Goat Cheese Stuffed Dates

These Goat Cheese Stuffed Dates are so easy to make, with just 5 ingredients and about 10 minutes of prep. Serve them as is, or I love to bake them until the cheese is warm and melty, then finish them with pistachios and hot honey.

Why You’ll Love This Recipe

I love these Goat Cheese Stuffed Dates for a lighter party snack. Perfect sweet creamy crunchy bites! They’re great for dinners with friends, book club, football snacks, or as an easy holiday appetizer.

I love dates’ caramel-like flavor and chewy texture. I know most people use them in sweet snacks, but they’re so good stuffed with something savory like goat cheese.

These bites are also incredibly easy to make. Just fill the dates with goat cheese, top them with pistachios, and finish with hot honey.

You can serve them at room temperature for a no cook option, but I usually bake them for a few minutes because I love them warm and melty. I’ve tested them both ways, and both are delicious.

For more appetizers, try my Greek Yogurt Buffalo Chicken Dip or my Tortellini Caprese Skewers.

Ingredients

• Medjool Dates: Make sure to use fresh Medjool dates because they’re soft and a larger size than the dried version. You can find them in the produce section of your grocery store. 
• Goat Cheese: You’ll want to use a good quality, plain goat cheese like Vermont Creamery.
• Pistachios: Shelled pistachios, roughly chopped. I love to buy them already shelled to save time. You can use raw or roasted and salted. 
• Hot Honey: Adds a sweet kick to the stuffed dates. Regular honey is good, too.
• Sea Salt: Garnish with flaky sea salt if you’re using unsalted pistachios.

*The full ingredient list with amounts is in the recipe card below.

How to Make Goat Cheese Stuffed Dates

1. Slice each date lengthwise (just enough to open it) and remove the pit. Be careful not to cut all the way through.
2. Fill each date with goat cheese.
3. Top them with chopped pistachios. Drizzle hot honey over top, then serve.

Warm Version: Place the cheese stuffed dates on a parchment lined baking sheet and bake at 375°F for about 10 minutes, or just until the goat cheese softens. Top with pistachios and honey after baking.

Variations

• Wrap them in bacon: After stuffing the dates, wrap a slice of bacon around each one and bake in a 375ºF oven for 10 minutes or until the bacon slices are cooked. Feel free to use strips of prosciutto if you’d prefer.
• Swap the cheese: Instead of goat cheese, stuff the dates with cream cheese, ricotta, or whipped feta.
• Change the nuts: Sprinkle chopped walnuts, almonds, or pecans on top.
• Add more flavor: Sprinkle a little lemon or orange zest, or fresh herbs like rosemary, thyme, or basil, over the stuffed dates.
• Instead of honey: Drizzle a little maple syrup on top of the dates.

Serving Suggestions

I love serving these with a simple cheese board, crackers, and fresh fruit. They’re great for holidays like Thanksgiving and Christmas, or as an easy snack or appetizer for football games, book club, or dinner with friends or family.

You can also cut the recipe in half or quarter it to make a smaller batch for everyday snacking.

Make Ahead and Storage

Make Ahead: You can stuff the dates with the goat cheese up to 24 hours ahead of time. Just keep them covered in the fridge. Add the nuts and honey right before serving.

To Store: These are best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 3 days. 

Frequently Asked Questions (FAQ’s)

More Easy Appetizers

• Prosciutto Melon Skewers
• Smoked Salmon Cucumber Bites
• Baked Potato Bites
• Apple and Brie Crostini

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