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Ingredients
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Dates & Filling
Garnish & Serving
Method
Dates & Filling
- 1
Prep dates
Using a small paring knife, make a lengthwise slit in each Medjool date and remove the pit. Keep each date hinged (do not cut all the way through) so it can be easily filled.
- 2
Toast pistachios
Place the shelled pistachios in a small dry skillet over medium heat. Toast, stirring frequently, for 2–3 minutes until fragrant and slightly darker. Remove from heat and let cool for 2 minutes. Reserve about half (for coarse chop) and finely chop the remainder for mixing with the cheese.
- 3
Make filling
In a small bowl, add the creamy goat cheese. If the cheese is very stiff, stir in 2 tsp Greek yogurt to loosen to a pipeable consistency. Add the finely chopped pistachios, lemon zest (if using), and a pinch of freshly ground black pepper. Mix until evenly combined and smooth.
- 4
Stuff dates
Using a small spoon or a piping bag fitted with a small round tip, fill each pitted date with about 1/2 oz (roughly 1 tablespoon) of the goat cheese mixture. Press gently so the filling sits neatly inside each date.
Garnish & Serve
- 5
- 6
Final garnish (optional)
If desired, place a small mint leaf or microgreen atop each date for freshness and visual appeal. Add an extra tiny drizzle of honey over the entire plate if serving as a sweet course.
- 7
Serve
Serve at room temperature. These are best enjoyed the day they are assembled but can be refrigerated for up to 24 hours; bring back to room temperature for 15–20 minutes before serving.