Baked Stuffed Dates

There are some recipes that just instantly transport you to a place of comfort, elegance, and pure deliciousness. For me, Baked Stuffed Dates are unequivocally one of those culinary gems. The first time I made these, it was for a casual get-together with friends. I was looking for an appetizer that was a bit special but didn’t require hours of slaving away in the kitchen. When I pulled these beauties from the oven – plump dates glistening, the creamy cheese filling slightly golden and bubbling, the aroma of toasted nuts and herbs filling the air – I knew I had a winner. My friends were absolutely smitten. The delightful contrast of sweet, chewy dates with the tangy, creamy cheese and the satisfying crunch of nuts was an instant hit. Since then, they’ve become a staple for holiday gatherings, dinner parties, or even just a luxurious little treat for myself. They are incredibly versatile, effortlessly straddling the line between a sophisticated appetizer and a delightful, not-too-sweet dessert. The beauty of this recipe lies in its simplicity, its adaptability, and the sheer explosion of flavor and texture it delivers in every single bite. It’s the kind of dish that makes people pause, savor, and then immediately ask for the recipe – a true testament to its enduring appeal.

Baked Stuffed Dates: A Symphony of Sweet and Savory

This recipe for Baked Stuffed Dates is your ticket to an appetizer that’s both incredibly easy to make and impressively sophisticated. The natural sweetness of Medjool dates provides the perfect counterpoint to a creamy, tangy cheese filling, often studded with crunchy nuts and aromatic herbs. Baked until warm and melty, these little morsels are a delightful explosion of flavor and texture that will have everyone reaching for more. Perfect for any occasion, from casual gatherings to elegant holiday spreads, they are a guaranteed crowd-pleaser.

Ingredients: The Stars of Our Show

The magic of Baked Stuffed Dates lies in the quality and interplay of a few key ingredients. Choosing well will elevate your dish from good to absolutely unforgettable.

• 24 large Medjool Dates: These are the foundation of our recipe. Medjool dates are prized for their generous size, soft, chewy texture, and rich, caramel-like sweetness. Their larger size makes them easier to pit and stuff, and their luxurious flavor is unparalleled. Look for plump, moist dates that aren’t too dry or shriveled.
• 4 ounces (1/2 cup) Creamy Goat Cheese (Chèvre), softened: Goat cheese brings a wonderful tangy, earthy flavor and a creamy texture that melts beautifully. Softening it at room temperature makes it much easier to mix with other ingredients and stuff into the dates. If goat cheese isn’t your preference, other options like cream cheese, Boursin, mascarpone, or even a mild blue cheese can work well.
• 2 ounces (1/4 cup) Cream Cheese, softened: Adding a bit of cream cheese to the goat cheese mellows the tang slightly and contributes to an even creamier, more stable filling. Ensure it’s properly softened for easy blending.
• 1/4 cup Walnuts or Pecans, finely chopped: Nuts introduce a crucial textural contrast with their delightful crunch, as well as a subtle, earthy flavor. Walnuts offer a slightly more robust, tannic note, while pecans are a bit sweeter and more buttery. Toasting them lightly before chopping can further enhance their flavor. Almonds or pistachios are also excellent choices.
• 1 tablespoon Fresh Thyme Leaves, finely chopped (or 1 teaspoon dried thyme): Fresh herbs bring a burst of aromatic brightness. Thyme, with its earthy, slightly floral notes, complements both the sweet dates and the savory cheese wonderfully. Rosemary or chives would also be lovely alternatives. If using dried herbs, remember they are more potent, so use about a third of the amount of fresh.
• 1 tablespoon Honey or Maple Syrup (optional, for drizzling): A little drizzle of honey or maple syrup before or after baking can add an extra layer of sweetness and a beautiful sheen. This is especially nice if your dates aren’t super sweet or if you want to enhance the caramel notes.
• Pinch of Sea Salt: A small pinch of salt in the filling helps to balance the sweetness of the dates and enhances the overall flavor profile.
• Freshly Ground Black Pepper, to taste: A touch of black pepper adds a subtle warmth and complexity to the cheese filling.
• Optional: 6-8 slices of Thin-Cut Bacon or Prosciutto (if making bacon-wrapped version): For an extra layer of savory indulgence, wrapping the stuffed dates in bacon or prosciutto before baking is a popular variation. The salty, smoky flavor of bacon or the delicate saltiness of prosciutto creates an irresistible combination.

Instructions: Crafting Your Perfect Baked Stuffed Dates

Follow these step-by-step instructions to create these delectable treats. The process is straightforward, allowing even novice cooks to achieve impressive results.

1. Preheat Your Oven and Prepare Baking Sheet:
   Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the dates from sticking, especially if any cheese or honey oozes out, and makes cleanup significantly easier.
2. Prepare the Dates:
   Using a small, sharp paring knife, make a lengthwise slit down one side of each Medjool date, from top to bottom. Be careful not to cut all the way through to the other side. Gently pry the date open and remove the pit. If the “papery cap” (calyx) is still attached to the date, remove that as well. Create a pocket for the filling. Arrange the pitted dates, slit-side up, on the prepared baking sheet.
3. Prepare the Cheese Filling:
   In a medium bowl, combine the softened goat cheese, softened cream cheese, finely chopped nuts (walnuts or pecans), finely chopped fresh thyme, sea salt, and freshly ground black pepper. Mix thoroughly with a fork or a small spatula until all the ingredients are well combined and the mixture is relatively smooth and creamy. Taste the filling and adjust seasoning if necessary – you might want a little more salt, pepper, or herbs.
4. Stuff the Dates:
   Using a small spoon (a teaspoon or even a demitasse spoon works well) or a piping bag fitted with a plain round tip, carefully fill the cavity of each pitted date with the cheese mixture. Be generous with the filling, but avoid overstuffing, as it can ooze out excessively during baking. Aim for a plump, well-filled date where the filling slightly mounds above the opening. Smooth the top of the filling gently if needed.
5. Optional – Wrap with Bacon or Prosciutto (if using):
   If you’re making the bacon-wrapped version, take a slice of bacon (you might need to cut standard slices in half or thirds, depending on their length and the size of your dates) and wrap it snugly around the stuffed date. Secure the bacon with a toothpick if necessary, especially if the bacon ends don’t overlap sufficiently. If using prosciutto, a half-slice is usually enough to wrap around a date. Prosciutto is thinner and tends to adhere to itself better, often not requiring a toothpick. Arrange the wrapped dates on the parchment-lined baking sheet.
6. Optional – Drizzle with Sweetener:
   If desired, lightly drizzle the stuffed dates with honey or maple syrup before baking. This adds a touch of extra sweetness and helps them caramelize beautifully. A very light hand is key here.
7. Bake the Stuffed Dates:
   Place the baking sheet in the preheated oven.
   • For dates without bacon: Bake for 10-15 minutes, or until the dates are warmed through, the cheese is softened, slightly puffed, and just beginning to turn golden brown in spots.
   • For bacon-wrapped dates: Bake for 15-20 minutes, or until the bacon is crispy and cooked through, and the cheese is melted and bubbly. You may want to turn them halfway through baking or even finish them under the broiler for a minute or two (watching very carefully!) to ensure the bacon is evenly crisped.
8. Cool Slightly and Serve:
   Once baked, carefully remove the baking sheet from the oven. Let the stuffed dates cool for at least 5-10 minutes before serving. They will be very hot straight from the oven, and allowing them to cool slightly helps the flavors meld and prevents burning your mouth. If you used toothpicks for bacon-wrapped dates, you can remove them before serving or leave them in as convenient little handles (just warn your guests!). Arrange on a platter and serve warm.

Nutrition Facts: A Guilt-Free Indulgence?

While these are certainly a treat, dates themselves offer some nutritional benefits. The overall profile will vary based on your exact ingredients and portion size.

• Servings: This recipe yields approximately 24 stuffed dates. A typical serving size might be 2-3 dates per person as an appetizer.
• Calories per serving (approx. 2 dates): Around 120-180 calories, depending on the size of the dates, amount of filling, and whether bacon or extra sweeteners are used.
• Key Nutrition Insights:
  1. Carbohydrates: Primarily from the natural sugars in dates, providing a quick source of energy. Medjool dates also contain dietary fiber. (Approx. 15-20g per 2 dates)
  2. Fats: Mainly from the cheese and nuts (and bacon, if used). These include saturated fats from cheese and healthier unsaturated fats from nuts. (Approx. 6-10g per 2 dates)
  3. Protein: Contributed by the cheese and nuts, aiding in satiety. (Approx. 3-5g per 2 dates)
  4. Fiber: Dates and nuts are good sources of dietary fiber, which is beneficial for digestive health. (Approx. 2-3g per 2 dates)
  5. Sodium: Primarily from the cheese, salt added, and bacon (if used). Be mindful if you are watching your sodium intake.

Disclaimer: These are estimates. Actual nutritional values will vary.

Preparation Time: Quick and Rewarding

One of the best things about this recipe is how quickly it comes together for such an elegant result.

• Active Preparation Time: Approximately 20-25 minutes. This includes pitting the dates, mixing the filling, and stuffing the dates. If you’re wrapping them in bacon, add another 5-10 minutes.
• Baking Time: 10-20 minutes, depending on whether you’re using bacon and how golden you like your cheese.
• Total Time: Roughly 30-45 minutes from start to finish, making them an excellent option for last-minute entertaining or a quick, sophisticated snack.

How to Serve: Presenting Your Masterpiece

Baked Stuffed Dates are versatile and can be served in various delightful ways. Here are some ideas to inspire your presentation:

• As an Appetizer:
  • Arrange them artfully on a platter, perhaps garnished with a few fresh thyme sprigs or a sprinkle of chopped nuts.
  • Include them as part of a larger charcuterie board or cheese platter. Their sweetness and creaminess pair wonderfully with cured meats, various cheeses, olives, and crackers.
  • Serve them warm, straight from the oven (after a brief cooling period), for the best flavor and texture.
• As a Light Dessert:
  • Their natural sweetness makes them a satisfying, lighter alternative to heavier desserts.
  • Pair with a small glass of dessert wine, such as a Port or a sweet Riesling.
  • A dollop of unsweetened whipped cream or a scoop of vanilla bean ice cream alongside can elevate them further for a dessert course, though they are truly wonderful on their own.
• With Drinks:
  • Wine Pairings:
    • Sparkling wines like Prosecco or Champagne cut through the richness beautifully.
    • A crisp Sauvignon Blanc or a light-bodied Pinot Noir complements their flavors.
    • For bacon-wrapped versions, a more robust Zinfandel or a Syrah can stand up to the smoky notes.
  • Beer Pairings: A Belgian Dubbel or a rich Brown Ale can be excellent companions.
  • Non-Alcoholic: Sparkling cider, a good quality black tea, or even a spiced chai would pair nicely.
• Presentation Tips:
  • Garnish: A final drizzle of high-quality balsamic glaze or a sprinkle of flaky sea salt just before serving can add an extra touch of sophistication.
  • Temperature: While best served warm, they are also quite delicious at room temperature, making them convenient for parties where food might sit out for a bit.
  • Small Bites: If your dates are very large, you can cut them in half after baking for easier, bite-sized portions, especially for a standing cocktail party.

Additional Tips for Stuffed Date Perfection

Elevate your Baked Stuffed Date game with these expert tips and tricks:

1. Choose Quality Dates: The better your dates, the better the final product. Look for plump, moist Medjool dates. If your dates seem a bit dry, you can briefly soak them in warm water or orange juice for 10-15 minutes, then pat them thoroughly dry before stuffing.
2. Experiment with Cheeses: Don’t limit yourself to just goat cheese and cream cheese. Try Boursin (garlic and herb or shallot and chive), mascarpone for ultimate creaminess, crumbled blue cheese (like Gorgonzola or Roquefort) for a bold flavor punch, or even a sharp feta mixed with cream cheese. Dairy-free cream cheese alternatives also work well for a vegan option.
3. Toast Your Nuts: For an extra layer of flavor and crunch, toast your nuts before chopping and adding them to the filling. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or until fragrant. Let them cool before chopping.
4. Sweet & Spicy Kick: Add a tiny pinch of cayenne pepper or a few red pepper flakes to the cheese filling for a subtle, warming kick that contrasts beautifully with the sweetness of the dates.
5. Citrus Zest: A little lemon or orange zest mixed into the cheese filling can add a wonderful brightness and fresh aroma, cutting through the richness.
6. Make-Ahead Convenience: You can prepare the stuffed dates (without bacon wrapping, if using) up to a day in advance. Stuff them, arrange them on the baking sheet, cover tightly with plastic wrap, and refrigerate. Bake them just before serving. If using bacon, you can wrap them, cover, and refrigerate, but they are best baked within a few hours.
7. Storage and Reheating: Store leftover baked stuffed dates in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 300°F (150°C) for 5-8 minutes, or until warmed through. They can also be enjoyed cold or at room temperature.
8. Herb Variations: While thyme is classic, feel free to experiment with other herbs. Finely chopped fresh rosemary, sage (especially good with bacon), or chives can offer different but equally delicious flavor profiles. A hint of cinnamon or nutmeg in the filling can also be lovely, especially for a more dessert-like feel.

FAQ: Your Baked Stuffed Date Questions Answered

Here are answers to some frequently asked questions about making and enjoying Baked Stuffed Dates:

1. Can I use other types of dates besides Medjool?
   Yes, you can, but Medjool dates are highly recommended for their size, sweetness, and soft texture. Deglet Noor dates are another common variety; they are smaller, a bit firmer, and less intensely sweet. If using Deglet Noor, you might need more of them, and the stuffing process will be a bit more fiddly. The baking time might also be slightly shorter.
2. How can I make this recipe vegan?
   Easily! Use a good quality dairy-free cream cheese alternative as the base for your filling. Many brands offer plain, chive, or garlic & herb versions that would work well. Ensure your nuts are vegan and, if drizzling, use maple syrup instead of honey.
3. Are Baked Stuffed Dates healthy?
   They can be a relatively healthy treat in moderation. Dates provide natural sugars, fiber, and some minerals. Nuts offer healthy fats, protein, and fiber. Cheese contributes protein and calcium, but also saturated fat and sodium. Portion control is key. They are certainly a more wholesome option than many processed snacks or desserts.
4. My filling oozes out too much when baking. How can I prevent this?
   There are a few reasons this might happen. Avoid overstuffing the dates; a generous but not overflowing amount is best. Also, ensure your cheese mixture isn’t too soft or “wet.” Chilling the stuffed dates for 15-20 minutes before baking can help the filling set up and reduce oozing. Using a combination of goat cheese and cream cheese, as in this recipe, also provides a more stable filling.
5. Can I freeze Baked Stuffed Dates?
   While they are best enjoyed fresh or refrigerated and reheated, you can freeze them. After baking and cooling completely, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container for up to 1-2 months. Thaw in the refrigerator and reheat gently in the oven. Note that the texture of the cheese might change slightly upon thawing. Freezing unbaked stuffed dates is also an option, though bacon might not crisp up as well from frozen.
6. I don’t like goat cheese. What are good substitutes?
   No problem! Cream cheese is the easiest substitute and provides a similar creamy texture with a milder flavor. Boursin (any flavor), mascarpone, ricotta mixed with a little Parmesan, or even a mild, crumbled blue cheese like Danish Blue or Gorgonzola Dolce (if you want some tang but find goat cheese too strong) are all excellent alternatives.
7. Can I make these without nuts for someone with a nut allergy?
   Absolutely. You can simply omit the nuts. For a bit of crunch, consider adding toasted sunflower seeds, pumpkin seeds (pepitas), or even some crispy fried onions (the kind used for green bean casserole, used sparingly) to the filling. Alternatively, focus on a super creamy, herb-infused filling.
8. How far in advance can I assemble the dates before baking?
   You can assemble the dates (stuff them with the cheese mixture) up to 24 hours in advance. Arrange them on your baking sheet, cover tightly with plastic wrap, and store them in the refrigerator. If you plan to wrap them in bacon, it’s best to do this no more than a few hours before baking, as the salt in the bacon can draw moisture from the dates. Take them out of the fridge about 15-20 minutes before baking to allow them to come closer to room temperature.

These Baked Stuffed Dates are more than just a recipe; they’re an experience. They are a testament to how simple ingredients, thoughtfully combined, can create something truly special. Whether you’re a seasoned host or just looking for a delicious new treat to try, these are sure to impress. Enjoy the process of making them, and even more, enjoy sharing them with people you love.