Roasted Dates with Pistachios

This hearty stuffed dates recipe has become my go-to entertaining solution whenever I need an elegant appetizer that impresses without hours in the kitchen. The combination of warm, tender Medjool dates filled with creamy Boursin cheese and topped with crunchy pistachios creates a perfect bite-sized treat.

I first created these stuffed dates for a holiday gathering when I needed something special but was short on time. They disappeared faster than any other appetizer, and now they've become my signature dish that friends specifically request whenever I host.

Ingredients

• Medjool dates: The larger variety provides more room for stuffing and offers natural caramel flavors when warmed
• Boursin cheese: Garlic and herb flavor adds creamy tanginess that perfectly complements the sweet dates
• Shelled pistachios: Contribute essential crunch and nutty flavor. Look for bright green nuts without shells for best presentation
• Honey: Adds a glossy finish and enhances the natural sweetness of the dates. Choose a quality variety for best results
• Fresh thyme: Optional but adds a sophisticated herbal note that elevates the entire dish

How To Make Roasted Boursin Stuffed Dates with Pistachios

Prep the dates:

Carefully make a lengthwise slit in each Medjool date using a sharp paring knife. Remove the pit while keeping the date intact. The slit should be just large enough to allow for stuffing but not so large that the date falls apart.

Fill with cheese:

Scoop approximately 1 teaspoon of Boursin cheese into the cavity of each pitted date. Gently press the edges of the date together to partially enclose the cheese. Some cheese should still be visible at the top for the pistachios to adhere to.

Add the pistachio topping:

Sprinkle the chopped pistachios generously over each stuffed date, pressing them gently into the exposed cheese. The pistachios should stick to the soft cheese surface, creating a beautiful textured top.

Roast to perfection:

Place the prepared dates on a parchment-lined baking sheet, ensuring they're not touching each other. Roast in the preheated oven for exactly 6 to 8 minutes until the dates become slightly plump and the cheese warms without melting completely.

Finish with drizzle and garnish:

Remove from the oven and immediately drizzle with honey while still warm. The heat helps the honey spread beautifully across the dates. Add a small sprig of fresh thyme on top of each date if desired for an elegant presentation.

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The first time I served these at a dinner party, my friend who claimed to dislike dates ended up eating five of them. The transformation that happens when the dates warm up is magical. The natural sugars intensify while the cheese becomes gloriously creamy. This dish taught me that sometimes the simplest combinations create the most memorable flavors.

Choosing the Best Dates

Medjool dates are essential for this recipe as they're larger and meatier than other varieties. Look for dates that feel soft and pliable but not mushy. Avoid dates with crystallized sugar on the surface, which indicates they're older and drying out. The best dates will have a glossy skin and a caramel-like aroma when you open the package.

Make It Your Own

The beauty of this recipe lies in its adaptability. While garlic and herb Boursin is my favorite filling, you can experiment with other varieties like shallot and chive or pepper Boursin. Not a fan of pistachios? Try toasted walnuts, pecans, or even crushed macadamias. For a more complex flavor, add a tiny pinch of flaky sea salt on top or drizzle with balsamic glaze instead of honey.

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Serving Suggestions

These stuffed dates shine as part of an appetizer spread alongside olives, cured meats, and a selection of cheeses. For a more substantial offering, pair with a crisp white wine like Sauvignon Blanc or a light prosecco that cuts through the richness. I've found they're best served warm but not hot—about 5 minutes after coming out of the oven is perfect. Arrange them on a wooden board or white platter to make the colors pop.

Storage Tips

While best enjoyed fresh from the oven, these stuffed dates can be prepared up to the point of baking and refrigerated for up to 24 hours. Simply cover them tightly with plastic wrap on the baking sheet. When ready to serve, allow them to come to room temperature for 15 minutes before baking to ensure even cooking. Leftover baked dates (if you have any!) can be refrigerated and enjoyed cold or gently rewarmed in a 300°F oven for 3 minutes.

Frequently Asked Questions

→ How do I prepare the dates for stuffing?

Make a lengthwise slit in each Medjool date and carefully remove the pit. This creates a pocket perfect for stuffing with cheese.

→ Can I use a different cheese instead of Boursin?

Yes, you can substitute Boursin with any soft, creamy cheese such as goat cheese, cream cheese, or mascarpone. Adjust seasonings as needed.

→ What kind of pistachios should I use?

Use shelled pistachios that are roughly chopped for the topping. Toasted pistachios add an extra layer of flavor, but raw can also work.

→ How long should I roast the dates?

Roast the stuffed dates in a preheated oven at 375°F (190°C) for 6-8 minutes, or until the dates are warm and the cheese is slightly softened.

→ What can I use as a garnish?

Fresh thyme makes for an elegant garnish, but it’s optional. Other options include a light sprinkle of sea salt or cracked pepper to enhance flavor.

→ Can I prepare these in advance?

You can prepare the dates up to the stuffing stage a few hours ahead. Keep them refrigerated until ready to roast and serve fresh for the best flavor.