Chevre Stuffed Dates

chevre stuffed dates

We sampled these during a tea tasting at Samovar Tea Lounge in San Francisco. We were told that we could either nibble them bit by bit between tastings, or just wolf the whole thing down.

Guess what we did.

These are so fast, so easy, and so delicious as a little amuse bouche. Luckily, organic Medjool dates are readily available locally. Denis and I visited the Medjool outlet in Palm Desert a few years ago. I had been told to try the date milkshake. Mmmm . . . I can still recall how smooth and thick and sweet it was . . .one of those delicacies you know you shouldn’t eat, but you just can’t put down. I probably consumed 800 calories, but the fact that I still remember it means that it was worth every one of them.

Medjool dates are big, soft, luscious and have an amber-brown slightly crinkly skin. They work perfectly in this recipe because you can bite into them easily without squishing all the filling out.

chevre stuffed medjool dates


  • Organic Medjool dates
  • Hilary’s or Saltspring Island goat cheese (I recently made these with Hilary’s Mielo, a fresh cheese delicately flavoured with honey. Perfect!)
  • Fresh walnuts
  • Fresh mint sprigs (Don’t leave this out or substitute it with something else!)


Slice the date carefully, just enough to pop out the pit. Stuff the cavity with goat cheese, and top with a walnut and mint sprig. Serve as an amuse bouche to whet the appetite before dinner.


About Flavour and Savour

clean-eating recipes, mostly gluten-free, always delicious!
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