Moist Medjool Dates Stuffed With Goat Cheese
From mystic_river1 16 years ago
- 15 minutes to make
- Serves 6
Williams-Sonoma describes these stuffed dates as surprisingly simple to make. Medjool dates are sweet and rich and have thick, meaty flesh, which makes them particularly suitable for stuffing. Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004
Ingredients
- 1 Tbs. olive oil shopping list
- 2 Tbs. fine dried bread crumbs shopping list
- 24 large dates, preferably Medjool shopping list
- 1/4 lb. soft fresh goat cheese shopping list
How to make it
- Preheat an oven to 375°F.
- Lightly oil a baking dish just large enough to hold the dates in a single layer.
- In a small fry pan over medium heat, warm the olive oil.
- Add the bread crumbs and cook, stirring constantly, until the bread crumbs are evenly golden brown, about 1 1/2 minutes.
- Remove the pan from the heat, transfer the bread crumbs to a plate and let cool.
- Using a small knife, make a small lengthwise incision in each date. Carefully remove the pits.
- Stuff 1 tsp. of the goat cheese into the cavity left by each date's pit. Arrange the dates, with the goat cheese side facing up, in the prepared dish.
- Sprinkle the bread crumbs evenly over the top.
- (The dates can be prepared up to this point up to 24 hours in advance. Store, tightly covered, in the refrigerator.)
- Bake the dates until warmed through, 10 to 12 minutes.
- Transfer to a serving platter and serve warm.
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The Rating
Reviewed by 27 people-
Oops, already voted on this one. LOL.
they won't let me give you another 5.
cookingforfun
in Marblehead loved it
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Mmmmm... How good is that! Fantastic recipe, thanks!!!
juels
in Clayton loved it
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Stuffed dates are wonderful I first had them at a Tapas style restaurant. I have made them before served at room temperature I like the sound of warming them and also adding the breadcrumbs on top.
trigger
in loved it
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