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Roasted Stuffed Dates with Goat Cheese, Pecans & Honey

Sweet Medjool dates stuffed with creamy goat cheese (or cream cheese), topped with toasted pecans and rosemary, and drizzled with honey.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 12 dates
Course: Appetizer, Dessert, Snack
Cuisine: American, Mediterranean
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

  • 12-16 large Medjool Dates pitted
  • 4 oz Cream Cheese softened, OR 4 oz Goat Cheese (chevre), softened
  • 0.25 cup Chopped Pecans or Walnuts
  • 1-2 sprigs Fresh Rosemary leaves finely chopped, plus extra for garnish
  • 2-3 Tbsp Honey for drizzling
  • Pinch Sea Salt optional

Equipment

  • Baking sheet
  • Small mixing bowl
  • Parchment paper

Method
 

  1. Preheat oven to 375°F (190°C). Pit dates if necessary, creating a pocket without slicing completely through.
  2. In a small bowl, combine softened cream cheese (or goat cheese) and half of the chopped rosemary. Mix until smooth. Add a pinch of sea salt if using cream cheese.
  3. Carefully stuff each date with a generous amount of the cheese mixture.
  4. Arrange stuffed dates on a parchment-lined baking sheet. Sprinkle chopped pecans/walnuts and remaining chopped rosemary over the cheese.
  5. Roast for 8-12 minutes, until dates are softened, cheese is warm, and nuts are lightly toasted.
  6. Remove from oven. Drizzle generously with honey. Garnish with fresh rosemary sprigs (optional). Serve warm or at room temperature.

Notes

Use Medjool dates for best results due to their large size and soft texture. Soften cheese at room temperature for easier mixing. Do not over-roast the dates.