Dates Stuffed With Goat Cheese Recipes

Steps:

• Beat goat cheese by hand until smooth, then stir in heavy cream until the mixture is smooth and spreadable.
• Make a slit lengthwise in each date, and remove the pit. Fill each date with a heaping teaspoon of goat cheese mixture. Sprinkle with salt just before serving.

Steps:

• In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.
• Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
• Arrange the stuffed dates on a platter and serve.

Steps:

• Toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool slightly, then finely chop.
• Mix goat cheese, salami, and lemon zest in a medium bowl.
• Slice dates in half lengthwise, taking care not to cut all the way through, and open like a book. Stuff each date with a small scoop of goat cheese mixture.
• Arrange dates, filling side up, on a large plate or platter. Drizzle honey over and top with pistachios.

Steps:

• Move oven rack to upper third of oven and preheat to 500°F.
• Stuff each date with an almond, then fill the remaining space with softened goat cheese using a pastry bag.
• Wrap a piece of bacon around each date and secure with a pick.
• Place dates on baking sheet lined with parchment paper and bake until bacon is golden and crispy, 6-8 minutes.
• Set aside to cool briefly before serving.
• For presentation, insert picks into half a pineapple sliced lengthwise.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Spread goat cheese inside each date half.
• Cook dates on preheated grill until dates begin to caramelize and goat cheese melts, about 5 minutes. Remove from grill and cut each date half into halves.
• Mix spinach, pear, onion, and tomatoes together on a plate or in a bowl; top with dates. Drizzle olive oil and vinegar over salad.

Steps:

• Stir together goat cheese, 2 tablespoons pistachios, and chives in a small bowl until smooth. Season with pepper.
• Arrange the dates, cut sides up, on a platter. Fit a pastry bag with a large round tip, and fill with goat-cheese mixture. Pipe mixture onto each date half to cover. (Alternatively, pipe goat-cheese mixture using a resealable plastic bag with 1 inch cut off of one corner, or simply spread mixture on dates with a butter knife.) Garnish dates with remaining tablespoon pistachios and more chives.

Steps:

• Using a small, sharp knife, cut a lengthwise slit in each date, from the top to the bottom, and remove the pit.
• Pull off the casing from the chorizo. Cut the chorizo and cheese each into 30 thin strips that will fit inside the dates.
• Insert a strip of chorizo and a strip of cheese into each date and press the slit closed.
• Arrange the dates on a serving platter. The platter can be covered and left at room temperature for several hours before serving.
• Serve the appetizers with or without toothpicks.