Stuffed Dates with Goat Cheese

Stuffed Dates with Goat Cheese

Stuffed dates with goat cheese are a delightful combination of sweet, chewy dates filled with creamy, tangy goat cheese. This appetizer not only contrasts flavors but also balances textures, making it a perfect choice for a party or a sophisticated snack.

The addition of crunchy nuts and a hint of honey or balsamic reduction enhances the overall experience, creating a harmonious blend of sweet and savory flavors.

Whether served as an appetizer, a light dessert, or a unique addition to a cheese board, stuffed dates with goat cheese are sure to impress with their simplicity and elegance. Follow this recipe to create a delicious and irresistible treat that will elevate any occasion.

Ingredients

• 12 Medjool dates, pitted
• 4 ounces soft goat cheese
• 1/4 cup walnuts, toasted and finely chopped
• 1 tablespoon honey or balsamic reduction (optional)
• Freshly ground black pepper, for garnish (optional)

How to Make

Step 1: Prepare the Dates

Pit the Dates: Using a small knife, carefully make a lengthwise incision along one side of each date to open it up. Remove the pit and discard it.

Step 2: Stuff the Dates

Fill with Goat Cheese: Take a small amount of goat cheese (about 1 teaspoon) and gently press it into the cavity of each date where the pit was removed. Smooth the cheese with the back of a spoon or your fingers.

Step 3: Garnish the Dates

Top with Nuts: Sprinkle toasted and finely chopped walnuts over the goat cheese filling in each date.

Drizzle with Honey or Balsamic Reduction (Optional): For added sweetness and flavor, drizzle a small amount of honey or balsamic reduction over the stuffed dates.

Season with Black Pepper (Optional): If desired, grind a bit of freshly ground black pepper over the stuffed dates for a hint of spice.

Step 4: Serve

Arrange on a Platter: Transfer the stuffed dates to a serving platter or plate, arranging them neatly.

Chill (Optional): If time allows, refrigerate the stuffed dates for about 30 minutes to allow the flavors to meld and the goat cheese to firm up slightly.

Chef’s Note

Date Selection: Choose soft and plump Medjool dates for this recipe, as they are naturally sweet and have a tender texture that complements the creamy goat cheese.

Cheese Variations: If goat cheese is too tangy for your taste, you can substitute it with cream cheese or mascarpone cheese. These alternatives offer a milder flavor while still providing a creamy texture.

Nut Options: Instead of walnuts, you can use toasted almonds, pistachios, or pecans. Each nut brings a unique flavor and texture to the stuffed dates.

Sweetness Adjustment: Adjust the sweetness of the dish by varying the amount of honey or balsamic reduction according to your taste preference. A drizzle of honey enhances the natural sweetness of the dates, while balsamic reduction adds a complex, tangy flavor.

Serving Suggestions: Serve stuffed dates with goat cheese as an elegant appetizer for cocktail parties, wine tastings, or as a starter for a dinner party. They also make a delightful addition to a cheese platter or a charcuterie board.

Nutrition Information (Per Serving – 2 Dates)

• Calories: 160
• Carbohydrates: 28g
• Sugars: 24g
• Fat: 5g
• Protein: 3g
• Fiber: 3g
• Sodium: 5mg
• Calcium: 30mg
• Iron: 0.5mg

Stuffed dates with goat cheese are not only delicious but also a nutritional treat. Dates are rich in natural sugars, fiber, and essential minerals such as potassium and magnesium. Goat cheese provides protein and calcium, while nuts offer healthy fats and crunch. The addition of honey or balsamic reduction adds sweetness and depth of flavor, making this appetizer a balanced combination of nutrients and taste.

Enjoy these stuffed dates with goat cheese as a sophisticated and flavorful appetizer or snack. Their simple preparation and delightful flavors make them a favorite for both casual gatherings and special occasions.

Whether you serve them on their own or as part of a larger spread, these stuffed dates are sure to be a hit with guests and family alike.

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