Gorgonzola-Walnut Stuffed Dates – A Sweet, Creamy
Gorgonzola-Walnut Stuffed Dates are a quick and elegant appetizer that delivers a wonderful combination of flavors. The sweetness of soft dates contrasts beautifully with the creamy, tangy richness of Gorgonzola cheese. Adding crunchy walnuts brings texture and depth, making each bite perfectly balanced.This dish requires only a handful of ingredients yet looks impressive enough for special occasions. It’s commonly served on charcuterie boards, holiday platters, or as a small appetizer before meals.Preparation is simple—just pit the dates, fill them with cheese, and top with walnuts. Some variations include drizzling honey or balsamic glaze for extra flavor.Whether served warm or at room temperature, these stuffed dates are a crowd-pleasing appetizer that always disappears quickly from the table.
Ingredients
- 16 large Medjool dates (pitted)
- 120 g Gorgonzola cheese
- ½ cup walnuts (halves or chopped)
- 1 tbsp honey (optional)
- 1 tsp olive oil (optional)
- Fresh thyme or rosemary (optional garnish)
Instructions
- Slice each date lengthwise and remove the pit if not already removed. Be careful not to cut all the way through.
- Use a small spoon or your fingers to stuff each date with about 1 teaspoon of Gorgonzola cheese.
- Place a walnut piece on top of the cheese filling, gently pressing it into the date.
- If you prefer warm stuffed dates, place them on a baking tray and bake at 180°C (350°F) for about 5 minutes until the cheese softens.
- Drizzle lightly with honey and garnish with fresh herbs if desired. Serve immediately.
Notes
- Medjool dates work best because they are large and soft.
- Use good-quality Gorgonzola for richer flavor.
- Blue cheese can substitute if Gorgonzola is unavailable.
- Toast walnuts lightly to enhance their flavor.
- These can be prepared a few hours ahead of serving.
- Store leftovers in the refrigerator for up to 2 days.
- Serve at room temperature for best taste.
- Perfect addition to a charcuterie board.