Goat Cheese Stuffed Dates With Hot Honey & Pistachios
March 4, 2025
15 Minutes
super easy
12 Servings
These Goat Cheese Stuffed Dates With Hot Honey & Pistachios are one of my favorite appetizers to make. With simple prep and minimal ingredients, these little flavor bombs are an unctuous mix of creamy, crunchy, sweet, salty, and a little spicy. They are always a hit! Perfect for making ahead or making last minute, win win.
VEGETARIAN ✓ LOW CARB ✓ GLUTEN-FREE ✓
Table of contents
Recipe Notes
I have always been partial to Amuse Bouche style appetizer bites, where one little taste can say so much. These Stuffed Dates are a perfect example of a small but mighty hors d’ouevre. The beauty of this recipe is in the minimal ingredients and the near-instant prep time. It’s a recipe that you can prep in advance, or throw together in 15 minutes for a last minute appetizer. Big on flavor, short on prep, it’s a dinner party darling.
Ingredients For Stuffed Dates
- Medjool Dates
- Fresh Goat Cheese
- Hot Honey (click for the recipe)
- Pistachios
- Flaky Sea Salt
How To Make Stuffed Dates
- Preheat & Gather Ingredients: Ideally, remove the goat cheese from the fridge about half an hour before you are making these, to make the cheese easier to spread. This is not a must, if you are short on time.
- Preheat The Oven: Preheat the oven to 350°, this will take about 15 minutes.
- Prep The Dates: I used pitted Medjool Dates, which make for slightly quicker preparation. Either way the next step is the same. With a small knife, make a shallow cut lengthwise along the top of the date. If using pitted dates, this will reveal the hollow center where the pit used to be. If using whole dates, gently remove the pit which is now exposed. Gently pull open the date, to create a boat shape that will hold the cheese.
- Stuff The Dates: In a medium bowl, mix the goat cheese until it forms a smooth consistency that is easier to spread, versus crumble. Letting the cheese warm up slightly in advance will help with this. With a small spoon, or spreader, scoop and fill the cavity of the date with the goat cheese. This can pop out the top a bit. Squeeze the date slightly to seal and hold the cheese inside.
- Warm In The Oven: Place the Stuffed Dates on a baking sheet. I did not line this first, as the dates do not make much mess. But if you prefer, line the sheet with parchment paper to ease clean up. Put the dates in the oven for about 10 mintues. Check them at 7, we want them to be warmed through with the cheese soft and creamy but not browned.
- Drizzle, Sprinkle & Serve: Remove from the oven, plate the dates onto a serving platter or board. Drizzle with the hot honey and top with crushed pistachios and flaky sea salt.
Alternative Cheeses
Blue Cheese or Gorgonzola – These are spectacular with blue cheese. I sometimes add these to cheese boards for extra interest. As some people are not as into blue cheese, this can be a great ice breaker. The sweet, syrupy date pairs heavenly with the salty creamy blue. For more on types of blue cheese read: The Cheese Guide: All About Blue Cheese
Feta Cheese – Feta would be a great alternative to the goat cheese. A little drier than the chevre, mixing it with a little cream or cream cheese will help get the same creaminess (if that is desired). The feta will add a saltier taste, which will be a great counterpoint to the date.
Cream Cheese – The mildest alternative to goat cheese, the cream cheese will create a Stuffed Date that is more on the sweet side.
Labneh – Substituting Labneh will be milder as well, but will have a little more tang than the cream cheese. Click here to see How To Make Homemade Labneh
Substitutions
Alternatives To Hot Honey – To get the sweet without the spice, sub regular honey, date syrup, or maple syrup.
Alternatives To Pistachios – Many nuts would also work well here: pecans, walnuts, pine nuts, almonds.
Tips & Tricks
- Wait to add the honey drizzle and crushed pistachio topping until right before serving.
- Serve with a cocktail pick to make handling and serving a breeze.
- Leftovers make a great snack to have in the fridge.
FAQs:
No, these Stuffed Dates can be eaten without heating them. However, when they are warm, the dates become softer and more syrupy, which is extra delicious when paired with the warm goat cheese and honey.
Stuffed Dates should be stored in an airtight container in the refrigerator for up to a week.
Yes! That is one of the best parts about this appetizer. Simply stuff the dates and refrigerate in an airtight container. For best results, remove from the refridgerator 30 minutes before baking or serving to allow the cheese to warm and open up.
More Appetizer Recipes To Try:
Roasted Tomato Caprese Appetizer Bites
Fresh Fig, Ricotta & Honey Apppetizer Bites
Jammy Blue Cheese & Almond Endive Appetizer Bites
Watermelon Cucumber Mint Salad Wedges With Feta
Get The Recipe:
Goat Cheese Stuffed Dates With Hot Honey & Pistachios
Ingredients
- 12 Medjool Dates Preferably pitted.
- 4 Oz Fresh Goat Cheese Softened.
- 1/4 Cup Chopped Pistachios
- Hot Honey For Drizzling See my recipe for making Hot Honey from scratch.
Instructions
- Preheat & Gather Ingredients: Remove the goat cheese from the fridge about half an hour before you are making these, to make the cheese easier to spread. This is not a must, if you are short on time.
- Preheat The Oven: Preheat the oven to 350°, this will take about 15 minutes.
- Prep The Dates: I used pitted Medjool Dates, which make for slightly quicker preparation. Either way the next step is the same. With a small knife, make a shallow cut lengthwise along the top of the date. If using pitted dates, this will reveal the hollow center where the pit used to be. If using whole dates, gently remove the pit which is now exposed. Gently pull open the date, to create a boat shape that will hold the cheese.
- Stuff The Dates: In a medium bowl, mix the goat cheese until it forms a smooth consistency that is easier to spread, versus crumble. Letting the cheese warm up slightly in advance, will help with this. With a small spoon, or spreader, scoop and fill the cavity of the date with the goat cheese. This can pop out the top a bit. Squeeze the date slightly to seal and hold the cheese inside.
- Warm In The Oven: Place the Stuffed Dates on a baking sheet. I did not line this first, as the dates do not make much mess. But if you prefer, line the sheet with parchment paper to ease clean up. Put the dates in the oven for about 10 mintues. Check them at 7 minutes, we want them to be warmed through with the cheese soft and creamy, but not browned.
- Drizzle, Sprinkle & Serve: Remove from the oven, plate the dates onto a serving platter or board. Drizzle with the hot honey and top with crushed pistachios and flaky sea salt.
Notes
- Wait to add the honey drizzle and crushed pistachio topping until right before serving.
- Serve with a cocktail pick to make handling and serving a breeze.
- Stuffed Dates should be stored in an airtight container in the refrigerator for up to a week.
- Leftovers make a great snack to have in the fridge.
- To make ahead, simply stuff the dates and refrigerate in an airtight container. For best results, remove from the refridgerator 30 minutes before baking or serving to allow the cheese to warm and open up.
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