Medjool Dates Stuffed with Goat Cheese, Halva and Pecans

Shifra Klein Shifra Klein
Leave a review

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.

20m 6
Easy Pescatarian Gluten Free Vegetarian Dairy

Contains: Dairy, Sesame, Tree nuts

Directions

  1. 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.

  2. 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.

  3. Enjoy stuffed dates as is or arrange on a serving platter and drizzle with honey and garnish with mint (if desired).

About

Notes:
Medjool dates that have pits in them tend to be fresher and plumper than pitted ones, so buy dates with pits if you can. They only take seconds to pit.

The goat cheese will be easier to work with if it sits at room temperature just until slightly softened.

Any nut will work well here; walnuts, almonds and pistachios are good substitutes.

Description:
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!

Suggested Recipes

Explore

dates dried fruit goat cheese halva Medjool Shifra Klein
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments