Goat Cheese Stuffed Dates
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.
- 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
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.
Sodium: 58.5mg | Sugar: 16.4g | Cholesterol: 4.4mg | Calories: 107kcal | Fat: 3g | Protein: 2.7g | Carbohydrates: 19.5g