Roasted Goat Cheese Stuffed Dates
For a quick and delicious appetizer, these warm and cheesy Roasted Goat Cheese Stuffed Dates are about to become your new go-to!
I’ve been in the market lately for a foolproof appetizer. Because after two years in a row of my Thanksgiving appetizers flopping at the exact time guests arrived (thanks for nothing, puff pastry), I was basically desperate.
I always associated stuffed dates with being wrapped in bacon. But with it being our date ingredient spotlight, we’re looking at these little sweetness bombs with fresh eyes! Meaning these goat cheese stuffed dates don’t require any bacon, turning to toasted pine nuts and flaky sea salt for that delicious crunch.
But why stop there? A quick roast in the oven warms the goat cheese and slightly caramelized the outside of the dates, making for the most addictive (and totally foolproof) appetizer.
How to stuff dates
Simply slice the dates lengthwise on just one side and remove the pit, then use a small spoon to stuff it with goat cheese. You can eat it like this, or roast in the oven for 10 minutes to make them ultra warm and gooey. Top with toasted pine nuts, extra virgin olive oil, flaky sea salt, and ground black pepper!
Roasted Goat Cheese Stuffed Dates
INGREDIENTS
- 16 medjool dates about 2 cups
- 4 oz goat cheese 113 g
- 1/4 cup pine nuts
- To serve: flaky sea salt, ground black pepper, extra virgin olive oil
INSTRUCTIONS
- Prep: Preheat oven to 375 degrees F (190 C). Slice dates lengthwise on one side and remove the pit.
- Stuff: Spoon a bit of goat cheese into each date. Set cut side up on a parchment-lined baking sheet and bake for 10 minutes, or until warmed through.
- Pine Nuts: Meanwhile, add pine nuts to a small saute pan and set over medium heat. Cook until golden brown and toasted, about 5 minutes (keep a careful eye as these can burn easily).
- Serve: Drizzle warm dates with olive oil and sprinkle with toasted pine nuts, salt, and pepper.
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