This is a festive and happy plate,
that’ll make everyone who sees it on the table intrigued.
It has a vegan version and a dairy version,
Each of the versions is joyful and super tasty.
The combination of salty and sweet,
The combination of the creaminess of the cheese and the juiciness of the dates,
The wonderful addition of the pecan on top of everything,
And the lemon zest finish,
They’re providing a wonderful harmony to this bite.
Dates stuffed with a mixture of cheeses is a dish that’ll impress everyone.
Its preparation takes a few quick minutes and doesn’t involve any complex preparation.
Finally you get a plate of stuffed dates that’s mesmerizing and beautiful.
This is absolutely a dish for Tu B’Shvat celebrations or any happy evening you choose for it.
The dish is perfect with a good wine next to it.
Or as the starter of a good meal.
It would be stunning for a happy aperitivo,
Or simply as a treat for a couple’s hang out on the sofa.
All that’s left for you to choose is the right occasion to match this happy bite with.
Dates stuffed with cheese and lots of love.
Happy and joyful days of love to all of us 🙂
Stuffed dates | image: Essy Roz
Stuffed dates
Ingredients
Suitable for 4 people
- 10-12 pecan halves
- 5-6 whole dates
- A little lemon zest
- Fresh lettuce to spread on the plate on which we serve the dates
- You can make more than the amount written in the recipe, simply double the recipe
For the cheese mixture
- 4 tablespoons of cream cheese / sour cream / vegan cream cheese
- 70g blue cheese or salty cheese such as Bulgarian feta / Greek feta / vegan feta cheese
Preparation
Put the cheeses you chose in a bowl.
Mash the hard cheese (I chose blue cheese), add the cream cheese and mix. If the mixture isn’t creamy enough, gradually add a few more spoons of cream cheese and mix until a nice and tasty texture is obtained. Taste and make sure the mixture is salty enough, if not season with a little salt.
Using a sharp knife, cut the dates into halves. It is better to use dates that were in the freezer, that way they’ll stay more stable.
Remove the seed and fill each half of a date with half a teaspoon of the cheese mixture we prepared. I recommend not putting too much of the mixture, so that it’s easy to hold the dates while eating them.
Put half a pecan on the cheese mixture and place the date on the serving plate that’s full of lettuce leaves.
Repeat this action of quick filling until all the dates are filled and arranged on the serving plate. Grate a little lemon zest over all the stuffed dates and serve with great joy.
A little extra from me:
- The dates can be kept in the fridge in a sealed box for 2 days.
- I recommend filling the dates close to the time of eating them.
- You can replace the pecans with any nut you choose.
- You can also serve the dates without the lettuce at the bottom of the serving plate.
Stuffed dates – steps | image: Essy Roz
Stuffed dates | image: Essy Roz
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