Stuffed Medjool dates with pomegranate

I did not turn to these stuffed medjool dates for an appetiser (though they make an excellent one-bite snack); I made them to rescue me from the weariness of take-out food for dinner while we renovated the house.

Without much of a kitchen to work in, I could still indulge with some great ingredients – and no cooking.

Large, caramel-like Medjool dates are often paired with blue cheese (I choose gorgonzola for its creamy quality and spicy bite), but I find the combo too rich without a bit of tang.

So I turned to pomegranate. Its beautiful, jewel-like seeds make for great presentation and they burst in your mouth with a sweet-tart freshness that balances the luxury of the dates and cheese.

Finally, top with a walnut for a great textural crunch.

Makes 24 portions.


  • 12 Medjool dates
  • 1/2 cup gorgonzola
  • Pomegranate seeds
  • Walnut chunks
  • Cinnamon or lemon zest


  1. Cut 12 Medjool dates in half length-wise and remove the pit.
  2. Stuff each half with room-temperature gorgonzola and top with a few pomegranate seeds and a walnut chunk.
  3. Sprinkle with cinnamon or lemon zest. These make a great dessert option with a cheese board.

Optionally, you can substitute the blue cheese with mascarpone.

Why not let us know how they go down?

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