Back in September, I decided to try out an appetizer that I’d had at a wine tasting at our favorite little wine shop here in town. The theme of the night was Spanish wines, and there were an assortment of tapas served alongside the amazing wines we tasted. One of the very first bites that was served was a date stuffed with chevre and pistachios. It was such a great little sweet and salty appetizer that I couldn’t stop thinking about it.
So, I stole the recipe.
Okay, okay, I didn’t really steal it. I just borrowed the idea and tried to recreate it.
I learned a couple of things in making this appetizer. First, and most importantly, goat cheese stuffed dates are not very photogenic. Now, wrap these same dates in bacon (after stuffing them with chorizo), and you’ve got a much better photo. Second, as a general rule, these do not make great appetizers for tailgating here in the south. Unless you choose to wrap them with bacon.
Just one or two of these stuffed dates is enough to satisfy. Each bite is a combination of flavors – the rich sweetness of the date combined with the creaminess of the goat cheese and saltiness of the pistachios, with just a hint of the orange zest coming in at the end.
So, maybe not the best thing to bring to a tailgate here in the south, but these dates are great for a cocktail party or wine tasting party. For tailgate parties, bring these dates – the ones with bacon. Learn from my mistake.
4 ounces goat cheese
3 tablespoons heavy cream
1/2 teaspoon orange zest (from 1 orange)
3 tablespoons chopped roasted and salted pistachios
30 Medjool dates, pits removed
In a small bowl, mix the goat cheese and heavy cream until smooth. Add in the orange zest and blend until well-incorporated. Add 2 tablespoons of the chopped pistachios to the mixture.
Using a small spoon, place a small amount (around 1/2 teaspoon, but it depends on size of the dates) of the goat cheese filling into each date. You may have filling left over. Sprinkle remaining tablespoon of chopped pistachios over the stuffed dates, pressing the pistachios into the filling gently with your fingers.
