PBS LearningMedia
PBS LearningMedia
Melinda's Garden Moments

Today I’m taking you in the Kitchen for a recipe for Mediterranean style stuffed dates. Dates are delicious on their own but are even better when pitted and stuffed with cheese and herbs. Try my recipe for Medjool Dates Stuffed with Herbed Chèvre. The combination of sweet and savory are irresistible and these little delights are perfect for a party or gathering with friends and family. 


Medjool Dates Stuffed with Herbed Chèvre


15-20 medjool dates, pitted

4 oz goat cheese (also known as Chèvre)

½ cup chives, finely chopped

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon freshly ground black pepper


Begin by pitting the dates using a small paring knife. Slice the date lengthwise on one side and pull out the pit with your fingers. Set the dates aside and make the goat cheese mixture by combining the chèvre with the chopped chives, olive oil, salt and pepper. Mix well until the cheese mixture is loose enough to pipe into the dates, and add more oil if necessary to create a really loose goat 

cheese consistency. Spoon this goat cheese mixture into a piping bag or ziplock bag, then cut a small corner of the bag off to begin piping. Hold each date steady on a plate or in your hand and gently pipe about 1-2 teaspoons of the goat cheese mixture into the center of the pitted date. Assemble these beautiful stuffed dates on a platter and serve room temperature to your guests.


Published in Delicious Discoveries