Description
These Roasted Stuffed Dates are a delightful mix of sweet, savory, and tangy flavors. The creamy goat cheese filling balances the natural sweetness of the Medjool dates, while the walnut-rosemary topping adds a delightful crunch. The subtle citrus notes from the orange zest and juice brighten up the dish, making it an irresistible appetizer.
Ingredients
1 (12-oz.) pkg. pitted Medjool dates
1 (4-oz.) log goat cheese, softened to room temperature
1/3 cup very finely chopped walnuts
2 tsp. minced fresh rosemary
1 tsp. orange zest plus 2 tsp. fresh orange juice (from 1 navel orange)
1/4 tsp. ground cinnamon
1/4 tsp. sea salt
3 Tbsp. extra-virgin olive oil
A drizzle of hot honey for garnish (optional)
Instructions
Preheat your oven to 375ºF (190ºC).
Slice the Medjool dates lengthwise using a small sharp knife, being careful not to cut through entirely. Open each date and fill with 1-2 teaspoons of softened goat cheese.
Arrange the stuffed dates in a 9×9-inch baking pan, round cake pan, or small baking sheet.
In a small bowl, mix together the chopped walnuts, minced rosemary, orange zest and juice, ground cinnamon, sea salt, and olive oil. Stir well to combine.
Spoon the walnut mixture over the stuffed dates.
Transfer the pan to the oven and bake for 15 minutes, or until the dates are warmed through and the topping is golden.
Remove the dates from the oven and let sit for 5 minutes. Transfer to a serving platter and drizzle with hot honey, if desired. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 120