Goat Cheese & Ham Stuffed Dates Recipe
Make Goat Cheese & Ham Stuffed Dates Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Stuffed Dates
Glaze & Finish (optional)
Method
Stuffed Dates
- 1
Prepare dates
Using a small paring knife, make a lengthwise slit in each Medjool date and remove the pit. Keep the base intact so each date can hold the filling. Pat dates dry with a paper towel if moist.
- 2
Prepare goat cheese filling
Spoon the soft goat cheese into a small bowl and stir gently to make it smooth and spreadable. If desired, fold in the toasted chopped nuts (reserve a pinch for garnish) and the fresh thyme leaves. Taste and season with the freshly ground black pepper—no salt is usually necessary because the ham is salty.
- 3
Stuff dates
Using a small spoon or a piping bag (or a small zip-top bag with the corner snipped), fill each pitted date with approximately 1/4 oz (about a heaping 1/2 teaspoon) of the goat cheese mixture. Press the slit closed gently around the filling so it stays in place.
- 4
Wrap with ham
Cut each prosciutto or ham slice in half lengthwise to make 24 narrower strips. Wrap one strip snugly around each stuffed date, overlapping slightly and tucking the end under the date to secure. For a cleaner look, wrap the ham seam-side down.
- 5
Optional finish and serve
Arrange the wrapped dates on a serving platter. Drizzle each with a small amount of honey (about 1/8 teaspoon per date) and, if using, a few drops of balsamic reduction and a very light drizzle of olive oil. Sprinkle the reserved chopped nuts and a few extra thyme leaves on top. Finish with a light grind of black pepper.
Cooking (optional warm variant)
- 6
Warm in oven (optional)
If you prefer warm stuffed dates, preheat the oven to 350°F (175°C). Place the wrapped dates seam-side down on a parchment-lined baking sheet. Bake for 6–8 minutes until the ham becomes slightly crisp at the edges and the goat cheese softens but does not melt away. Remove from oven and transfer to a platter. Drizzle with honey and balsamic reduction before serving.
- 7
Alternative stovetop crisp
Heat a nonstick skillet over medium heat for 1–2 minutes. Add the wrapped dates seam-side down and cook for 1–2 minutes per side until the ham is lightly crisped. Turn carefully with tongs to avoid squeezing out the filling. Remove to a serving plate and finish with honey and nuts.