Goat Cheese Stuffed Dates with Rosemary Walnut Topping (Print version)
Warm Medjool dates filled with goat cheese, covered with rosemary walnuts, and finished with hot honey.
# Ingredients:
For the dates
01 -
16 large Medjool dates, pitted or pits removed
02 -
4 oz (115 g) goat cheese, softened
03 -
1 teaspoon olive oil, for the baking dish
For the rosemary walnut topping
04 -
1/3 cup (40 g) walnuts, very finely chopped
05 -
2 teaspoons fresh rosemary, minced
06 -
1 teaspoon finely grated orange zest
07 -
2 teaspoons fresh orange juice
08 -
1/4 teaspoon ground cinnamon
09 -
1/4 teaspoon fine sea salt
10 -
2 tablespoons extra-virgin olive oil
For serving
11 -
1-2 tablespoons hot honey, for drizzling
12 -
Fresh rosemary sprigs, optional garnish
# Instructions:
01 -
Preheat the oven to 375°F. Lightly oil a small baking dish or line a rimmed baking sheet with parchment.
02 -
Cut a slit lengthwise down each date without cutting all the way through. Remove the pits if needed and open each date gently to make a pocket.
03 -
Spoon 1-2 teaspoons softened goat cheese into each date, depending on size. Press the date slightly around the cheese so it stays in place.
04 -
In a small bowl, stir together the walnuts, rosemary, orange zest, orange juice, cinnamon, sea salt, and olive oil until the nuts are evenly coated.
05 -
Arrange the stuffed dates cut side up in the prepared dish. Spoon the rosemary walnut topping over the dates and bake for 13-15 minutes, until the cheese is warm and the walnuts smell toasted.
06 -
Let the dates rest for 5 minutes. Transfer to a serving platter and drizzle with hot honey just before serving.
# Good to know:
01 -
Best served warm or at room temperature within 1 hour of baking.
02 -
As a party appetizer, plan on 2 stuffed dates per person.
03 -
Prep ahead up to 24 hours and bake just before serving.