Medjool Dates Stuffed Recipe

Prep dates

If your Medjool dates are not already pitted, make a lengthwise slit down one side of each date and remove the pit with the tip of a knife. Keep the dates intact so they form little pockets for the filling.

Make goat cheese filling

In a small bowl, combine the soft goat cheese, honey, lemon zest, and a pinch of freshly ground black pepper. Stir with a small spoon or spatula until smooth and spreadable. Taste and adjust honey or lemon zest to balance sweetness and brightness.

Stuff dates

Using a small spoon or a piping bag (or a zip-top bag with a corner snipped), fill each pitted date with about 1 teaspoon (roughly 3–4 g) of the goat cheese mixture. Gently press the date closed around the filling so it holds, leaving a bit of filling visible on top.

Toast nuts

Place the chopped pecans or walnuts in a small dry skillet over medium heat. Toast, stirring frequently, for 2–3 minutes until fragrant and lightly browned. Remove from heat and let cool slightly.

Arrange the stuffed dates on a serving plate or on a bed of arugula/microgreens if using. Drizzle the balsamic glaze over the dates in a thin stream (about 1–2 teaspoons per 6 dates). Sprinkle the toasted nuts and a few fresh thyme leaves on top of the cheese. Finish with a light pinch of flaky sea salt over each date to enhance flavor contrast.

If using prosciutto: wrap one half-slice of prosciutto around each stuffed date (or fold and place underneath) after stuffing and before drizzling the glaze. This adds a salty, savory element—serve immediately so the prosciutto remains tender and not soggy.

Serve the stuffed dates at room temperature. They are ideal as an appetizer or part of a cheese board.

Make-ahead: Stuff the dates up to 6 hours in advance and store them covered in the refrigerator. Add the toasted nuts, fresh thyme, flaky salt and balsamic glaze just before serving to preserve texture and appearance. If refrigerated, allow 15–20 minutes at room temperature before serving for best flavor.