Gluten-Free Stuffed Dates


There’s something special about dates. They are sweet and savoury, and oh so versatile. This stuffed date recipe is so easy and will be a hit with all.

This recipe can be made vegetarian or not. It’s as simple as using prosciutto or not.


  • 12 Medjool Dates
  • 3/4 cup Goat Cheese
  • 1 Tbsp. Honey
  • 1/3 Walnuts, crushed
  • 6 slices Prosciutto, cut in half lengthwise (optional)


Preheat the oven to 350 F. Prep a baking sheet or baking dish with parchment paper.

In a small bowl, add the honey, goat cheese, and walnuts. Combine well until you have a nice creamy texture.

Cut a slit in one side of the date, about 2/3 of the length. Open up the dates. Remove the seed.

Take a small spoonful of the cheese mix, and stuff inside the dates. Close the dates. If you don’t want to wrap with prosciutto, then place them on a baking sheet.

If you want the prosciutto wrapped dates, wrap a half-slice of prosciutto around the outside of the date. Secure each date with a toothpick. Arrange in a baking dish or on a baking sheet.

Bake for 30 to 40 minutes in the preheated oven. Turn dates over after the first 20 minutes for even cooking.

To take the presentation of these tapas up a notch, drizzle with balsamic reduction. You can make the reduction yourself, or buy balsamic creme.

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