INGREDIENTS
20 large medjool dates
For Goat Cheese Stuffed Dates:
4 ounces goat cheese, at room temperature ( feta / cream cheese)
1/4 to 1/3 cup walnut pieces
Warmed honey, for garnish
Red pepper flakes optional for garnish
Method
Remove the pit. Cut the Medjool dates in half length-wise and remove the pit.Stuff the dates-Open the dates and fill
the cavity with goat cheese, then top with the walnut (just gently push
the walnut a bit into the goat cheese filling). Drizzle a little honey
and finish with a sprinkle of red pepper flakes or Aleppo pepper, if
using. Transfer to a serving platter (See notes if serving warm).
- To serve warm: Preheat your oven to 350°F. Assemble the pitted dates on a large sheet pan and stuff with the goat cheese and walnuts (hold the honey for now). Bake for 5 to 10 minutes, or until the dates have softened and warmed through and the cheese has gained some color. Remove from the oven and finish with honey and pepper flakes. Serve immediately.
- Prepare ahead: You can make these goat cheese stuffed dates a day or so ahead of when you need to serve them. Just keep them in the fridge on a plate in one single layer. Take them out and allow them to come closer to room temperature before serving.
- If you can not use honey try fig/ any jam instead. Just thin it out with a little water, then drizzle it over the top of the dates.
- Manchego cheese + sliced Granny Smith Apples and fig jam
- Peanut butter + almond butter or tahini + chocolate chips.
- Feta stuffed dates + sun-dried tomatoes + basil chiffonade + red pepper flakes
- Keep it simple and just stuff your
dates with almonds, walnuts, or cashews. No need to chop them! As long
as they are shelled put them right inside the dates.