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June 10, 2014
These stuffed dates are a genius gluten- and cow-dairy-free appetizer, amuse bouche to pass, or down-home gimme-a-yummy snack. They also majorly rock out the sweet-salty-sour-umami flavor spectrum. Olive oil, pomegranate molasses (you could use a balsamic vinegar or glaze if you don’t have this; ask at your local grocery store or check in the specialty/Middle Eastern foods section), and smoked salt (sea salt is fine, too) lend some sexy depth to the sweet dates and soft, creamy cheese.
One piece of advice: Buy the plumpest, juiciest looking dates you can find. It’s worth it.
And a warning: You and your friends will eat these as fast as you can make them, so make a lot. And then make some more.
Ingredients
- 16 large medjool dates pitted
- ¼ cup chèvre or other creamy goat’s cheese
- olive oil for drizzling
- pomegranate molasses for drizzling
- smoked sea salt
Instructions
- Split the dates in half and stuff as much chèvre in them as you like. Drizzle with olive oil and pomegranate molasses, and sprinkle with smoked sea salt. Enjoy!
