Name: Goat Cheese and Salami Stuffed Dates
Cook time: 15 minutes
Total time: 15 minutes
Yield: 8 Servings
Ingredients: 3 Tbsp. raw pistachios; 4 oz. goat cheese; 3 oz. thinly sliced Calabrese or other spicy salami, finely chopped; 1 tsp. finely grated lemon zest; 24 large dates (about 6 oz.), preferably Medjool, pitted; Honey (for drizzling)

Goat cheese and salami stuffed dates on a platter with cocktails and appetizer plates on the side.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

As a last-minute party snack or an addition to your dinner party table, these goat cheese stuffed dates can’t be beat. Look for thinly sliced, pork-based Calabrese or Calabrian salami, which offers the ideal spicy, salty counterpoint to creamy goat cheese. The thin slices help you along the way to chopping small enough pieces for the filling mixture.

Recipe information

Total Time
15 minutes
Yield
8 Servings

Ingredients

3 Tbsp. raw pistachios

4 oz. goat cheese

3 oz. thinly sliced Calabrese or other spicy salami, finely chopped

1 tsp. finely grated lemon zest

24 large dates (about 6 oz.), preferably Medjool, pitted

Honey (for drizzling)

Preparation

Step 1
Toast pistachios in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5–8 minutes. Let cool slightly, then finely chop.
Step 2
Mix goat cheese, salami, and lemon zest in a medium bowl.
Step 3
Slice dates in half lengthwise, taking care not to cut all the way through, and open like a book. Stuff each date with a small scoop of goat cheese mixture.
Step 4
Arrange dates, filling side up, on a large plate or platter. Drizzle honey over and top with pistachios.