Goat Cheese Stuffed Dates with Pistachio and Honey
Sticky Medjool dates filled with creamy goat cheese, rolled in crushed pistachios and drizzled with honey. A no-cook, five-ingredient appetizer ready in 15 minutes.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 8
Choose soft, plump Medjool dates, which open easily and stay sweet and chewy. If the cheese is stiff, beat it with a spoon for a few seconds until spreadable. For a salty twist, wrap each stuffed date in a thin slice of prosciutto.
Method
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Slice each date open lengthwise along one side and remove the pit, leaving the date intact like a pocket.
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Spoon or pipe about 1 teaspoon of goat cheese into each date and gently press the edges closed around it.
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Dip the exposed cheese in the chopped pistachios so they stick.
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Arrange on a platter, drizzle with the honey and scatter with the thyme leaves and a pinch of flaky salt.
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Serve right away, or cover and chill for up to and bring to room temperature before serving.
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