Author Notes: This recipe is on plucky cravings and is adapted by The Novice Chef. I used goat cheese brie, but any goat cheese will work. If you only have cinnamon and no nutmeg, use 1/2 cinnamon. You can drizzle some honey on top. The glaze looks divine, but I like to just mix into the stuffing; that way it’s less messy. I also use less honey, because the Medjool dates already very sweet. You can make them up to 8 hours ahead of time, and leave in the fridge covered. Serve at room temperature. —pluckycravings
Serves: 16
Ingredients
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16
16 Medjool Dates
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3
ounces goat cheese, softened
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1
tablespoon honey
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1/4
teaspoon cinnamon
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1/4
tablespoon nutmeg
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1/4
cup roasted walnuts, chopped
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16
roasted walnuts, whole to garnish
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Sea salt to garnish
Directions
- In a small bowl, stir together goat cheese, honey, cinnamon, nutmeg and chopped walnuts. Set aside.
- Take dates, and cut slit vertically down the center of the longer side, without cutting in half. Remove pit.
- Butterfly open dates and spoon in a teaspoon of prepared cheese stuffing in each.
- Garnish with a whole walnut on the top and sprinkle with sea salt.