Grilled Dates Stuffed with Goat Cheese (Easy!)

If you need a sure-fire appetizer recipe that delivers every time, you can’t go wrong with prosciutto-wrapped dates, especially when they’re stuffed with tangy goat cheese and toasted pecans. One little bite and you’ll be hooked! This finger food recipe looks gourmet but takes just about 5 minutes to prepare, and cooks on the grill for exquisite flavor and presentation.

 

Grilled Dates for a Naturally Sweet Appetizer

Fresh Medjool dates are often called nature’s candy, they’re just that sweet and delicious. This recipe combines both the natural sweetness of dates and the savory flavors from proscuitto and goat cheese.

I don’t know if there’s a better all around appetizer than goat cheese stuffed dates. They check all the boxes:

• Finger food
• Great alone or served with other appetizers
• Just as good at room temperature as warm off the grill
• Easy to prepare
• Can be made ahead
• Loved by adults and kids, they taste fantastic!

While I can definitely eat my share of chips & queso dip, mini croque monsieurs and buffalo chicken wings, there’s something extra special about sweet dates wrapped in salty prosciutto. I stuff mine with creamy goat cheese and toasted pecans for a little Southern flair, of course.

I’ve tried it with specialty goat cheeses like boursin but it’s not needed with all the other flavors going on, so I would suggests using plain goat cheese or you could mix it up and use blue cheese. You just need a creamy cheese.

Served with brie pull apart bread, sausage balls or even some homemade Chex Mix, this is a great addition to whatever you’re serving,perfect for New Year’s Eve, a holiday dinner party, game day or evening date-night-in.

Fancy enough for a Derby party but quick enough for a weekend appetizer, you’ll find this easy recipe for bacon-wrapped dates to be the ultimate party food!

Why You’ll Love Grilled Dates with Goat Cheese Stuffing

Explosion of Flavors: The combination of sweet, caramel-like Medjool dates paired with creamy goat cheese, crunchy toasted pecans, and the savory saltiness of prosciutto creates a sweet, tangy, and savory appetizer that’s hard to resist.

Simple but so Elegant: These stuffed dates are simplicity and sophistication in one easy-to-make recipe. Despite the straightforward prep, they look beautiful and are perfect as an appetizer or an indulgent snack, great with a glass of your favorite beverage.

What kind of dates should I use to make stuffed dates?

Most cooks will prefer Medjool dates for stuffing, particularly because of their large size, soft texture, and sweet, caramel-like flavor. They’re the perfect complement to the salty flavor of the prosciutto, and are also easy to stuff. If you can’t find Medjools, you can use other varieties.

Two other good options are deglet noor dates or bahri dates. Deglet noors tend to be a bit smaller and firmer than Medjools and will end up less sticky as a result, but they are less sweet. Bahri dates are even sweeter and creamier than Medjools, so they’re particularly delicious as an after-dinner treat, and will make a sweet addition to an appetizer table.

How do I remove pits from dates?

Don’t be intimidated by needing to remove the pits from your dates. It’s a very simple process, much easier than pitting a cherry or olive. Here’s what you need to do:

1. Make a Slit: Place the date on a cutting board. Take a pair of kitchen scissors or a sharp paring knife and carefully make a lengthwise slit along one side of the date. Don’t cut all the way through! 
2. Extract the Pit: Use your fingers to open the date along the slit, and you should see the pit. Pinch it and gently pull it out from the date.

Voila! Pitted dates, ready to stuff!

Ingredients for Grilled Goat Cheese Stuffed Dates

Medjool dates – Other varieties will work, but these are my favorite. Choose soft dates that are larger in size, and they’ll be easy to pit and stuff. If your regular grocery stores don’t have Medjool, you can find them at a store like Whole Foods. They are on the aisle with the dried fruit. If you can’t find them, any type of date will work. Sometimes my grocery just doesn’t carry the medjool dates.

Goat cheese – We love the flavor of goat cheese, but any soft cheese will work. Feta, cream cheese, blue cheese, Boursin, mascarpone, or ricotta can be used.

Toasted pecans – You can easily toast these yourself. The instructions are included below.

Prosciutto – This should be thinly sliced.

Cayenne pepper – This is optional but adds a nice pop of heat and flavor.

How to Make Grilled Goat Cheese Stuffed Dates

These heavenly bites make the perfect appetizer for dinner parties and are easier to cook than you think. Here’s how you make them:

Step 1. Toast your pecans.

The first thing you need to do is toast your pecans. You can toast them in a toaster oven or in a skillet. Chop the pecans into very small pieces and toast for 2-3 minutes. They’ll turn a deeply rich brown color. Sprinkle with cayenne if using. The process of toasting them enhances the flavor.

Step 2. Cut your prosciutto.

Your 5 slices of prosciutto become 20 strips to wrap around all of your dates. Lay each slice on a cutting board and use a sharp knife to cut each one into 4 long, narrow strips, each about 1 inch wide. You should end up with 20 total pieces of prosciutto.

Step 3. Pit and stuff your dates.

Remove the pits from your dates (see instructions above). Mix together the pecans and the goat cheese in a small bowl. Then, stuff each date with the mixture. Give the dates a squeeze closed, then wrap them in a thin slice of prosciutto. Step 4. Grill the dates.

Heat a grill to high heat. Place the dates on the grill for about 2 minutes on each side. The prosciutto will look lightly toasted. Remove from the grill and serve warm or at room temperature.

How to Serve Stuffed Dates

Stuffed dates look so pretty stacked on a serving tray. Serve them alongside other appetizers or as part of a charcuterie board.

More Fantastic Appetizers to Try

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