Goat Cheese Stuffed Dates
Sweet, creamy, and crunchy, these stuffed dates are an effortless appetizer or snack. Fiber-rich dates, protein-packed goat cheese, and heart-healthy pecans come together for a nutrient-dense bite that’s perfect for entertaining or a quick everyday treat.
Equipment
- 1 Baking Sheet
- Parchment paper (to line baking sheet)
- small mixing bowl
- Knife (for pitting dates)
- Spoon or small spatula (for stuffing dates)
Ingredients
- 17 medjool dates
- 4 ounces goat cheese
- ½ cup pecan halves
- 1 tablespoon maple syrup
- 1 teaspoon fresh thyme plus more for garnish
- ⅛ teaspoon paprika
- ⅛ teaspoon sea salt
Instructions
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This ensures the oven is ready to roast the pecans evenly. While it’s heating, line a baking sheet with parchment paper to prevent sticking and make cleanup effortless. Preparing the oven first saves time later and keeps the nuts from burning.
- Prepare the Pecans: Take ½ cup of pecan halves and roughly chop them if you prefer smaller, bite-sized pieces. Place the chopped pecans into a small mixing bowl. Add 1 tablespoon of maple syrup, which will give them a light sweetness and help them caramelize in the oven. Sprinkle in ⅛ teaspoon paprika for a subtle smoky flavor and ⅛ teaspoon sea salt to enhance all the natural flavors. Add 1 teaspoon of finely chopped fresh thyme for a fragrant, earthy note. Toss everything together thoroughly until each pecan piece is coated with the seasoning mixture.
- Roast the Pecans: Spread the coated pecans evenly on the prepared baking sheet. Make sure they are in a single layer to ensure even roasting. Place them in the preheated oven and roast for 8–10 minutes, stirring halfway through if necessary. Keep a close eye to prevent burning; the pecans should turn golden brown and emit a toasty aroma. Once done, remove the baking sheet from the oven and let the pecans cool completely. Cooling allows them to become crisp and maintain their crunch when added to the dates.
- Prepare the Dates: While the pecans are cooling, take 17 medjool dates and cut each one lengthwise on one side using a sharp knife. Carefully remove the pit from each date without breaking it apart. The goal is to create a small pocket in the center, perfect for holding the creamy goat cheese. If the dates are sticky, you can lightly wipe them with a paper towel to make them easier to handle.
- Stuff the Dates with Goat Cheese: Spoon 4 ounces of goat cheese into each date pocket. You can use a small spoon or a piping bag for precision. Press gently to fill the cavity but don’t overstuff, so the date retains its shape. The creamy, tangy goat cheese contrasts beautifully with the natural sweetness of the dates, creating a perfect balance in every bite.
- Top with Roasted Pecans: Once the pecans are cooled, take a few pieces and press them lightly on top of the stuffed goat cheese in each date. The pecans add a satisfying crunch and nutty flavor that complements both the dates and the cheese. Ensure each date gets a few pecans for even flavor distribution.
- Garnish with Fresh Thyme: Add a final touch by sprinkling a few fresh thyme leaves over the top of the stuffed dates. This not only enhances the aroma but also adds a pop of color for a visually appealing presentation.
- Serve and Enjoy: Arrange the stuffed dates on a serving platter. They are best served immediately while the pecans are crisp and the goat cheese is soft and creamy. These make a wonderful appetizer for parties, a quick snack, or a healthy treat that feels indulgent but is packed with fiber, protein, and healthy fats.
- Optional Storage Tips: If you’re prepping ahead, store the stuffed dates in an airtight container in the refrigerator for 3–4 days. Wait to add the roasted pecans until just before serving to ensure they remain crunchy. You can enjoy them straight from the fridge or allow them to come to room temperature for the best texture and flavor.
Notes
- Cheese options: Feel free to substitute goat cheese with cream cheese, ricotta, or mascarpone for a milder flavor.
- Nut variations: Walnuts, almonds, or pistachios can replace pecans for different textures and tastes.
- Sweetener swaps: Maple syrup can be substituted with honey or agave nectar if preferred.
- Serving tip: Serve immediately after assembling for the best texture; pecans may lose crunch if left too long.
- Prep ahead: Dates can be pitted and stuffed a few hours in advance; roast pecans right before serving.
- Flavor adjustments: Add a pinch of cinnamon or nutmeg to the pecans for a warm, aromatic touch.
