Tiffany Kent

Stuffed Medijool Dates

Tiffany Kent
Stuffed Medijool Dates
Stuffed Dates_Table to Soul 1.jpg
Stuffed Medijool Dates Table to Soul.jpg

Stuffed dates are kind of like your favorite statement necklace: they jazz up any appetizer spread, just as that blingy necklace does to an old blouse.

Bonus? Dates are actually very healthy, and this “recipe” (I use “recipe” lightly, because honestly, it’s so simple) is super easy.

What You’ll Need:

  • 1 cup of feta cheese, chevre cheese, or blue cheese
  • 1 cup of your favorite plain, unsalted nut: pecans, walnuts, or almonds
  • 20 Medijool dates (the stickier, the better).

 

The Method:

1.     Preheat the oven to 375-degrees F. Pit the dates. To do this, place dates (one at a time) n a cutting board or other clean surface. Use a sharp knife to slice the top half of the date and carefully remove the date without tearing the date completely. Do this to all of the dates. Set on a cooking sheet.

2.     Once dates have been pitted, stuff them with your preferred cheese. If using a crumbly cheese, like feta or blue cheese, note that you may have to squeeze crumbs together so they stay inside the date.

3.     Top each date with a walnut, pecan, or almond… or, as I’ve done several times, top with chopped nuts.

4.     Pop into the oven for 25 minutes, or until cheese has thoroughly melted. Remove and serve on your favorite fancy platter. Try not to eat them all before the guests arrive.

Tips: I prepare these ahead of time, and bake them shortly before guests arrive. I store them in the refrigerator, covered with foil, until I am ready to bake them.

When purchasing dates, the freshest are usually the ones with pits inside, though you can skip a step on this recipe by finding pre-pitted dates.