Description
Delight your guests with these elegant stuffed dates—sweet Medjool dates filled with creamy goat cheese, crunchy walnuts, drizzled with honey, and finished with a hint of red pepper flakes for a perfect balance of flavors and textures. This quick and easy appetizer is perfect for entertaining and can be served at room temperature or slightly warmed.
Ingredients
Scale
Stuffed Dates Ingredients
- 20 large Medjool dates
- 4 ounces goat cheese, at room temperature
- 1/4 to 1/3 cup walnut pieces
- Warmed honey, for garnish
- Red pepper flakes (or Aleppo pepper), for garnish
Instructions
- Prepare the dates: Cut each Medjool date lengthwise in half and carefully remove the pit, creating a cavity for the filling.
- Fill the dates: Spoon or pipe goat cheese into the cavity of each date, filling them generously but neatly.
- Add walnuts: Place a walnut piece on top of the goat cheese in each date, gently pressing it slightly into the cheese to secure it.
- Garnish: Drizzle each stuffed date with a small amount of warmed honey and sprinkle with red pepper flakes or Aleppo pepper for a subtle spicy kick.
- Serve: Arrange the stuffed dates on a serving platter. They can be served immediately at room temperature or warmed briefly if preferred.
Notes
- Easy and quick to prepare, these stuffed dates make an impressive appetizer with minimal effort.
- For a warm serving option, briefly warm the dates in a low oven or microwave to enhance the flavors and soften the goat cheese.
- Use Aleppo pepper as a milder alternative to red pepper flakes for nuanced heat.
- Ensure goat cheese is at room temperature for easy filling.
- Medjool dates are preferred for their large size and soft, sweet flesh.
Nutrition
- Serving Size: 3 stuffed dates
- Calories: 227.5 kcal
- Sugar: 40.1 g
- Sodium: 52.8 mg
- Fat: 5.5 g
- Saturated Fat: 2.3 g
- Unsaturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 45.5 g
- Fiber: 4.3 g
- Protein: 4.3 g
- Cholesterol: 6.5 mg
