Goat Cheese Stuffed Dates with Pistachios
Indulge in these delightful Goat Cheese Stuffed Dates with Pistachios! A perfect sweet and savory appetizer that’s easy to prepare.
Equipment
- Mixing Bowl
- Spatula
- Knife
- Serving platter
Ingredients
For the Stuffed Dates:
- 12 pieces Medjool dates (pitted)
- 4 ounce goat cheese (room temperature)
- 1 tablespoon heavy cream
- 1 tablespoon honey or liquid allulose (sugar-free)
- to taste chopped nuts (pistachios, walnuts, pecans, almonds, or pine nuts)
- to taste chopped dried fruits (apricots, figs, or fresh pomegranate seeds)
- to taste drizzle (honey, maple syrup, balsamic glaze, or sugar-free allulose syrup)
Instructions
Directions
- Step 1: Prepare the Dates - Start by carefully slicing each Medjool date lengthwise, making sure not to cut all the way through. Remove the pit if necessary. This will create a pocket for the delicious goat cheese filling.
- Step 2: Mix the Filling - In a mixing bowl, combine the room temperature goat cheese, heavy cream, and honey (or liquid allulose). Use a spatula to mix until smooth and creamy. This will be the luscious filling for your dates.
- Step 3: Stuff the Dates - Using a small spoon or your fingers, take a generous amount of the goat cheese mixture and fill each date pocket. Don’t be shy; you want a nice, heaping amount!
- Step 4: Add Nuts and Fruits - Sprinkle the chopped pistachios (and any other nuts or dried fruits you like) over the stuffed dates. This will add a beautiful crunch and flavor contrast.
- Step 5: Drizzle and Serve - Just before serving, drizzle a bit of honey, maple syrup, balsamic glaze, or sugar-free allulose syrup over the stuffed dates for that sweet finishing touch. Arrange them on your serving platter and watch them disappear!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F for 5-7 minutes if desired warm.
- Add seasonal spices like cinnamon for a festive twist!