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Goat Cheese Stuffed Dates

Mar 2, 2020 · Leave a Comment

Rosh Hashanah is my favorite holiday.  I do everything I can to make it warm and memorable.  I set a beautiful table, plating individual tastings of each siman at every seat.  And every year, I cook the same dishes. We love them, they are good. But this year, I challenged myself to write a whole new menu.  

PIN THIS recipe to read later!

I’ve done that.  I’ve written a new menu with dishes for all the simanim and the entire seder experience represented on one colorful plating.  I will post that soon. Here is your sneak peek into my Rosh Hashanah 5779 menu. These stuffed dates are quick and easy to prepare.  The flavors are perfectly balanced; a little sweet, a little salty, a little crunchy, a little creamy. Not to mention, they are upscale and gorgeous.  

Happy Cooking! Be sure to comment.  I’d love to see your pictures, answer your questions and hear your experiences.  If you like my content, please subscribe and follow us on Pinterest, Instagram, Twitter, Facebook, and YouTube.  Don't forget to click that Yum Button! See all our recipes on your Yummly app. 

#BetheMasterofMealtime   #CandidlyDelicious

This recipe also featured on Kosher.com

Jump to Recipe

Serves: 12 Prep Time: 15 Minutes Cook Time: 0 Minutes

Ingredients:

  • 12 Medjool Dates, pitted
  • 4 ounces Goat Cheese
  • ½ Tablespoons Fresh Thyme Leaves
  • ⅛ teaspoons Kosher Salt
  • ⅛ teaspoons Black Pepper
  • ¼ Cups ground Hazelnuts
  • 2 Spring Onions, green stalk only, sliced into ribbons
  • Toothpicks

Instructions: 

  1. Combine Goat Cheese, Thyme, Kosher Salt and Black Pepper in a small mixing bowl.  Stir until evenly mixed.
  2. Load the Cheese mixture into a piping bag with a round tip.  HACK: If you do not have a piping back or don’t want to use your tips for dairy, try this awesome kitchen hack.  Put the cheese mixture into a baggie. It will fit in a sandwich bag or a snack bag. Seal the baggie. Be sure it’s fully sealed or this won’t work well for you.  Snip one of the bottom corners of the baggie. Now you can smooth the mixture down toward the open corner and use your baggie just as you would a piping bag!
  3. Pipe each date full of the cheese mixture.  You should feel the pressure on the walls of the date while you are piping.
  4. Roll each stuffed date in the Ground Hazelnuts to coat it’s sticky outside.
  5. Wrap one Spring Onion ribbon around the date and put the toothpick through the ribbon to hold it all together. 
Goat Cheese Stuffed Dates
Goat Cheese Stuffed Dates
Goat Cheese Stuffed Dates
Goat Cheese Stuffed Dates
Goat Cheese Stuffed Dates

Goat Cheese Stuffed Dates

Course: Appetizer
Cuisine: Gluten-free, Kosher, Paleo, Pescatarian, Vegetarian
Keyword: 9 days, Dairy, Egg-free, Entertaining, Fall, Husband-approved, Indulgent, Make-ahead, Milchig, Pesach, Shavuot, Super Simple, Wheat-free
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12
Calories: 107kcal
Rosh Hashanah is my favorite holiday. I do everything I can to make it warm and memorable. I set a beautiful table, plating individual tastings of each siman at every seat. And every year, I cook the same dishes. We love them, they are good. But this year, I challenged myself to write a whole new menu.
Print Recipe

Equipment

  • Toothpicks

Ingredients

  • 12 Medjool Dates pitted
  • 4 ounces Goat Cheese
  • ½ Tablespoons Fresh Thyme Leaves
  • ⅛ teaspoons Kosher Salt
  • ⅛ teaspoons Black Pepper
  • ¼ Cups ground Hazelnuts
  • 2 Spring Onions green stalk only, sliced into ribbons

Instructions

  • Combine Goat Cheese, Thyme, Kosher Salt and Black Pepper in a small mixing bowl. Stir until evenly mixed.
  • Load the Cheese mixture into a piping bag with a round tip. HACK: If you do not have a piping back or don’t want to use your tips for dairy, try this awesome kitchen hack. Put the cheese mixture into a baggie. It will fit in a sandwich bag or a snack bag. Seal the baggie. Be sure it’s fully sealed or this won’t work well for you. Snip one of the bottom corners of the baggie. Now you can smooth the mixture down toward the open corner and use your baggie just as you would a piping bag!
  • Pipe each date full of the cheese mixture. You should feel the pressure on the walls of the date while you are piping.
  • Roll each stuffed date in the Ground Hazelnuts to coat it’s sticky outside.
  • Wrap one Spring Onion ribbon around the date and put the toothpick through the ribbon to hold it all together.

Nutrition

Calories: 107kcal | Carbohydrates: 19.5g | Protein: 2.7g | Fat: 3g | Cholesterol: 4.4mg | Sodium: 58.5mg | Sugar: 16.4g
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