These quick and easy Goat Cheese Stuffed Dates are a deliciously simple appetizer you can make in mere minutes! Use Medjool or Khalas dates, creamy goat cheese, chopped nuts and a simple spicy honey to really wow your guests at your next party with ease!JUMP TO RECIPE
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The perfect no-cook appetizer for your next party
Save the DATE recipe! This easy and delicious appetizer combines sweet and sticky dates with creamy goat cheese, crushed pecans and a spicy Calabrian chili honey for an elegant bite you can whip up in minutes!
This easy finger food is great for vegetarians, and is sure to keep your guests coming back to the snack table!
Stuffed Dates Ingredients
- 20 dates. You can use Medjool or Khalas dates for this recipe.
- 4 oz goat cheese (at room temperature).
- 2 tablespoon honey or date syrup.
- 1 teaspoon jarred crushed Calabrian chilis.
- 1 tablespoon finely chopped pecans.
What kind of dates should I use?
You can use Medjool or Khalas dates for this recipe. Medjool dates are larger, so you may want to do a bit more goat cheese if using that variety. If using Khalas dates, you will use a bit less, since they are smaller in size.
Medjool dates are easily the most accessible dates in terms of finding in your local grocer (usually in the vicinity of nuts and dried fruits).
The fruit of date palm trees, they are soft, sweet and a little sticky.
These reddish brown dates have a similar flavor and stickiness to that of a Medjool date. Some defining characteristics are their smaller size, and lighter, reddish brown color. Not as easily accessible, these are more often found in online shops, like D'Vash Organics.
Pitting the dates
To pit the dates, make a small slit down the center of each date, and carefully remove the pits with your fingers. Fun fact- even if you accidentally split a date in half, they are relatively easy to push back together, thanks to their sticky texture.
How to make the stuffed dates
- Set goat cheese out at room temperature for 30 minutes, or soften with your hands.
- Slice each date in the center, and gently remove the pits with your fingers and discard.
- Stuff each date with goat cheese.
- Whisk together honey and Calabrian chilis, and drizzle over top of plated stuffed dates.
- Top with chopped pecans and serve!
Tips for easy stuffed dates
- Use a sharp knife to put the dates, making them cleaner and prettier when presented.
- Let your goat cheese come to room temperature for about 30 minutes prior to stuffing, to make things easier. In a harry? Use your hands to gently warm the cheese up and make it more pliable.
- Mind your spice. Not a fan of things getting super spicy? Add a little Calabrian chili paste at a time to taste, or omit it altogether.
- Add your honey drizzle once they are stuffed with the goat cheese, then add the nuts, so they stick easily.
Substitutions and variations
- Instead of honey, try date syrup!
- Try pistachios or walnuts instead of pecans.
- Skip the spice for a sweeter appetizer, or try a bit of chili garlic sauce in place of the Calabrian chilis.
- Use some Boursin cheese in place of the goat cheese.
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Easy Stuffed Dates
- 20 dates (Medjool or Khalas), pitted
- 4 oz goat cheese, softened to room temperature
- 1 tablespoon honey or date syrup
- ½ teaspoon jarred crushed Calabrian chilis
- 1 tablespoon finely chopped pecans
- 1. Set goat cheese out at room temperature for 30 minutes, or soften with your hands. 2. Slice each date in the center, and gently remove the pits with your fingers and discard. 3. Stuff each date with goat cheese. 4. Whisk together honey and Calabrian chilis, and drizzle over top of plated stuffed dates. 5. Top with chopped pecans and serve!
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