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Last Christmas I started serving these stuffed dates at our family gatherings and they've become everyone's favorite bite. Sweet medjool dates hugging warm goat cheese topped with rosemary walnuts and drizzled with spicy honey. The combination hits all the right notes—sweet, tangy, nutty, and just enough heat to make things interesting. Now my sister texts me before every get-together, making sure I'm bringing "those amazing dates."
Why These Work Every Time
The magic happens when that creamy goat cheese starts melting inside warm, sticky dates while rosemary-scented walnuts add the perfect crunch. I love that I can stuff them ahead and just pop them in the oven when guests arrive. That moment when hot honey hits the warm dates gets everyone hovering around the kitchen island, waiting for the first bite.
What You Need
- The Stars: Big, soft medjool dates and good goat cheese (let it warm up on the counter first—it makes filling so much easier).
- The Topping: Fresh rosemary from the garden, walnuts chopped super fine, and a juicy orange for zest and juice.
- Extra Love: Your best olive oil, warm cinnamon, a pinch of sea salt, and that spicy honey for drizzling makes everything pop.
Let's Get Cooking
- Prep Your Oven
- Heat it to 375°F while you get everything ready. Line a baking pan with parchment—it makes cleanup so much easier.
- Fill Those Dates
- Cut a tiny slit down each date, just deep enough to stuff. Take your time here—rushing makes messy dates. Spoon in that soft goat cheese, letting each date hold as much as possible.
- Make The Magic Topping
- Mix your finely chopped walnuts with fresh rosemary, orange zest and juice, a whisper of cinnamon, and enough olive oil to make everything stick together like wet sand.
- Into The Oven
- Top each stuffed date with plenty of that walnut mixture. Let them get warm and toasty, about 15 minutes, until the cheese gets soft and walnuts turn golden.
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Kitchen Wisdom
Look for dates that feel soft and squishy—they'll be the sweetest. Let your goat cheese warm up on the counter; makes stuffing so much easier. Keep the dates connected at the bottom; they hold their shape better that way. Watch those last few minutes in the oven—walnuts can go from perfect to burnt in a flash.
Serving Magic
These shine brightest when served warm—the cheese gets all melty and perfect. Set them next to a crisp white wine or some bubbles to cut through the richness. On my holiday cheese boards, I nestle them between olives and prosciutto—the combination makes everyone swoon. Sometimes I'll make a double batch knowing the first round will disappear in minutes.
Save Some For Later
Pop leftover dates in the fridge—they'll stay good for three days, though they rarely last that long in my house. When you want some, warm them up slow and gentle at 300°F—keeps the walnuts crispy and the cheese soft. They taste fine cold, straight from the fridge, but warming them brings back that fresh-baked magic.
Mix It Up Your Way
No walnuts? Try pumpkin seeds or sunflower seeds for crunch. Switch up the cheese—blue cheese gets all creamy and sharp, cream cheese makes them extra rich. Play with herbs—fresh thyme from my garden window makes them taste like spring, while sage brings cozy winter vibes.
Kitchen Adventures
Some nights I wrap them in thin bacon slices before baking—pure heaven. Try a drizzle of thick balsamic instead of honey, or play with the spices—maybe more orange, less cinnamon. That's the joy of cooking—making each recipe tell your own story. These little bites of joy never fail to make gatherings special.
Frequently Asked Questions
- → Why bring goat cheese to room temp?
Room temperature goat cheese is easier to work with and spreads smoothly without breaking the dates.
- → Can I make these ahead?
Yes, store in fridge up to 1 week. Reheat at 350°F for 15 minutes before serving.
- → Why use Medjool dates?
Medjool dates are larger, softer and sweeter than other varieties, making them ideal for stuffing.
- → What's a substitute for hot honey?
Regular honey with a pinch of cayenne works well. Or use plain honey for milder flavor.
- → How do I prevent dates from burning?
Don't slice all the way through dates and watch carefully while baking. Let rest 5 minutes before serving.