy, tangy heaven to every bite; letting it come to room temp makes stuffing a breeze!
- Walnuts (very finely chopped): Add nutty crunch and earthiness; chop them small so they coat the dates evenly.
- Fresh Rosemary (minced): This herb infuses the topping with a piney, savory aroma that smells (and tastes) absolutely delightful.
- Orange Zest & Juice: For brightness and a pop of citrus that lifts the whole flavor profile.
- Ground Cinnamon: Just a whisper adds warm, cozy notes in the background.
- Sea Salt: Tiny flakes of salt balance out the sweetness!
- Extra-Virgin Olive Oil: Helps everything brown and meld together beautifully.
- Hot Honey (optional for garnish): That little drizzle at the end makes everything sing with sweet heat—totally worth it if you have some on hand.
Variations
One of the best things about Roasted Stuffed Dates is how endlessly customizable they are. Don’t be shy about swapping ingredients to suit your cravings, dietary restrictions, or what’s already in your pantry—these dates were made for mixing things up!
- Try Different Cheeses: Swap the goat cheese for creamy blue, tangy feta, or even a plant-based cheese to cater to different preferences.
- Play With Nuts: Pecans, hazelnuts, pistachios, or almonds all bring their own personality and crunch—just chop them small.
- Add Bacon or Prosciutto: Wrap the stuffed dates in bacon or prosciutto before roasting for a totally decadent twist.
- Make It Vegan: Use a dairy-free cheese and a sticky sweetener like maple syrup instead of honey.
How to Make Roasted Stuffed Dates
Step 1: Slice and Stuff the Dates
Start by preheating your oven to 375ºF. Grab each Medjool date and, using a small paring knife, carefully slice it lengthwise—be careful not to cut all the way through. Gently open the date and spoon in 1 to 2 teaspoons of goat cheese, pressing it in so the date holds its shape. Arrange the stuffed dates, cut side up, in a snug but single layer in your baking pan.
Step 2: Make the Walnut Topping
In a small bowl, mix together the finely chopped walnuts, rosemary, orange zest, fresh orange juice, cinnamon, sea salt, and olive oil. Stir well to coat everything in that herby, citrusy goodness—your kitchen will smell amazing already! This topping is where the crunch and aromatic layers come from, so don’t skimp on mixing everything up thoroughly.
Step 3: Top and Roast
Using a spoon, heap the walnut mixture on top of each stuffed date. It’s okay if a little falls over the sides—that just means more crunchy bits for everyone. Slide the pan into your preheated oven and bake for about 15 minutes. The dates should start to look glossy, the goat cheese will be gently warmed, and those nuts will get beautifully golden.
Step 4: Cool, Garnish, and Serve
Remove the pan and let the Roasted Stuffed Dates sit for five minutes—a little patience helps them hold together better. Just before serving, transfer to a pretty platter and, if you like, finish each date with a whisper of hot honey for a sweet-spicy kick. Serve your masterpiece warm, and get ready for the compliments to roll in!
Pro Tips for Making Roasted Stuffed Dates
- Choose Plump, Fresh Dates: The bigger and softer the Medjool dates, the easier they are to stuff—and the juicier they’ll be when roasted.
- Softening the Goat Cheese: Let your goat cheese sit at room temp for at least 20 minutes before stuffing for velvety, mess-free scooping.
- Finely Chopped Nuts Are Key: Take the time to chop walnuts very small; this helps them stick to the dates rather than falling off during serving.
- Don’t Skip the Rest Time: A short five-minute rest after baking helps the filling firm up so Roasted Stuffed Dates lift from the pan beautifully.
How to Serve Roasted Stuffed Dates
Garnishes
Dress up your Roasted Stuffed Dates with a dainty drizzle of hot honey, a sprinkle of citrus zest, or even a pinch of flaky sea salt for an eye-catching finish. Each little touch adds its own burst of flavor and instantly elevates the look, so don’t be afraid to get a bit fancy!
Side Dishes
These dates pair marvelously with a crisp green salad tossed in citrus vinaigrette, a cheese and charcuterie board, or a vibrant mezze platter. Their sweet and savory notes blend effortlessly alongside sparkling wine, cider, or a bold, fruity red.
Creative Ways to Present
Serve your Roasted Stuffed Dates piled high on a rustic wooden board for a casual spread, nestle them into individual paper cups for elegant passed apps, or skewer each date with a pretty cocktail pick for bite-sized party perfection. Let your creativity shine—they’re always a showstopper!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, tuck them into an airtight container and refrigerate for up to a week. The flavors continue to meld and intensify—in fact, they might taste even better the next day!
Freezing
Roasted Stuffed Dates freeze beautifully! To freeze, arrange them in a single layer on a tray until solid, then transfer to a freezer bag or container. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating gently.
Reheating
To reheat, simply arrange dates on a baking sheet and warm at 350ºF for 10–15 minutes until heated through and the cheese softens again. They’ll be just as delicious as when they first left the oven!
FAQs
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Can I prepare Roasted Stuffed Dates ahead of time?
Absolutely! You can stuff and top the dates earlier in the day (or even up to a day ahead) and store them in the fridge. When you’re ready to serve, just pop them in the oven to roast right before your guests arrive.
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What’s the best way to pit dates if mine aren’t already pitted?
Simply use a small, sharp paring knife to cut the date lengthwise until you hit the pit, then gently pry it open and remove the pit with your fingers—it’s a quick process and makes for perfect stuffing. Be careful not to slice all the way through!
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Can I use regular dried dates instead of Medjool dates?
While you can use other large dates, Medjool dates really offer the best texture and flavor for Roasted Stuffed Dates. Smaller or drier dates may not hold as much filling and could dry out during roasting, but in a pinch, just soak firmer dates in hot water for 10–15 minutes before stuffing.
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What if I don’t have hot honey for garnish?
No worries! A simple drizzle of regular honey, agave syrup, or even a little maple syrup will still deliver a luscious finish. For a touch of heat, add a pinch of cayenne to your honey or use a spicy chili-infused oil.
Final Thoughts
If you’re looking for that one recipe to wow your friends or savor yourself, Roasted Stuffed Dates are an absolute must. They’re simple, elegant, and bursting with flavor—and I promise, once you make them, you’ll find every excuse to bring them back to the table. Go ahead, treat yourself and share the joy!
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Roasted Stuffed Dates Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Roasted Stuffed Dates are a delightful combination of sweet, savory, and nutty flavors. Medjool dates are filled with creamy goat cheese, crunchy walnuts, fragrant rosemary, and a hint of citrus, then baked to caramelized perfection. A drizzle of hot honey adds a touch of sweetness to finish these elegant appetizers.
Ingredients
Ingredients:
- 1 (12-oz.) pkg. pitted Medjool dates
- 1 (4-oz.) log goat cheese, softened
- 1/3 cup very finely chopped walnuts
- 2 tsp. minced fresh rosemary
- 1 tsp. orange zest plus 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
- A drizzle of hot honey for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375ºF.
- Prepare the Dates: Slice open the dates lengthwise without cutting through completely. Fill each date with 1-2 teaspoons of goat cheese.
- Assemble: Place the stuffed dates in a baking pan.
- Make the Walnut Mixture: In a bowl, mix walnuts, rosemary, orange zest, orange juice, cinnamon, sea salt, and olive oil.
- Add the Mixture: Spoon the walnut mixture over the dates.
- Bake: Bake for 15 minutes.
- Rest and Serve: Let the dates sit for 5 minutes before transferring to a serving platter. Drizzle with hot honey before serving warm.
Notes
- Store leftover stuffed dates in the fridge for up to 1 week.
- To rewarm, bake at 350ºF for 15 minutes.
Nutrition
- Serving Size: 1 stuffed date
- Calories: 180
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
