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Pecan and Goat Cheese-Stuffed Dates

This make-ahead appetizer has only four ingredients.
pecan and goat cheese stuffed dates
  • Makes 6 servings
  • Prep Time 20 minutes
  • Cook Time 0 minutes


  • 4 oz. soft goat cheese
  • 2 tbs. chopped pecans
  • 1 tsp. orange zest
  • 18 large Medjool dates


In a small bowl, mash the goat cheese, then stir in the pecans and orange zest.
Use a paring knife to slice along one side of each date and pull out the pit. Stuff each date with a heaping teaspoon of the goat-cheese mixture, then gently press the date closed around the cheese. Place the dates on a serving platter. Cover and refrigerate until ready to serve (up to 24 hours).
Remove the dates from the refrigerator about 30 minutes before serving to allow them to come to room temperature. Place a bowl of toothpicks alongside them. Garnish with herbs, if desired.

Photography: Terry Brennan; Food Styling: Betsy Nelson

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