Stuffed Dates with Pistachios
Quick! You just found out that you have guests coming over and you haven't had time to cook up any appetizers. You know they're going to be hungry as soon as they walk in the door. What do you do? Simple. You make these stuffed dates, of course! These babies have been a lifesaver for me, time and again. So quick to throw together, and always a hit. It's a little sweet and savoury gourmet at your fingertips. Make a couple right now, just to see what all the hype is about. But, be warned. These beauties are highly addictive. I got the idea for these at a NYE gathering one year. The host had put out something very similar, using pine nuts instead. I happened to have pistachios at home when I decided to try it out. If you want to add a really interesting middle eastern twist, you can try adding a tiny drop of rosewater and a pinch of cardamom to the cheese. Note that rosewater isn't for everyone, though I think it works perfectly in this setting.
Stuffed Dates with Pistachios and Honey
24 medjool dates, pits removed
1 tub old fashioned cream cheese (Liberté brand, if you're in Canada) or plain goat cheese
1/2 cup shelled pistachios
Honey, for garnish
Open up your dates on the long side, removing the pit and creating an opening to hold the cheese. (If using rosewater and cardamom, mix into cheese now!) Spread cheese inside and top with pistachios. Arrange on a platter and drizzle with honey.
(Seriously, seriously simple.)