Stuffed Dates with Pistachios

Stuffed dates create a big bang for the buck in terms of time investment. They take roughly 10 minutes from start to finish, but taste much more complex. I made these in 2 versions – 1 version used goat cheese and the second version used non-dairy cream cheese to accommodate someone with a dairy sensitivity. Either one works so use whichever you’d like.

Pistachios give a savoriness to the dates to counterbalance their sweetness. Pecans could be substituted, but the saltiness of the pistachios does seem to elevate the final product.



20 medjool dates
2 oz goat cheese (or cream cheese)
2 Tbsp crushed pistachios

Preheat the oven broiler.

Carefully slit the dates down one side and remove the pit. Stuff the cavity with cheese so the date can still be mostly closed. Press crushed pistachios into the split.

Cook for 2 minutes under the broiler to just warm the dates. The pistachios may burn if they are broiled longer.


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