Brie-Stuffed Dates

Brie-Stuffed Dates

These dates are perfect as a finger-food appetizer, tapas cheese course or even dessert. These dates are a wonderful fall treat and pair very well with a nice glass of merlot. Perfect for those holiday parties! Which by the way are right around the corner. These little treats are so easy to make and takes only 5 minutes to prepare!

Brie-Stuffed Dates

I used to hate dates. When I was younger, my mom always had a huge 10 pound box of dates in the ridiculously overstuffed 3rd freezer, in the garage (true story). Every year for the holidays she would take a box out and make me pit EVERY SINGLE DATE and fill them with either walnuts or pecans . Because of that, I hated dates and never ate them. I mean I hated dates so much that I wouldn’t even eat them if my mom wrapped them in bacon! Yes, that bad! As I got older and started to appreciate food more, I decided to give dates another try.

I was walking through Wegmans and saw an overpriced platter of brie-stuffed dates. I know, since when is Wegmans not overpriced? Anyway, the dates looked delicious, but I couldn’t justify myself paying $7 for 5 dates stuffed with brie.

I just couldn’t.

So, I bought some brie and dates and decided to stuff the dates myself for half the price!


Brie-Stuffed Dates

Brie-Stuffed Dates

I bought a buttery type of brie cheese, which tastes great when you combine it with honey and heavy cream.

Brie-Stuffed Dates Brie-Stuffed Dates

When these little treats are combined with a glass of merlot or my Spanish Sangria, you will be able to relish the buttery undertones of the brie cheese and the luscious flavor of the dates. These are great for a crowd, especially for a tapas style dinner.

The holidays are right around the corner, so here is another recipe for the books!

Brie-Stuffed Dates


Yields: 6-8 servings


1-16oz package dates, pitted (about 20 dates)
8 oz package creamy brie cheese, softened
1/3 cup chopped pecans or walnuts
1 tablespoon honey
1 tablespoon heavy cream
1/4 teaspoon pure vanilla extract
Pinch ground cardamom
Pinch cinnamon
Pinch sea salt
Pinch nutmeg


Peel off outer skin of the brie cheese. This skin is very bitter and you do not want to have it in the mixture.

Beat brie cheese by hand until semi smooth, then stir in honey, heavy cream, cinnamon, vanilla extract, sea salt and nutmeg until the mixture is smooth and spreadable. Mix in pecans.

Make a slit length wise in each date and remove the pit. Fill each date with a heaping teaspoon of brie mixture.

Bring to room temperature before serving.


30 Comments Add yours

  1. John says:

    Hmmm, never tried Brie cheese, my wife says it’s very fragrant… I’d give it a go. 🙂

  2. Yum! Can’t wait to attempt these!

  3. ardysez says:

    Would love to try this when I have plenty of company to help eat it! Recently tried a stuffed fig that had mascarpone and white chocolate in it! Amazing! And I paid $3 for ONE. One was all I could eat anyway. The figs were not fresh, but dried and reconstituted by poaching, I’m guessing. I also plan to try those when I have a crowd! Thank you for your lovely idea.

  4. hagophs says:

    The quality of your pictures are really amazing and also dates are my favourite fruit.

    1. juliewold says:

      Thank you! I just recently invested in a DSLR and I am obsessed! I’m slowly learning the tricks to food photography 🙂

      1. hagophs says:

        You are getting better and it is noticeable with every new post.

      2. hagophs says:

        The flavour of your food looks delicious.
        The flavour of your photography looks like art.

  5. Gray Dawster says:

    I like dates but have never tried them with cheese, it sounds a bit revolting but hey don’t knock it until you have tried it so I will take a rain check on this recipe idea, but I will try it sometime 🙂

    Andro xx

  6. Sugarcrush says:

    Mmm….these look great! You’re right about Wegmans prices, I live about 20 miles away from the nearest one, but it’s a great place to go for unusual and specialty foods I can’t find anywhere else nearby. And the quality of their produce can’t be beat, short of growing it yourself.

    1. juliewold says:

      Oh yeah, I definitely have a love/hate relationship with Wegmans. They always have what I need and ingredients I have never seen before. Wegmans is one of the places that helped me be innovative with my recipes, so I will be forever thankful for that. 🙂

  7. kristelfaye says:

    I love stuffed dates! I’ve done this (sorta). I usually stuff the date with gorgonzola or blue cheeae and an almond or walnut. Then wrap in bacon or prosciutto. Then bake or flash fry to crisp. Always a crowd pleaser.

    1. juliewold says:

      Okay, wow, that sounds amazing! I might have to do that next time. I used brie because it pairs very well with the sweetness of the date. Plus I like the buttery and creamy texture of the cheese.

      1. kristelfaye says:

        I haven’t done the brie, but I agree with the creamy texture! I’ll definitely give this a try. I’m a fan of the bacon/prosciutto cause it becomes a great balance of sweet and savory.

  8. fabulousnerd says:

    wow got to try this! its got everything i love in it!! do u think i can skip the heavy cream without altering the taste too much? im not a big fan of heavy cream…

    1. juliewold says:

      You can add skim milk instead. You want to keep that creamy texture. Or buy a creamier type of Brie cheese

  9. Ugh. These look SO good. I love brie and I love dates. So naturally, these need to go on my ‘to make’ list. Love the pictures, too!

  10. Lois says:

    Brie and dates… how divine! Do you think blue cheese would be nice too?

    1. juliewold says:

      You can do bleu cheese, I would use walnuts instead, with no cinnamon, or vanilla and wrap them with prosciutto or bacon and bake at 300 F for 10 minutes to contrast the bleu cheese.

      1. Lois says:

        I’ll try the Brie first… I have some Brie, and I have some dates… Hurrah!

  11. Lois says:

    Great story by the way… all those dates! Good heavens!!

  12. I became so used to throwing brie on water crackers, but this might be a good tangent!

    Also, fig and mascarpone was a swell combo.

  13. mmmfoodies says:

    We always had the sugary chopped dates at Christmas and made “Date Balls”, which are basically melted dates mixed with Rice Krispies and rolled in shredded coconut. My Mom also made a “Date Cake” that used regular pitted dates, coarsely chopped and baked into a dense cake with some bourbon in it, I think. It was similar to a fruitcake, but not very sweet. The adults seemed to like it, but I never did. I would rather eat the sugary chopped dates right out of the box! Your recipe here looks tasty…I’ve seen the bacon wrapped dates stuffed with bleu cheese and some others. I like the idea of the sweetness of the date with the tang of a fresh goat cheese and a walnut or pecan half stuffed inside and warmed in the oven. Dang…my next shopping trip just got more expensive. No Wegman’s near me, though. I visit one about once or twice a year when I visit relatives…the prepared foods bars are expensive, but awesome!

    1. juliewold says:

      Dates are good even by them selves sometimes. My mom likes to stuff them with pecans or walnuts but I’m branching out a little bit and experimenting with whatever I think would pair well with wine 🙂 I think I might wrap them with prosciutto and bake them next time.

  14. I love dates and cheese – and tapas. Gorgeous photos.

  15. A says:

    these look awesome! will absolutely try these, come the holiday season. thanks!

  16. Hi Julie-

    I just discovered your amazing blog. I’m not much of a cook but always looking for special recipes when I have guests over.
    I have made dates wrapped in bacon and broil them as appetizers but will try your recipe the next time. It looks truly delicious.


  17. Ugh, these look amazing! Going to have to try this soon.

  18. jorchid says:

    I love it, Thank you for sharing it 🙂

  19. Mary Frances says:

    Yum! I love stuffed dates! These look fabulous!

  20. bricimino says:

    I will have to try this for my next date stuffing adventure! Thanks for sharing.

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