Stuffed Dates
Stuffed Dates are a healthy appetizer made with fresh Medjool dates, a touch of honey, and creamy Boursin cheese. Sweet, chewy, and savory these look impressive but take only 10 minutes to make!
Servings: 6
Calories: 144kcal
Ingredients
- 12 Medjool dates
- 1/2 round Boursin cheese garlic and fine herbs
- 1 tbsp water
- Honey liquid
- Red pepper flakes
- 1 green onion sprig finely chopped
- 2 tbsp pumpkin seeds or pistachios roasted & salted
Instructions
- Using a paring knife, make an incision in the top of the date lengthwise (not cutting through), open and remove pit. Repeat with remaining dates, place on a large plate and set aside.
- In a small bowl, add cheese and water; stir until smooth.
- To stuff each date, slightly open it up, add cheese with a teaspoon, and close pressing together slightly.
- Drizzle with honey, then sprinkle with red pepper flakes, green onion and pumpkin seeds. Serve cold.
Notes
- Store: Leftover cheese stuffed dates can be stored in an airtight container up to 3 days.
- Freeze: Freeze up to 3 months. Thaw, then drizzle with honey and add toppings. Note that because Boursin cheese is soft, the texture may change when frozen.
- Large, soft dates: Medjool dates are recommended for their larger size. Soft dates are not only easier to cut, but they are easier to chew. If you find that your dates have gone stale, you can try covering them with boiling water for 10 minutes to soften.
- Keep dates intact: Be careful not to slice all the way through to the bottom of the date when making your opening on the top of the date. Use a small paring knife for best control when cutting (vs a big butcher knife!).
- Trouble removing the date pit?: Sanitize tweezers and easily remove the pit with tweezers.
- Warm appetizer: After filling with cheese, place in 375 F degree warm oven for 10 minutes.
Nutrition
Serving: 2dates | Calories: 144kcal | Carbohydrates: 36g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 6mg | Fiber: 3g | Sugar: 32g