Sweet dates are stuffed with creamy feta cheese and topped with a crunchy walnut, orange and maple topping. The salty-sweet flavour combination is a delight!

This feta stuffed dates recipe is perfect for the Fall and Winter seasons, especially the holiday season!

I love to make easy holiday appetizers like these and these. And, if you’ve made my Boursin stuffed dates recipe, I know you’ll love this feta stuffed version too.

Why you’ll love this roasted dates appetizer

• Easy: You need just X ingredients to make this simple appetizer, all of which can be found at local grocery stores.
• Quick: These feta roasted dates come together in under 30 minutes.
• Bite-sized: Perfect to serve at holiday parties as everyone enjoys cocktails and mingling.

Ingredients needed to make these feta stuffed dates

Medjool dates: make sure to use fresh medjool dates and ensure they are pitted dates (some dates come pitted otherwise you’ll have to take a pit of extra time to pit them, don’t worry it’s super easy!)

Feta: it’s best to use a block of feta cheese that you can cut into small pieces to fit into the dates

Walnuts: finely chopped walnuts are needed for the crunchy topping

Orange: orange zest adds the perfect punch of flavour in the walnut topping

Maple syrup: I love to use maple syrup in this recipe but you can also substitute with honey

Olive oil: just a hint of olive oil is needed

Seasonings: a pinch of ground cinnamon, ground nutmeg and salt round out the flavours of the topping

Fresh herbs: fresh thyme leaves or fresh rosemary adds a nice touch of freshness as the garnish

How to make these roasted feta stuffed dates

1. Preheat the oven to 375F and line a small baking sheet or baking dish with parchment paper.
2. Prepare the dates, if not pitted use a small sharp knife to make a slit lengthwise on one side of the date, making sure to not not slice all the way through and then remove the pits.
3. Open the dates and stuff each date with one piece of feta cheese and place each stuffed date, feta-side up, on the parchment lined baking sheet (or in the baking dish).
4. In a small bowl mix together the finely chopped walnuts, olive oil, orange zest, maple syrup, salt and pinches of ground cinnamon and ground nutmeg. Spoon the walnut mixture over the stuffed dates, dividing between the tops of all the dates.
5. Bake the dates for 15 minutes and then remove from the oven. Let the dates sit for 5 minutes before moving to a serving tray and garnish with thyme leaves or fresh minced rosemary. Serve immediately and enjoy!

Tips & Tricks

• Spice things up by drizzling the roasted dates with hot honey!
• Double this delightful recipe to feed a crowd at holiday parties.
• Make sure to use a block of feta cheese for these stuffed dates. Pre-crumbled feta cheese will not work.
• If you’re allergic to walnuts, you can wrap these dates in prosciutto instead of using the walnut topping and then bake for 15 minutes. Highly recommend drizzling with the maple-olive oil-orange zest mixture (without walnuts) when they’re finished baking.

Common questions

How to store

Store any leftover dates in an airtight container for up to 3-4 days. Enjoy as-is, reheat gently in the microwave or reheat at 325F for about 10-15 until the dates are warm.

More bite-sized appetizers to love from the blog

• 5-Ingredient Puff Pastry Cheese Twists with Gruyère
• Easy and Quick Holiday Brie Crostini Appetizers
• Easy Apricot Jam & Gruyere Cheese Puff Pastry Bites

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Roasted Feta Stuffed Dates Appetizer with Walnuts

Make these Feta Stuffed Dates with walnuts in under 30 minutes! These roasted dates are the perfect appetizer for Thanksgiving and Christmas.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword baked feta, dates

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16 dates

Author Jess

Ingredients

• 16 pitted medjool dates
• 150 g block of feta cheese, cut into 16-20 pieces
• 1/3 cup finely chopped walnuts
• 1 1/2 tbsp extra virgin olive oil
• 1 navel orange, zested
• 1 1/2 tbsp maple syrup
• 1/4 tsp kosher salt
• big pinch ground cinnamon
• big pinch ground nutmeg
• fresh minced rosemary or fresh thyme leaves

Instructions

• Preheat the oven to 375F and line a small baking sheet or baking dish with parchment paper.
• Prepare the dates, if not pitted use a small sharp knife to make a slit lengthwise on one side of the date, making sure to not not slice all the way through and then remove the pits.
• Cut the feta cheese block into 16 pieces.
• Open the dates and stuff each date with one piece of feta cheese and place each stuffed date, feta-side up, on the parchment lined baking sheet (or in the baking dish).
• In a small bowl mix together the finely chopped walnuts, olive oil, orange zest, maple syrup, salt and big pinches of ground cinnamon and ground nutmeg. Spoon the walnut mixture over the stuffed dates, dividing between the tops of all the dates.
• Bake the dates for 15 minutes and then remove from the oven. Let the dates sit for 5 minutes before moving to a serving tray and garnish with fresh thyme leaves or fresh minced rosemary. Serve immediately and enjoy!
• Optional: Drizzle with more olive oil and/or maple syrup before serving.

Notes

• Spice things up by drizzling the roasted dates with hot honey!
• Double this delightful recipe to feed a crowd at holiday parties.
• Make sure to use a block of feta cheese for these stuffed dates. Pre-crumbled feta cheese will not work.
• If you’re allergic to walnuts, you can wrap these dates in prosciutto instead of using the walnut topping and then bake for 15 minutes. Highly recommend drizzling with the maple-olive oil-orange zest mixture (without walnuts) when they’re finished baking.

The post Roasted Feta Stuffed Dates Appetizer with Walnuts appeared first on Cooking in my Genes.

Tender sweet dates are stuffed with creamy boursin cheese and then topped with a pistachio, orange and honey topping.

Roast this dates appetizer for just under 15 minutes and then garnish with pomegranate seeds for the most beautiful holiday presentation!

Easy appetizer recipes are my favourite to make during the holiday season! I love to get creative with flavours like this Baked Feta Appetizer with Dates, Pistachios & Honey, these Apricot Jam & Gruyere Cheese Puff Pastry Bites and this Cranberry Whipped Feta Dip.

Why you’ll love these boursin stuffed dates

• They’re so easy to make!
• It’s the perfect appetizer for the holiday season.
• You can make this appetizer in under 30 minutes!
• They’re a one-bite delight made for holiday entertaining.

Ingredients needed to make this stuffed dates appetizer

Medjool dates: make sure to use fresh medjool dates and ensure they are pitted (some dates come pitted otherwise you’ll have to take a pit of extra time to pit them, don’t worry it’s super easy!)

Boursin cheese: boursin is a soft creamy cheese that comes packaged in a variety of flavours; in this recipe you’ll want to use Cracked Black Pepper Boursin cheese

Pistachios: I like to use salted pistachios to make sure you get good flavour

Orange zest: orange zest adds a nice bright favour to the pistachios topping

Olive oil: just a hint of olive oil is needed

Honey: you’ll need a touch of honey to bring the topping together

Rosemary: fresh rosemary is the best garnish for this stuffed dates appetizer

Pomegranate seeds: pomegranate seeds add a burst of fresh flavour and colour as a garnish

How to make boursin stuffed dates

Step 1: Remove the Boursin Cheese from the fridge and set aside to let warm up to room temperature a bit.

Step 2: Preheat the oven to 375F and line a small baking sheet or baking dish with parchment paper.

Step 3: Prepare the dates, if not pitted use a small sharp knife or paring knife to make a slit lengthwise on one side of the date (do not slice all the way through) and remove the pits.

Step 4: Open the dates and stuff each date with 1 1/2 tsp of the Boursin Cheese and place each stuffed date on the parchment lined baking sheet (or in the baking dish) in a single layer.

Step 5: In a small bowl mix together the finely chopped salted pistachios, olive oil, orange zest and honey. Spoon the pistachio mixture over the stuffed dates, making sure the top of each date get a big of the mixture.

Step 6: Roast the dates for 12 minutes or until cheese is just starting to bubble. Let the dates sit for 5 minutes before moving to a serving dish or serving tray and garnish with minced fresh rosemary and pomegranate seeds. Serve immediately and enjoy!

Expert tips

• If you can’t find Cracked Pepper Boursin Cheese try plain or cracked pepper goat cheese.
• If there is a pistachio allergy, you can wrap these dates in prosciutto instead of using the pistachio topping and then bake for 15 minutes. Highly recommend drizzling with a bit of honey and garnishing with rosemary if you go this route.

Common questions

Can I make these dates ahead of time?
You can fully prep these ahead of time up to topping with the pistachios topping.  If you plan on serving the roasted dates later in the day, place in the fridge until ready to roast. If you are going to roast within the hour, simply leave on the counter until ready to bake the dates.

Can I use another nut instead of pistachios?
In place of pistachios walnuts or almonds could work nicely as well.

How to store these roasted dates

Store any leftover dates in an airtight container for up to 5 days. Enjoy as-is or reheat at 325F for about 10-15 until the dates are warm.

More easy recipes to enjoy from the blog

Easy Cranberry Pecan Baked Brie (holiday appetizer)

Goat Cheese Appetizer with Fig Jam & Pecans

Easy Apricot Jam & Gruyere Cheese Puff Pastry Bites

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Easy Roasted Boursin Stuffed Dates with Pistachios

These Easy Boursin Stuffed Dates are roasted to perfection with chopped pistachios, orange zest and honey for the perfect appetizer bite!

Course Appetizer

Cuisine American

Keyword boursin, boursin cheese

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 people

Author Jess

Ingredients

• 20 pitted medjool dates
• 150 g package Cracked Black Pepper Boursin Cheese
• 1/3 cup finely chopped salted pistachios
• 1 1/2 tbsp extra virgin olive oil
• zest from one navel orange
• 1 1/2 tbsp liquid honey
• 1/3 cup pomegranate seeds
• minced fresh rosemary

Instructions

• Remove the Boursin Cheese from the fridge and set aside to let warm up to room temperature a bit.
• Preheat the oven to 375F and line a small baking sheet or baking dish with parchment paper.
• Prepare the dates, if not pitted use a small sharp knife to make a slit lengthwise on one side of the date (do not slice all the way through) and remove the pits.
• Open the dates and stuff each date with 1 1/2 tsp of the Boursin Cheese and place each stuffed date on the parchment lined baking sheet (or in the baking dish).
• In a small bowl mix together the finely chopped salted pistachios, olive oil, orange zest and honey. Spoon the pistachio mixture over the stuffed dates, making sure the top of each date get a big of the mixture.
• Bake the dates for 12 minutes and then remove from the oven. Let the dates sit for 5 minutes before moving to a serving tray and garnish with minced fresh rosemary and pomegranate seeds. Serve immediately and enjoy!

The post Easy Roasted Boursin Stuffed Dates with Pistachios appeared first on Cooking in my Genes.

I LOVE a good smoothie, especially on busy days when I can make it and take it with me in less than 5 minutes.

This one combines oats, dates and warming cinnamon spice for a delicious sip! I love the combination of oats, cinnamon and almond butter for some serious cookie flavour.

Whether you have a sweets craving or looking to switch up your smoothie routine, this combination of ingredients makes the most delicious Oatmeal Cookie Smoothie!

Why you’ll love this oatmeal cookie smoothie

• Quick and easy to make
• A great source of fibre and protein (as long as you add your favourite protein powder!)
• When I crave something sweet this smoothie completely satisfies my sweet-snack cravings AND fills me up until the next meal!

What delicious and healthy ingredients are in this smoothie?

Almond Milk: A great neutral flavour for this smoothie but you can also substitute regular milk or another plant-based milk (oat milk would work great!)

Vanilla Protein Powder: I especially like to add a scoop of protein powder if I’m enjoying this smoothie post-workout or as breakfast so it keep’s me full for a couple of hours.

Dates: Are a great source of antioxidants and fibre.

Almond Butter: Adds a bit of protein and healthy fats to this smoothie.

Cinnamon: Brings all the flavours together.

Maple Syrup: Adds a little sweetness and is a great natural sweetener.

Rolled Oats: Makes this smoothie hearty and enhances the oatmeal cookie flavour.

How to make this oatmeal cookie smoothie

Step 1: To a high-speed blender add in all of the ingredients and blend on high for 1-2 minutes until everything is well combined. Makes 1 smoothie.

Expert tips

• If you’re looking to add more creaminess to this smoothie, add 1-2 tablespoons of plain Greek yogurt.
• Other nutritious add-ins to this smoothie: 1 tablespoon of hemp seeds, chia seeds or flaxseed meal.
• If you prefer a less-sweet smoothie, start by using 1 date, blending and then adjust with adding the second date or leaving it out depending on your tastes.

Common questions

How to store

I recommend enjoying this smoothie as soon as it’s made!

More delicious smoothie recipes to love from the blog

Tropical Blood Orange Smoothie

Blueberry Bliss Smoothie

Tropical Green Smoothie

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Oatmeal Cookie Smoothie

This Oatmeal Cookie Smoothie is a delicious breakfast AND healthy snack. Plus it's packed with protein and fibre AND tastes like a cookie!

Course Breakfast

Cuisine American

Keyword healthy smoothie, oatmeal cookie smoothie, smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 smoothie

Author Jess

Ingredients

• 1 cup almond milk
• 2 tbsp vanilla protein powder
• 2 pitted Medjool dates
• 1 tbsp almond butter
• 1 tsp cinnamon
• 1 tsp maple syrup
• 1/3 cup rolled oats (make this Gluten Free by using certified Gluten Free oats!)
• 4 ice cubes
• pinch sea salt

Instructions

• To a high-speed blender add in all of the ingredients and blend on high for 1-2 minutes until everything is well combined. Makes 1 smoothie.

Notes

• Make this smoothie creamier by adding 1-2 tablespoons of plain Greek yogurt.

Photography by: Kaeleigh Pugliese

The post Oatmeal Cookie Smoothie appeared first on Cooking in my Genes.