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Roasted Stuffed Dates

Irresistible Roasted Stuffed Dates for Effortless Entertaining

Discover the magic of Roasted Stuffed Dates combining sweet and savory flavors for unforgettable appetizers.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 dates
Course: APPETIZERS
Cuisine: Mediterranean
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 pieces Pitted Medjool Dates Use fresh, high-quality dates for optimal flavor.
  • 6 ounces Goat Cheese Softened ricotta can be used as a substitute.
For the Topping
  • 1 cup Walnuts Sunflower seeds can be used as a nut-free alternative.
  • 2 tablespoons Fresh Rosemary Dried rosemary can be substituted.
  • 1 tablespoon Orange Zest Fresh zest is best, but bottled juice is suitable.
  • 1 tablespoon Ground Cinnamon Optional; can be omitted if not preferred.
  • 1 teaspoon Sea Salt Kosher salt can also be used.
  • 2 tablespoons Extra-Virgin Olive Oil Neutral oil can be used instead.
For the Drizzle
  • 2 tablespoons Hot Honey Can substitute with regular honey or maple syrup.

Equipment

  • oven
  • baking pan
  • mixing bowl

Method
 

How to Make Roasted Stuffed Dates
  1. Preheat your oven to 375°F (190°C).
  2. Slice each date lengthwise, making sure not to cut all the way through.
  3. Mix the walnut topping: In a bowl, combine chopped walnuts, fresh rosemary, orange zest and juice, ground cinnamon, sea salt, and extra-virgin olive oil. Stir well.
  4. Spoon the walnut mixture generously over each stuffed date.
  5. Place the dates in a baking pan, ensuring they are arranged in a single layer. Bake for 15 minutes.
  6. Cool slightly before serving. Drizzle with hot honey if desired.

Nutrition

Serving: 1dateCalories: 90kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 5mgSodium: 110mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 6IUVitamin C: 1mgCalcium: 2mgIron: 4mg

Notes

Serve with toothpicks for easy snacking. Store leftovers in an airtight container for up to one week. Reheat at 350°F for best texture.

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