Stuffed Dates Recipe
Middle Eastern · Appetizer · 15 min total
Sweet Medjool dates are filled with a creamy, tangy goat cheese mixture and topped with crunchy pistachios for an elegant and easy appetizer.
15
min prep
min prep
8
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 24 Medjool dates, pitted
- 4 oz (113 g) goat cheese, softened
- 2 oz (57 g) cream cheese, softened
- 1/2 teaspoon honey
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup shelled pistachios, finely chopped
Instructions
- In a small bowl, combine goat cheese, cream cheese, honey, vanilla, and salt. Mix until smooth.
- Using a small spoon or piping bag, fill each date with about 1 teaspoon of the cheese mixture.
- Press the open edges of the date gently to close, or leave slightly open to show the filling.
- Dip the open side of each stuffed date into the chopped pistachios to coat.
- Arrange on a serving platter and serve at room temperature.
Tips
- For a sweeter version, use a drizzle of extra honey on top.
- Can be made up to 4 hours ahead; cover and refrigerate, then bring to room temperature before serving.
- Substitute walnuts or almonds for pistachios if desired.
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