Goat Cheese Stuffed Dates 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:

• 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:

• 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 oven to 350 degrees F (175 degrees C).
• Slice open the dates, and stuff each with about 1/2 teaspoon goat cheese. Top each date with a pecan, using the goat cheese to hold the pecans in place. Wrap each date with 1/2 slice bacon.
• Arrange the wrapped dates on a baking sheet. Bake 15 to 20 minutes in the preheated oven, until the bacon is crisp and evenly brown.
• In a saucepan over medium heat, mix the balsamic vinegar and sugar until thickened. Pour over the dates to serve.

Steps:

• Soak toothpicks in water while preparing the dates. Use a sharp paring knife to slit each date lengthwise, and pop out the pit. Snip basil leaves from stems - use sharp scissors to avoid bruising the leaves. For larger leaves, slice in half lengthwise.
• Cut prosciutto into strips about 1 inch wide by 4 inches long. For packaged prosciutto this generally means cutting each strip into quarters.
• Preheat broiler.
• With a small spoon, butter knife, or offset spatula, stuff about 1 teaspoons goat cheese into each date.
• Wrap a basil leaf around each date.
• Wrap prosciutto over the basil, securing with a toothpick.
• Place in a single layer on a cookie sheet.
• Broil for about 2-3 minutes, use tongs to turn dates over, and broil another 2-3 minutes until prosciutto is golden and sizzling.
• Transfer to serving dishes.
• Garnish with fresh basil.
• Delicious hot from the over or at room temperature.

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.