Dates Two Ways
In this delightful recipe, sweet dates are stuffed with a flavorful combination of Spanish goat's milk cheese and Gorgonzola, then drizzled with olive oil and a sprinkle of sea salt for a perfect balance of sweet and savory. This appetizer is easy to prepare and is sure to impress your guests at any gathering. Enjoy these delicious stuffed dates as a delightful starter or a tasty snack!
— Constant Cookbook
Ingredients
- 30 small dates, preferably Deglet Noor or Medjool
- 1/4 lb. semifirm Spanish goat’s milk cheese, preferably
- 1/4 lb. Gorgonzola or Cambozola cheese
- Extra-virgin olive oil for drizzling
- Flaky sea salt for sprinkling
Instructions
- Using a sharp paring knife, cut a lengthwise slit in each date, from the top to the bottom, and remove the pit. Cut each type of cheese into 15 thin strips that will fit inside of a date.
- Insert a strip of cheese into each date and press the slit closed. Arrange the dates on a platter. (The platter can be covered and left at room temperature for several hours before serving.)
- Just before serving, drizzle the dates with olive oil and sprinkle with sea salt. Makes 30 stuffed dates; serves 6 to 8.
- Adapted from Williams-Sonoma <i>Two in the Kitchen</i>, by Christie Dufault &amp; Jordan Mackay (Weldon Owen, 2012).
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