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Baked Stuffed Dates With Herb Goat Cheese & Honey

Prep: 10 min
Cook: 10 min
Total: 20 min


Ingredients for 15 stuffed dates

Serving size – 1 stuffed date
  • 15 (medjool) dates, pitted
  • 30 (~60g) walnut halves
  • Herb Cheese
    • 4oz soft goat cheese log
    • 1 tablespoon water
    • 2 sprigs fresh rosemary, leaves only
      • SUB: 2 teaspoons dried rosemary
    • 2 sprigs fresh dill
      • SUB: 2 teaspoons dried dill
    • 2 tablespoons honey, slightly warm for easier drizzle (if you can, buy local honey to help with allergies)
  • Garnish
    • 1/4 cup fresh thyme leaves



Step 1

Set oven to 400F/204C.

Step 2

Add the ingredients for the herb cheese to a mixing bowl.  Use a hand mixer or spatula to whip everything together.  Pro-tip: let the goat cheese rest for 15 – 20 minutes at room temperature before whipping to soften it.


Step 3

Butterfly, slice open, each date and add  about a teaspoon or 2 of the goat cheese and then stuff it with a walnut half, or 2 halves depending on the size of the date, then place it on a baking tray lined with parchment paper.



Step 4

Bake in the oven for 10 minutes.

The inside should be gooey and soft like caramel while the outside is hardens, kinda like candy.

Drizzle some honey on each one and top with FRESH thyme.  Enjoy while warm!