Dates Two Ways

Dates Two Ways is rated 3.0 out of 5 by 2.
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Prep Time: 25 minutes
Cook Time: 0 minutes
Servings: 8

In this easy, tasty holiday hors d’oeuvre, sweet, jammy dates pair beautifully with both tangy goat cheese and rich, creamy blue cheese. For added flavor, include a sliver of Spanish chorizo or other cooked spicy sausage in the stuffing, or wrap the stuffed dates with prosciutto and secure with a toothpick.

Ingredients:

  • 30 small dates, preferably Deglet Noor or Medjool
  • 1/4 lb. semifirm Spanish goat’s milk cheese, preferably cabra al vino
  • 1/4 lb. Gorgonzola or Cambozola cheese
  • Extra-virgin olive oil for drizzling
  • Flaky sea salt for sprinkling

Directions:

Using a sharp paring knife, cut a lengthwise slit in each date, from the top to the bottom, and remove the pit. Cut each type of cheese into 15 thin strips that will fit inside of a date.

Insert a strip of cheese into each date and press the slit closed. Arrange the dates on a platter. (The platter can be covered and left at room temperature for several hours before serving.)

Just before serving, drizzle the dates with olive oil and sprinkle with sea salt. Makes 30 stuffed dates; serves 6 to 8.

Adapted from Williams-Sonoma Two in the Kitchen, by Christie Dufault & Jordan Mackay (Weldon Owen, 2012).

Rated 2 out of 5 by from Too sweet to be an appetizer I tried both versions a few weeks ago, and while they were good, the sweetness of the dates made them feel more like a sweetmeat for the end of a meal. This is not something I would serve as an appetizer with drinks.
Date published: 2013-01-25
Rated 4 out of 5 by from It's a date with your dates... Love this recipe as the prociutto wrapped version. Bake it for a bit in the oven to release the sweetness of the dates. I also add a thin sliver of pear inside with the cheese. mmmm good!
Date published: 2012-11-18
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