Roasted Stuffed Dates
Roasted Goat Cheese Stuffed Dates with a Rosemary-Walnut Topping and drizzle of hot honey. This stuffed dates recipe is a crowd-pleasing appetizer that's easy to make and sure to impress!
Servings: 8 people
Equipment
- 9x9-inch baking pan, round cake pan, or small baking sheet
Ingredients
- 1 (12-oz.) pkg. pitted Medjool dates
- 1 (4-oz.) log goat cheese *soften to room temperature for easier handling
- 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 oven to 375ºF.Use a small sharp knife (such as a pairing knife) to slice open the dates lengthwise (do not slice all of the way through). Break open date and fill each one with 1 to 2 teaspoons of goat cheese.Arrange dates in a 9x9-inch baking pan, round cake pan, or small baking sheet.
- In a small bowl, combine walnuts, rosemary, orange zest and juice, ground cinnamon, sea salt, and olive oil; mix well.
- Spoon walnut mixture over stuffed dates, and transfer pan to the oven. Bake for 15 minutes. Remove from oven and let sit for 5 minutes before transferring to a serving platter and drizzling with hot honey. Serve warm.
Notes
- Store leftover goat cheese stuffed dates in an airtight container in the fridge for up to 1 week. To rewarm, bake at 350ºF for 15 minutes.
Nutrition
Serving: 2stuffed dates | Calories: 235kcal | Carbohydrates: 36g | Protein: 2.5g | Fat: 9g | Saturated Fat: 2g | Sodium: 125mg | Fiber: 4g | Sugar: 32g