Roasted Goat Cheese Stuffed Medjool Dates with Honey-Pecan Topping
Make these simple, elegant stuffed dates for your next gathering. Roasting brings out the sweetness of the dates, which pairs well with tangy goat cheese and crunchy pecans.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 12 appetizers
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large Medjool dates
- 4 ounces soft goat cheese, room temperature
- 1/4 cup pecans, roughly chopped
- 2 tablespoons honey
- 1 teaspoon fresh thyme leaves
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease a baking sheet or line it with parchment paper.
- Carefully slice each date lengthwise down one side, opening it slightly like a book. Remove the pits.
- Gently stuff each date cavity with about one teaspoon of the soft goat cheese. Press the date closed around the cheese.
- Place the stuffed dates on the prepared baking sheet. Drizzle them lightly with olive oil.
- Bake for 8 to 10 minutes, or until the dates are warm and slightly softened.
- While the dates are baking, combine the chopped pecans, honey, and thyme leaves in a small bowl. Mix well.
- Remove the dates from the oven. Immediately top each warm date with a small spoonful of the honey-pecan mixture.
- Serve warm or at room temperature.
Notes
- If you do not have Medjool dates, use Deglet Noor dates, but note they are smaller and less sweet.
- For a savory variation, substitute blue cheese for goat cheese and skip the honey topping.
- You can prepare the dates (pitting and stuffing) up to one day ahead and store them covered in the refrigerator.
Nutrition
- Serving Size: 2 dates
- Calories: 180
- Sugar: 15
- Sodium: 60
- Fat: 12
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 4
- Cholesterol: 15