For our Orthodox wedding tea party in July, I asked my caterer to make dates stuffed with chèvre and pistachios. She added a drizzle of local honey to make this resplendent treat:
This weekend, I wanted to make a special tea treat for my in-laws while they were in town. We didn’t have pistachios in the house, but roasted unsalted almonds worked splendidly for our home version.
If you want a change from biscuits this week, why not give stuffed dates a try? Here’s the home version of the recipe. It makes about 18 stuffed dates.
4oz. log of goat cheese (chèvre)
1/2 lb. fresh medjool dates
About 20 roasted, unsalted almonds (may used spiced or salted if you’d like)
Split the dates with a small knife and remove the pits. With a spreader or shallow spoon, add about 1 teaspoon of chèvre to each split date. Add one almond (or pistachio) to the cheese section of each date and squeeze dates closed a little. Serve immediately or freeze for up to a month. If refrigerated in a sealed container, they taste best when eaten within a couple of days; after that the cheese dries out.
These tea treats are deceptively filling. They make a wonderful addition to autumn tea tables. We have been enjoying them with Taylors of Harrogate Assam. Which tea do you prefer with stuffed dates?