Dates stuffed with goat cheese and pistachios
- Preparation 15 min
- Servings 20 bites
- Freezing I do not suggest
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It was in a charming lakeside hotel, on my last trip to northern Michigan, that I tasted this little marvel. A simple bite, but a blend of flavors that made an instant impression on me: the intense sweetness of dates and the unctuous softness of goat’s cheese. So good, I had to make it again when I got home! These stuffed dates are perfect for recapturing a little of that cozy, refined ambience, whether for an aperitif or a special treat.
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Ingredients
- 20 whole, soft, ultra-fresh Medjool dates
- 300g unripened soft goat cheese with herbs
- 1/4 cup finely chopped shelled pistachios
- Honey
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Preparation
- Using a knife, open dates lengthwise on one side only, then remove core and cap. Stuff dates with goat cheese.
- Place on a platter, garnish with pistachios and drizzle with honey!
Our sommeliers suggest
Ken Forrester Petit Chenin Blanc 2017
Western Cape, South Africa
The Ken Forrester Petit Chenin Blanc, a fruity, lively white from South Africa, can stand up to the sugar in these dates: its zip balances the honey, and its pear and honey notes, typical of chenin, go with the fresh goat cheese and its herbs. The pistachios add a small crunch and get along with everyone. An appetizer you nibble standing up, glass in hand.
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Berliner Melon Weisse, 3.9%
Dunham
A date is concentrated sugar, and the goat cheese on top adds fat. The sustained acidity of the Berliner weisse puts the two back in their place in one sip, and its melon and lemon notes keep the bite light. The aperitif can go on.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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