Goat Cheese Stuffed Dates Appetizer

Raise your hand if you want to see something lower in carbs and healthier on the party table!

Don’t get me wrong, I love french fries and pastries as much as the next visitor, but these types of foods can quickly lead to an unpleasant food coma.

Enter: dates stuffed with goat cheese. This is one of our favorite party snacks ever.

It is very easy to make and everyone loves it!

Usually people look at them for a few minutes because they are not sure what they are, and then say, “Wow, that’s so good!” After one try.

These appetizers are:

Gluten and grain free
vegetarian, easy to prepare,
correct & Tasty

My good friend Anne Walter first taught me how to make fresh figs all these years ago.

I suggested using dates when I couldn’t find fresh figs and have made them that way ever since. thanks!

Dates are easy to get and usually easier on the budget, but if you have a pile of delicious fresh figs, they work beautifully here too.

What I love about these healthy appetizers is that they are a little unexpected and really stand out in a sea of ​​bread-filled appetizers.

Ingredients for Dates Stuffed with Goat Cheese:

Goat cheese: I don’t use a lot of dairy, but one exception I sometimes make is goat cheese.

Goat’s milk is full of medium-chain fats that are more easily digested than cow’s milk. It’s slightly refreshing and blends well with the sweetness of dates and balsamic acid.

Use organic goat cheese if you can, but as usual buy only the best ingredients you can afford. You can substitute vegan cream cheese here to make it completely dairy-free and vegan.

dates: Use Medjool dates here if you can, they are usually a little bigger and plumper. I recently found a great bundle of Medjool dates in the produce department at Costco at a really good price.

You can also find it in most grocery stores. Dates are a dried fruit that is full of enzymes, minerals, and fiber.

It has a decent amount of natural sugar, but it’s much better for you than anything that contains refined sugar.

almonds: I prefer plain raw and unsalted almonds here. Crunchy almonds, soft dates and tangy cheese make these delicious little bites.

The almonds will be toasted a little in the oven, which gives them a really delicious flavour. I’ve never tried this with another type of nut, but if you’re allergic to almonds, you can leave it out.

Balsamic vinegar: The quality of balsamic vinegar ranges from so acidic that it hurts your tongue, to sweet and balanced. Conditioner is one area where you want to get the best you can afford – the older you get, the better.

There are also different textures of balsam and the longer it is aged, usually the thicker and syrupy it is.

I use Grand Reserve Balsamic Vinegar from Thrive Market for this dish. It’s thick and a really good spray, plus it’s a good price.

When buying conditioner, just make sure that you don’t add any sugar to it. The high quality bottle does not contain any additives.

The sweet and silky texture only comes from the aging process.

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  • 12 anonymous dates
  • 4 oz soft goat cheese (chefer)
  • 24 Raw Unsalted Almonds
  • balsamic vinegar


  1. Heat the oven to 350 degrees Fahrenheit. Cut each date in half lengthwise, then remove the socket and stem.
  2. Prepare a 9″ x 13″ baking tray. Fill each with about ½ teaspoon of goat cheese and press an almond into each.
  3. Bake in the oven for about 10 minutes, until completely heated up.
  4. Top with a sprinkle of stuffed dates with good quality old-fashioned balsamic vinegar.
  5. If the vinegar is thin, reduce it in a saucepan over medium-high heat for 10-15 minutes to thicken it. Let it cool down before it falls off.
  6. Serve at room temperature or slightly warm.


If you’ve tried them, let us know how they turn out in the comments below!

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