These stuffed dates are quick and easy to prepare. The flavors are perfectly balanced; a little sweet, a little salty, a little crunch, a little creamy. Not to mention, they are upscale and gorgeous.
Goat Cheese Stuffed Dates
- Cooking and Prep: 15 m
- Serves: 6
Prepare the Stuffed Dates
Combine goat cheese, thyme, kosher salt and black pepper in a small mixing bowl. Stir until evenly mixed.
Load the cheese mixture into a piping bag with a round tip. (See note.)
Pipe each date full of the cheese mixture. You should feel the pressure on the walls of the date while you are piping.
Roll each stuffed date in the ground hazelnuts to coat its sticky outside.
Wrap one spring onion ribbon around a date and put the toothpick through the ribbon to hold it all together. Continue until all stuffed dates are secured.
Note: If you do not have a piping tip or don’t want to use your tips for dairy, put the cheese mixture into a sandwich baggie or snack bag. Seal the baggie. Be sure it’s fully sealed or this won’t work well for you. Snip one of the bottom corners of the baggie, smooth the mixture down toward the open corner, and use your baggie just as you would a piping bag.