Description
Creamy goat cheese warms inside a tender Medjool date shell while golden walnuts crackle under a hint of rosemary. A zesty honey drizzle kicks in with cayenne heat, creating bites that balance soft, crunchy, sweet, and spicy all at once.
Ingredients
- 12 pieces Medjool dates
- 4 ounces goat cheese
- 1/4 cup walnuts
- 1 teaspoon fresh rosemary minced
- 1 tablespoon olive oil
- Pinch salt
- 3 tablespoons honey
- 1/4 teaspoon cayenne pepper
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Spread the walnuts on the sheet, drizzle with olive oil, then sprinkle with rosemary and salt.
- Roast the walnuts for 5 minutes until fragrant, then let cool and chop coarsely.
- Slice each date lengthwise and remove the pit, keeping the halves intact.
- Fill each date with goat cheese and press the chopped walnuts on top.
- Arrange the stuffed dates on the baking sheet and roast for 8 minutes until the cheese is warmed.
- While the dates roast, combine the honey and cayenne in a small bowl and warm for 20 seconds in the microwave, then stir until smooth.
- Remove the dates from the oven, transfer to a platter, and drizzle with the hot honey.
Notes
- For a nuttier flavor replace walnuts with pecans.
- Adjust cayenne to make the drizzle milder or spicier.
- Dates can be pitted and filled up to 24 hours in advance.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.