Name: Dates Stuffed with Goat Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 16 medjool dates (about 2 cups); 4 oz goat cheese (113 g); ¼ cup pine nuts; To serve: flaky sea salt, ground black pepper, extra virgin olive oil

Stuffed Dates with Goat Cheese

By Sarah Bond, BS Nutrition, MS Sensory Science, Updated Aug 03, 2026

4.95 from 39 ratings

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15 minutes

Serves 8 servings (2 dates each)

23 Comments

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Medjool dates meet creamy goat cheese, then get crowned with toasty pine nuts. The result? A salty-sweet bite so irresistible that one reader told me this recipe “changed my mind” about dates entirely. After testing and serving these at countless gatherings, I can confidently say they’re a guaranteed hit.

Goat cheese stuffed dates with pine nuts on a plate.

my not-so-secret party trick

If you’re looking for a foolproof appetizer, this is your recipe. Many wrap the cheese-stuffed dates in bacon, but these use toasted pine nuts and flaky sea salt for that delicious crunch.

I kept this recipe intentionally simple–just 3 main ingredients–because I wanted something you could pull off in 15 minutes, even in the middle of hosting chaos.

Reader rating

★★★★★

“These are deliciously decadent!! Always on my go to, fantastic appetizers!” —Linda

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Stuffed dates recipe ingredients

Only three main ingredients stand between you and the best appetizer you’ll bring to the party:

Medjool dates: The variety matters here. Medjool dates are large, soft, and naturally caramel-sweet, which makes them the right size to stuff and the right flavor to pair with tangy cheese. Other date varieties are smaller, drier, and harder to pit cleanly.
Goat cheese: Creamy, tangy, and soft enough to spoon directly into the dates without any prep. The tanginess is what balances the sweetness of the date.
Pine nuts: Toasted in a dry pan until golden, they add a buttery crunch and a faint nuttiness that ties the whole thing together. No pine nuts? Pistachios are the best substitute and add a pop of color too.

Goat cheese stuffed dates with pinenuts. — If you don’t have pine nuts, you can also use pistachios!

How to make stuffed dates with goat cheese

Four steps and fifteen minutes. For full instructions with process photos, jump to the recipe card.

Preheat the oven to 375°F
Slice each date lengthwise on one side and remove the pit
Spoon a small amount of goat cheese into each date, set cut side up on a parchment-lined baking sheet, and bake for 10 minutes until warmed through
While the dates bake, toast the pine nuts in a dry pan over medium heat until golden, about 5 minutes. Watch them closely because they go from golden to burnt very fast
Remove the dates from the oven, drizzle with olive oil, and top with toasted pine nuts, flaky sea salt, and cracked black pepper. Serve warm.

Tips for goat cheese stuffed dates

Don’t skip the toast on the pine nuts. Raw pine nuts are fine but toasted pine nuts are something else entirely. The heat brings out a buttery, slightly caramelized flavor that raw nuts just don’t have. Five minutes in a dry pan over medium heat is all it takes.

Watch the pine nuts constantly. They go from perfectly golden to burnt in under a minute. Stay at the stove and keep them moving.

Make them ahead. Stuff the dates up to three days in advance and store covered in the fridge. When you’re ready to serve, bake, toast the nuts, and finish as directed. This is my go-to move when I’m hosting and want the appetizer handled before guests arrive.

How to store stuffed dates

Store leftovers in an airtight container in the fridge for up to four days. The dates hold up remarkably well and taste good cold, but a few minutes back in a 375°F oven or a quick 30 seconds in the microwave brings them back to life.

If you’re making these ahead for a party, stuff and refrigerate the unbaked dates on a tray covered with plastic wrap for up to three days. Bake and finish with the pine nuts and olive oil right before serving.

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Dates Stuffed with Goat Cheese

4.95 from 39 ratings

By: Sarah Bond

Prep: 5

Cook: 10

Total: 15

Servings: servings (2 dates each)

These 3-ingredient goat cheese-stuffed dates are the ultimate sweet-savory appetizer–even date skeptics love them! A crowd-pleasing party favorite that’s always a hit.

Ingredients

▢ 16 medjool dates, about 2 cups
▢ 4 oz goat cheese, 113 g
▢ ¼ 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.

Notes

Storage: Leftovers will keep in the fridge for up to 4 days in an airtight container.

Make ahead: If you want to make them in advance, you can prep and stuff the dates up to 3 days in advance. Keep this either in an airtight container in the fridge or on a tray sealed with plastic wrap to keep the dates from drying out. When you want them, just pop them in the oven.