Roasted Stuffed Dates

Name: Roasted Stuffed Dates
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 (12-oz.) pkg. pitted Medjool dates; 1 (4-oz.) log goat cheese (*soften to room temperature for easier handling); 1/3 cup very finely chopped walnuts; 2 tsp. minced fresh rosemary; 1 tsp. orange zest plus 2 tsp. fresh orange juice ((from 1 navel orange)); 1/4 tsp. ground cinnamon; 1/4 tsp. sea salt; 3 Tbsp. extra-virgin olive oil; A drizzle of hot honey for garnish ((optional))

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 30 minutes

Servings: 8

easy appetizer stuffed dates

Ingredients

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1 (12-oz.) pkg. pitted Medjool dates1 (4-oz.) log goat cheese (*soften to room temperature for easier handling)1/3 cup very finely chopped walnuts2 tsp. minced fresh rosemary1 tsp. orange zest plus 2 tsp. fresh orange juice ((from 1 navel orange))1/4 tsp. ground cinnamon1/4 tsp. sea salt3 Tbsp. extra-virgin olive oilA drizzle of hot honey for garnish ((optional))

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Instructions

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Step 1

Preheat oven to 375ºF.Use a small sharp knife (such as a pairing knife) to slice open the dates lengthwise (do not slice all of the way through). Break open date and fill each one with 1 to 2 teaspoons of goat cheese.Arrange dates in a 9x9-inch baking pan, round cake pan, or small baking sheet.

Step 2

In a small bowl, combine walnuts, rosemary, orange zest and juice, ground cinnamon, sea salt, and olive oil; mix well.

Step 3

Spoon walnut mixture over stuffed dates, and transfer pan to the oven. Bake for 15 minutes. Remove from oven and let sit for 5 minutes before transferring to a serving platter and drizzling with hot honey. Serve warm.