Roasted Stuffed Dates with Goat Cheese and Rosemary-Walnut Topping

Roasted stuffed dates filled with creamy goat cheese, topped with a zesty rosemary-walnut mixture, and drizzled with hot honey. A simple, make-ahead friendly appetizer perfect for holidays.

By @dishingouthealth

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 12 oz pitted Medjool dates
• 4 oz goat cheese
• 0.33 cup finely chopped walnuts
• 2 tsp minced fresh rosemary
• 1 tsp orange zest
• 2 tsp fresh orange juice
• 0.25 tsp ground cinnamon
• 0.25 tsp sea salt
• 3 Tbsp extra-virgin olive oil
• 0 hot honey

Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the dates by making a small incision on one side of each pitted Medjool date to create an opening.
3. Fill each date with approximately 1 teaspoon of goat cheese using a small spoon or a piping bag.
4. In a small bowl, combine the finely chopped walnuts, minced fresh rosemary, orange zest, orange juice, ground cinnamon, and sea salt.
5. Add the extra-virgin olive oil to the walnut mixture and stir until well combined.
6. Spoon the rosemary-walnut mixture on top of the stuffed dates, pressing lightly to adhere.
7. Place the stuffed dates on a baking sheet lined with parchment paper.
8. Bake in the preheated oven for 10-12 minutes, until the dates are warm and the topping is lightly toasted.
9. Remove the dates from the oven and let them cool slightly.
10. Drizzle the stuffed dates with hot honey before serving.