Full transparency? I am not a date person. You will never catch me eating a plain date as a snack. But stuff them with creamy cheese, wrap them in savory meat, and suddenly I’m all in.
These Pumpkin Goat Cheese Stuffed Dates are hands-down one of the easiest, most crowd-pleasing appetizers you can make for fall gatherings or holiday parties. The whipped pumpkin goat cheese brings a rich, tangy flavor that pairs insanely well with the sweet date, and the kick from the hot honey is non-negotiable. If you need a quick, impressive bite for your next get-together, this is it.
Pumpkin Goat Cheese Stuffed Dates
Yield: 20 dates
Ingredients
- 20 Medjool dates, pitted
- 4 oz goat cheese log, softened
- 3 tbsp pumpkin puree
- Pinch of pumpkin pie spice
- 8 thin slices prosciutto, cut into ribbons
- Hot honey, to taste
- Fresh rosemary, chopped and for garnish
Instructions
- Preheat Oven: Set your oven to 400°F. Line a baking sheet with aluminum foil.
- Make the Filling: Add the softened goat cheese, pumpkin puree, and pumpkin pie spice to a food processor. Blend until completely smooth.
- Stuff the Dates: Spoon 1-2 teaspoons of the pumpkin goat cheese mixture into the pocket of each pitted date.
- Wrap & Bake: Wrap each stuffed date tightly with a ribbon of prosciutto. Place seam-side down on the lined baking sheet. Bake for 10 minutes.
- Garnish & Serve:Let cool slightly, then drizzle generously with hot honey and sprinkle with fresh chopped rosemary.
Leave a comment