Goat Cheese and Spicy Salami Stuffed Dates
A tasty treat.
Servings: 8
Ingredients
- 4 ounces goat cheese at room temperature
- 3 ounces salami Calabrese - thinly sliced & finely chopped
- 1 teaspoon lemon zest ,finally grated or too taste
- 16 ounces Medjool dates ,large whole unpitted (about 24 dates)
- 3 tablespoons pistachios ,roasted and salted, finely chopped
- 1 ounce honey Drizzle
Instructions
- Mix the goat cheese, salami, and lemon zest in a medium bowl until smooth and incorporated. Transfer the mixture to a reusable piping bag fitted with a #12 round tip or a thick plastic sandwich bag with the tip cut off.
- Slice the date vertically from end to end, taking care not to cut all the way through. Gently press the ends toward the center to expose the pit. With the tip of a pairing knife, gently remove the pit.
- Evenly pipe or scoop a small portion of the cheese mixture into each date. Arrange the dates, filling side up, on a large plate or platter. Drizzle honey over the dates and top with pistachios. Serve with toothpicks or cocktail forks. Stuffed dates can be made up to 2 days in advance, covered and stored in the refrigerator. Bring to room temperature and drizzle with honey before serving. Enjoy!
Notes
Use unpitted Medjool dates. They are usually found in the produce section of the grocery store. Dates that are already pitted and bagged are dried out and won't hold their shape well for the filling.
Nutrition
Calories: 264kcal | Carbohydrates: 46g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 293mg | Potassium: 470mg | Fiber: 4g | Sugar: 41g | Vitamin A: 243IU | Vitamin C: 0.5mg | Calcium: 61mg | Iron: 1mg
