Cheese Stuffed Dates

Stuffing dates with goat cheese is a very easy appetizer to make.

8 pitted Medjool dates

4 ounces goat cheese with honey

1 tablespoon half and half

1 ounce toasted pistachios

Makes 14 stuffed dates

Toast the pistachios in a small pan over the stove on low heat. Keep the goat cheese out of the refrigerator for about a half hour (while the pistachios cool) then mix the half and half into the cheese using a fork. Split the dates lengthwise. Stuff each date with the cheese. Place the pistachios in a plastic bag and smash the with a rolling pin so that they are small pieces. Roll the cheese side of the date in the pistachios. They can be refrigerated but let them rest outside of the refrigerator at least a half hour before serving.

Note: I usually buy the goat cheese with honey at Trader Joes. If you can’t find the cheese with honey, you can use plain goat cheese. You can also use walnuts, pecans, or almonds in place of the pistachios.

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