Yesterday I was looking through my photos and realized I had several recipes I forgot to post! These stuffed dates are one of my favorite new party foods. They are so easy to make, the dates are filled with goat cheese and then baked; the flavors remind me so much of my time in the Middle East. Frankly, I love goat cheese mixed with anything, but the sweet dates really show it off in a new way. They are finished with a touch of crunchy bread crumbs, the perfect last touch. These can be made up to a day ahead of time, and quickly baked right before serving, which is always a huge plus when entertaining.
1 tablespoon olive oil
2 tablespoons dried breadcrumbs
24 Medjool dates
1/4 lb goat cheese/ chevre
This recipe comes from Williams Sonoma
. They are actually a great resource for recipes; I’ve found some of my favorites there.
Using a small pairing knife, cut a slit on on side of the date and remove the pit. Then fill each date with 1 teaspoon of goat cheese. Lightly oil a baking dish, and lay the stuffed dates inside.
In a small pan heat the olive oil and saute the breadcrumbs until they are golden and crunchy.
Dust the dates with the breadcrumbs, and bake in a 375º oven for 10-12 minutes. If you want to make the dish ahead of time, cover tightly with plastic wrap and store in the refrigerator for up to 24 hours. (before baking, then just bake them off right before serving)
Serve warm or room temperature. This dish will serve 6 as a first coarse, or 10-12 as an appetizer on a buffet.
A votre santé!