Raise your hand if you want to see something a little less carb-heavy and a little more healthy on the party table!

Don’t get me wrong, I love french fries and pretzels as much as the next party-goer, but these kinds of foods can quickly lead to a not-so-pleasant food coma.

Enter: Goat Cheese Stuffed Dates. These are one of my all-time favorite party snacks.

They’re ridiculously easy to make and everyone loves them!

Slice each Medjool date in half lengthwise and pull out the pit, fill each half with about 1/2 teaspoon of goat cheese, and press a raw almond into the cheese. Bake them at 350°F for about 10 minutes to warm through, then finish with a drizzle of good aged balsamic vinegar. Twelve dates make 24 little bites.

People usually eye them for a few minutes because they’re not sure what they are, then say, “wow, that’s so good!” after trying one.

My dear friend Ann Wolter first taught me how to make these years ago with fresh figs.

She suggested using dates when I couldn’t find fresh figs and I’ve made them this way ever since. Thanks, Ann!

Dates are easier to come by and usually easier on the budget, but if you have a pile of fresh delicious figs they work beautifully here, too.

What I love about this healthy appetizer is that it’s a little unexpected and really stands out in a sea of bread-heavy appetizers.

Goat Cheese Stuffed Dates Ingredients:

Goat cheese: Tangy and creamy, goat cheese pairs perfectly with sweet dates.

Many people find goat cheese easier to digest than cheese made from cow’s milk. It’s a little tangy and pairs really well with the sweetness of the dates and acid in the balsamic.

Use organic goat cheese if you can, but as always just buy the best ingredients you can afford. You can substitute a vegan cream cheese here to make this completely dairy-free and vegan.

Dates: Use Medjool dates here if you can. They’re usually a little bigger and more plump. I recently found a big pack of Medjool dates in the produce section of Costco for a really good price.

You can also find them at most grocery stores. Dates are a dried fruit with plenty of fiber and minerals.

They do contain a decent amount of natural sugar, but they’re much better for you than anything with refined sugar.

Almonds: I prefer plain, raw, unsalted almonds here. The crunch of the almonds paired with the soft dates and tangy cheese make these little bites delightful.

The almonds will slightly toast in the oven, giving them a really delicious flavor. I’ve never tried this with another type of nut, but if you’re allergic to almonds you can leave them out.

Balsamic vinegar: The range in quality of balsamic vinegar goes somewhere between so acidic that it hurts your tongue, to sweet and balanced. Balsamic is one area where you want to get the best you can afford. The longer it’s aged, the better.

There are also different textures of balsamic and the longer it’s aged, usually the thicker and more syrupy it is.

I use the Grand Reserve Balsamic Vinegar from Thrive Market for this dish. It’s thick and drizzles really well, plus, it’s a good price.

When buying balsamic, just make sure there isn’t any sugar added to it. A high-quality bottle won’t contain any additives.

The sweetness and silky texture come solely from the aging process.

Goat Cheese Stuffed Dates FAQs

Can you make goat cheese stuffed dates ahead of time?

You can stuff them up to a day ahead. Pit and fill the dates, press in the almonds, then cover them and keep them in the fridge. Bake them right before guests arrive and add the balsamic at the very end.

Do you have to bake stuffed dates?

Not strictly, since everything in them is ready to eat. I bake mine for 10 minutes because the warm goat cheese and lightly toasted almonds are what make these special, but they’re still good at room temperature.

How do you make a balsamic reduction for stuffed dates?

Simmer the balsamic in a small saucepan over medium-high heat for 10 to 15 minutes until it thickens, then let it cool before drizzling. A thick, aged balsamic is already syrupy, so you can skip this step if that’s what you have.

Can I use figs instead of dates?

Sure. Fresh figs are how my friend Ann first made these. Halve them, add the goat cheese and almond, and bake them the same way.

How do you store leftover stuffed dates?

Keep them covered in the fridge for up to 3 days. Let them come back to room temperature, or warm them for a few minutes in a 350°F oven, before serving.

Putting together a whole spread? These sit nicely next to my Goat Cheese Dip, Hot Honey Goat Cheese with Pistachios and the rest of my healthy holiday appetizers.

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If you try them, let me know how they turn out in the comments below!