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–+ servings
Roasted Stuffed Dates Recipe

Delicious Roasted Stuffed Dates Recipe for Parties and Gatherings

This Roasted Stuffed Dates Recipe combines sweetness with creamy cheese, making it a perfect gluten-free appetizer for gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 8 dates
Course: Appetizers
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dates
  • 12 pieces Medjool Dates Pitted for ease of preparation
  • 8 ounces Goat Cheese Creamy filling
  • 1 cup Chopped Walnuts Can substitute with almonds
For the Flavoring
  • 1 tablespoon Fresh Rosemary Can substitute with thyme
  • 1 orange Orange Zest
  • 2 tablespoons Orange Juice
  • 1 teaspoon Cinnamon Optional
  • 1 teaspoon Sea Salt
For Roasting
  • 2 tablespoons Extra-Virgin Olive Oil Or melted butter
  • 1 tablespoon Hot Honey Optional, for drizzling

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Soften the goat cheese or cream cheese at room temperature for 15-20 minutes.
  3. Cut each pitted Medjool date lengthwise to create a pocket.
  4. Stuff each date with 1-2 teaspoons of the softened cheese.
  5. In a bowl, combine chopped walnuts, rosemary, orange zest, orange juice, cinnamon, and sea salt with olive oil.
  6. Spoon the nut mixture on top of each stuffed date.
  7. Place the assembled dates on the lined baking sheet with space between each.
  8. Bake for approximately 15 minutes until cheese is soft and nuts are golden brown.
  9. Allow to cool for 5 minutes and optionally drizzle with hot honey.
  10. Serve warm or at room temperature.

Nutrition

Serving: 2piecesCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 7 days or freeze for 3 months. Serve in small batches for best taste.

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