Goat Cheese and Pistachio Stuffed Dates


These hors d'oeuvres combine the best of sweet and savory flavors.


  • 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


  1. Stir together goat cheese, 2 tablespoons pistachios, and chives in a small bowl until smooth. Season with pepper.

  2. 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.

Cook's Notes

You can make the goat-cheese filling one day ahead and refrigerate it. These hors d'oeuvres can be assembled several hours before serving. Loosely cover them with plastic wrap, and refrigerate for up to three hours. Bring to room temperature before serving.

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