Hors d'oeuvres

Honey Goat Cheese-Stuffed Medjool Dates

Comments Off 04 November 2010

“Triple Cream Stuffed Medjool Dates were a ALWAYS popular with my catering clients. Often, I would serve them as an accompaniment to the buffet salad. In keeping with this tradition, I created a goat cheese version to accompany my Creamy Lemon Champagne Vinaigrette featured in the Midsummer Mediterranean Grill in Issue No. 4. The creamy, tangy, zesty, lemony, sweet combination…is heavenly. Bon Appetweet!”

Honey Goat Cheese-Stuffed Medjool Dates
Yields: Approximately 10 pieces

4 ounces fresh goat cheese (chèvre)
1 tablespoon honey
10 Medjool dates, pitted and sliced halfway through lengthwise
¼ cups walnuts, finely chopped

(1) Make a lengthwise cut in each date, remove pit, and gently pinch open to form a pocket.

(2) In a medium-size bowl, blend together goat cheese and honey. Using approximately a teaspoon of honey goat cheese at a time, shape into 10 balls.

(3) Fill each date with a honey goat cheese ball and with index finger, lightly press the ball into each date and smooth the top.

(4) Press the cheese side of each stuffed date into the chopped walnuts. Lightly tap to remove excess nuts, arrange on a platter and serve. Can be made a day ahead and refrigerated.

Note: Experiment with other soft cheeses and toppings. Chef Lea often makes stuffed Medjool dates with Brie cheese and freshly chopped chives.

Creamy Lemon Champagne Vinaigrette Recipe

Photography by Lea McIntosh

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