This decadent appetizer features Medjool dates filled with creamy goat cheese. The stuffed dates are rolled in fragrant pistachios. Perfect for a sophisticated gathering with a Mediterranean flair! Makes 12 dates. This recipe comes to us from Chef Aniceto Sousa of Mediterra.
Tips for Making Stuffed Dates
Medjool dates are popular for stuffing due to their size, sweetness, and soft texture. They’re easy to open and hold fillings well. Carefully slice the dates open lengthwise to remove the pit, but don’t cut all the way through. This makes it easier to stuff them. For a savory twist, consider wrapping stuffed dates in bacon or prosciutto before baking until crispy!
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Goat Cheese Stuffed Dates
Description
A light appetizer that’s easy to pop in your mouth.
Ingredients
- 3 tbsp honey
- 1 cup water
- 12 Medjool dates
- Goat cheese
- 1 cup pistachios, pulverized in the food processor
Instructions
- In a small pot, bring honey and water to boil. Let cool.
- Make incision in dates to remove pit and stem.
- Scoop 1 teaspoon of goat cheese and form into ball.
- Stuff goat cheese into date and close it to reform date.
- Brush dates with cooled honey syrup and roll them in pistachio dust.
- Chill to let pistachios adhere. Serve at room temperature.
Recipe by Chef Aniceto Sousa
Photography by Katie Long
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