Goat Cheese and Pistachio Stuffed Dates
These hors d'oeuvres combine the best of sweet and savory flavors.
- Servings: 8
- Yield: Makes 16
Source: Martha Stewart Living, April 2004
- 4 ounces soft goat cheese
- 3 tablespoons shelled salted pistachios, toasted and coarsely chopped
- 1 tablespoon finely chopped fresh chives, plus more for garnish
- Freshly ground pepper
- 8 plump, soft dried dates (preferably Medjool), pitted and halved lengthwise
Stir together goat cheese, 2 tablespoons pistachios, and chives in a small bowl until smooth. Season with pepper.
Arrange the dates, cut sides up, on a platter. Fit a pastry bag with a large round tip, and fill with goat-cheese mixture. Pipe mixture onto each date half to cover. (Alternatively, pipe goat-cheese mixture using a resealable plastic bag with 1 inch cut off of one corner, or simply spread mixture on dates with a butter knife.) Garnish dates with remaining tablespoon pistachios and more chives.