Description
Whole pitted Medjool dates filled with soft goat cheese scented with orange zest and thyme, topped with toasted pepitas and a light honey drizzle.
Ingredients
Scale
- 24 dates Whole Medjool dates
- 6 ounces Plain soft goat cheese
- 1 teaspoon Finely grated orange zest
- 1 teaspoon Finely chopped fresh thyme leaves
- 1/4 cup Toasted shelled pumpkin seeds (pepitas), roughly chopped
- 1 tablespoon Honey
Instructions
- Wash the orange before zesting. Slit 24 whole Medjool dates down one side, remove every pit and check the cavity; keep each date joined on its other side.
- Stir 6 oz soft plain goat cheese with 1 tsp fine orange zest and 1 tsp finely chopped fresh thyme. Divide the mixture among the 24 dates, about 1½ tsp each as a starting target, allowing for variable fruit size.
- Arrange dates cut side up on a serving platter. Sprinkle with ¼ cup roughly chopped, already-toasted shelled pumpkin seeds and drizzle with 1 tbsp honey just before serving.
- Serve promptly. If prepared ahead, cover and refrigerate the filled dates; add crunchy seeds and honey at service. Verify actual holding quality and serving time in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested 20-minute assembly estimate for 24 dates. No oven or chill time included; pre-toasted shelled pepitas are specified.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: Three stuffed whole dates from an approximately 24-date batch; individual date size and filling capacity vary