Dates stuffed with goat cheese

Madjool dates of the highest quality, meaning very ripe and tender, will work best for this recipe.

If you get the fresh yellow dates that’s in season in fall, right in time for Rosh Hashanah – use those. They will probably be too hard to eat when you buy them, though. To help them ripe quickly freeze the dates for a day, then thaw. They will become softer.

Dates stuffed with goat cheese

Recipe by Vered GuttmanCourse: AppetizersCuisine: IsraeliDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

INGREDIENTS

• 12 large and soft Mdjool dates or 18 ripen yellow dates

• 1/4 lb. Bûcheron cheese or another soft goat cheese

• strong olive oil

• coarse sea salt

DIRECTIONS

• Oven to 350 degrees.
• Cut the dates open just to take the pit out.
• Cut the cheese into long sections that will fit inside the dates and stuff the dates with it. Arrange on a baking sheet lined with parchment paper.
• Drizzle the dates with a little olive oil and sprinkle with a little salt.
• Bake for 6-8 minutes until the cheese is softer. Serve.