Roasted Stuffed Dates
A delightful combination of sweet Medjool dates stuffed with creamy goat cheese, crunchy walnuts, and aromatic rosemary, all drizzled with hot honey for a cozy snack experience.
Ingredients
For the stuffed dates
- 12 oz pitted Medjool dates Fresh, not dried.
- 4 oz goat cheese Room temperature for easy stuffing.
- 1/3 cup finely chopped walnuts Can be replaced with pecans or almonds.
- 2 teaspoons minced fresh rosemary Fresh herbs for depth, can substitute with thyme.
- 1 orange zest and 2 teaspoons juice Freshly zested for best flavor.
- 1/4 teaspoon cinnamon Adds warmth to the flavor profile.
- 1/4 teaspoon sea salt Balances sweetness.
- 3 tablespoons olive oil Adds moisture and binds the walnut mixture.
- to taste hot honey Drizzle for finishing touch.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Slice the dates lengthwise, just enough to create a pocket for the cheese.
Stuffing the Dates
- Stuff each date with 1-2 teaspoons of goat cheese.
- In a medium bowl, mix walnuts, rosemary, orange zest, orange juice, cinnamon, sea salt, and olive oil until well combined.
- Spoon the walnut mixture over each stuffed date.
Baking
- Arrange the filled dates on a baking pan.
- Bake for about 15 minutes until golden and warm.
- Let them rest for 5 minutes after baking.
- Drizzle with hot honey before serving.
Serving
- Transfer to a platter and serve warm, optionally garnished with a sprig of rosemary.
Notes
Ensure to use fresh ingredients for the best results. Allow the stuffed dates to rest after baking for optimal flavor melding.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 50mgFiber: 2gSugar: 8g
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