When it’s too hot to bake, forget about fussy desserts. Medjool dates are nature’s sweetmeats, as tacky as candy. Fill them with fresh goat cheese, toasty walnuts, and fragrant mint leaves for a fresh and pretty finish. Look for a soft, spreadable chevre that’s not too crumbly, which will be easiest for stuffing.
Dates Stuffed with Walnuts & Mint
Servings
Ingredients
- 24 Medjool dates
- 4 oz (125 g) soft chèvre goat cheese (see note)
- ½ cup (2 oz/60 g) walnut halves
- 1 bunch fresh mint
Let's go
1. Using a paring knife, slice the dates lengthwise and extract the long seeds. Place the pitted dates on a serving plate.
2. Place the chevre on a small cutting board or plate and smash gently to help it spread.
3. Using a butter knife, take about a teaspoon of chevre, and spread it inside the cavity of a date.
4. Add a walnut half and a mint leaf, gently pressing them into the chevre. Repeat to stuff the remaining dates.
5. Arrange the stuffed dates on the plate, garnish with any remaining mint leaves, and serve.
Recipe contributed by Becky Duffett, author of How to Feed Yourself, a cookbook for the young and hungry.