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Dairy
Easy
6 Servings
Allergens 
20 Minutes
Diets
These stuffed Medjool dates make for a delightful and elegant appetizer or dessert, perfect for entertaining. I recommend serving these at the end of a meal with piping hot mint tea.
12 large Beleaves Medjool Dates
4 ounces goat cheese, at room temperature
1/4 cup crumbled halva, such as Haddar Vanilla Halva
1/4 cup pecans, chopped
Gefen Honey, optional, for drizzling
fresh mint leaves, optional, for garnish
Using a paring knife, make a slit lengthwise along one side of each Medjool date and remove the pits. Be careful not to cut all the way through the dates. (Alternatively, carefully pry the dates open with your fingers and remove the pits. They tend to open right up.) Check for signs of insect infestation.
Mix goat cheese, halva and pecans until well combined. Stuff each date with a spoonful of the goat cheese mixture, pressing lightly to ensure the filling stays in place.
Enjoy stuffed dates as is or arrange on a serving platter and drizzle with honey and garnish with mint (if desired).
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!
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