Goat Cheese and Spicy Salami Stuffed Dates

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Did you know that dates are one of the oldest known fruits? Their cultivation in the Middle East dates (pun not intended 😉) back to almost 6,000 BC. Their health benefits and culinary uses are still in use today. Dates, or "nature's candy", are naturally sweet, high in fiber, and rich in antioxidants. If you have been exercising, fasting, or feel your blood sugar level is low, grab a date or two or three. They provide a natural energy boost that you can feel good about without weighing you down.

One of the larger varieties is the Medjool date. It is plump and chewy and has a caramel-honey-like flavor. Once pitted, the Medjool date becomes the perfect vessel for adding more flavor and texture. This recipe is an excellent example, and no cooking is required!. In one bite, your taste buds will explode with sweetness from the date and honey, a creamy tang from the goat cheese, saltiness with a kick from the spicy salami, and a nutty crunch from the pistachios. 

This hors d'oeuvre is easy to prepare and can be made in advance, making it perfect for your next party or gathering. Pass them to guests as they mingle during the next social event or gathering, or serve them on a buffet table during a wine party. They are delicious when paired with a nice Pinot Noir or sparkling wine. Just make sure you provide toothpicks or cocktail forks because the other natural sweetener, honey, makes them a little sticky when it comes to finger food.

Notes:

*I only recommend unpitted Medjool dates. They are usually found in the produce section of the grocery store. Dates that are already pitted and bagged are dried out and won't hold their shape well for the filling.

*Goat cheese varies in taste and texture. Look for one that is creamy with a nice tang. Some goat cheeses already have a lemon essence, so taste the cheese first before adding the lemon zest and adjust accordingly. Not a big fan of goat cheese? Substitute with half goat cheese and half cream cheese or just cream cheese.

*Calabrese salami (or is it salame?) is my recommendation, but any spicy salami can be substituted. Can't take the heat? Substitute with a good Genoa or dry Italian salami. Make sure the salami is thinly sliced and finely diced. It will make it easier to fill the dates. And here is why...

*Use a reusable pastry bag fitted with a #12 round tip or a thick plastic sandwich bag with one corner snipped off to fill the dates. This makes it fast and easy. You can use a small spoon, but unless you have an extra pair of hands to hold the date steady, it is a little messy and takes longer.

*Pistachios are my choice of crunch and complement the other ingredients well. The green adds a nice color pop as well. Can you use another nut? Almonds, cashews, walnuts, pecans, and pepitas would be suitable substitutes. Do you have a nut allergy? Just omit the nut.

*Honey compliments the flavor of the date and kind of holds everything in place. Substitutions could be agave nectar or brown rice syrup.

If you do make any substitutions or omit an ingredient, I cannot attest to the end result. What I can be certain of is that recipe now belongs to you 😊. As I always say, make it for you; make it your own. If you do try the recipe with adaptations, please share in the comments below! 

Printable Recipe

Goat Cheese and Spicy Salami-Stuffed Dates

Serves 8

4 ounces goat cheese, at room temperature

3 ounces thinly sliced Calabrese or other spicy salami, finely chopped

1 teaspoon finely grated lemon zest or to taste

24 large whole, unpitted Medjool dates (16 ounces)

3 Tablespoons roasted and salted pistachios, finely chopped

Honey for drizzling 

Toothpicks or cocktail forks for serving

Mix the goat cheese, salami, and lemon zest in a medium bowl until smooth and incorporated. Transfer the mixture to a reusable piping bag fitted with a #12 round tip or a thick plastic sandwich bag with the tip cut off. 

Slice the date vertically from end to end, taking care not to cut all the way through. Gently press the ends toward the center to expose the pit.  With the tip of a pairing knife, gently remove the pit. 

Evenly pipe or scoop a small portion of the cheese mixture into each date. Arrange the dates, filling side up, on a large plate or platter. Drizzle honey over the dates and top with pistachios.  Serve with toothpicks or cocktail forks. Stuffed dates can be made up to 2 days in advance, covered and stored in the refrigerator. Bring to room temperature and drizzle with honey before serving. Enjoy!

Source: Adapted from epicurious.com