Ingredients
22–24 medjool dates
1/2 cup goat cheese, room temperature
1/4 cup chopped pistachios
Optional: honey, flaky sea salt, black pepper
Instructions
- Slice each date lengthwise on one side and remove the pit, keeping the date intact.
- Fill each date with about 1 teaspoon of goat cheese using a spoon or piping bag.
- Sprinkle chopped pistachios over the goat cheese filling, pressing gently so they stick.
- Optional: drizzle with honey, sprinkle with flaky sea salt, and finish with black pepper.
- Arrange on a serving platter and serve immediately, or refrigerate until ready to serve.
Notes
Best served fresh but can be refrigerated for up to 2 days.
Wait to drizzle honey or add salt until just before serving for the best texture.
Try variations with blue cheese, cream cheese, or mascarpone.
Swap pistachios with toasted almonds, pecans, or walnuts.
Fresh herbs like thyme or rosemary add a savory touch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed dates
- Calories: 120
- Sugar: 16g
- Sodium: 60mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 5mg