Goat Cheese Stuffed Dates
These sweet and savory goat cheese stuffed dates topped with roasted pecans and fresh thyme are a quick and easy appetizer that everyone will love.
- 17 medjool dates
- 4 oz goat cheese
- 1/2 cup pecan halves
- 1 Tablespoon maple syrup
- 1 teaspoon fresh thyme + more for garnish
- 1/8 teaspoon paprika
- 1/8 teaspoon sea salt
Preheat oven to 400°F. Chop pecans and add to a small bowl with maple syrup, paprika, salt and fresh thyme. Toss pecans and spread on a baking sheet lined with parchment. Roast pecans for 8-10 minutes. Remove from oven and let cool.
Cut dates in half and remove pit.
Stuff each date with goat cheese, top with pecans and garnish with fresh thyme.
Serving: 1half date | Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 91mg | Fiber: 1g | Sugar: 8g