Dates Stuffed with Goat Cheese and Pistachios


  • 4 Oz Soft young goat cheese (plain)
  • 3 TBS Heavy Cream
  • 1/2 Teaspoon Orange Zest (from one orange)
  • 3 TBS Pistachios (chopped roasted and salted)
  • 30 Medjool dates (pits removed)


  1. By Roz Mayberry
  2. In a small bowl, mix the goat cheese and heavy cream until smooth. Add in the orange zest and blend until well-incorporated. Add 2 tablespoons of the chopped pistachios to the mixture.
  3. Using a small spoon, place a small amount of goat cheese filling into each date. You may have filling left over. Sprinkle remaining tablespoon of chopped pistachios over the stuffed dates, pressing the pistachios into the filling gently with your fingers.
  4. *Make ahead except for 1 TBS chopped pistachios and refrigerate in a closed container for up to a week. Remove to soften and sprinkle with 1 TBS chopped pistachios before serving.