Blistered Dates with Cream Cheese, Honey and Mint
- Prep Time 0:20
- Cook Time 0:04
- Estimated Cost $6
- 7 Comments
I shamelessly stole the idea of stuffing dates with soft cheese and serving them with mint from Samovar, a very special tea house in San Francisco—they serve dates stuffed with creamy goat cheese and fresh mint with their delicious Moorish Tea Service.
While I love that preparation of dates, around the holidays, I tend to prefer hot food, and so today I experimented with just briefly popping cream-cheese-stuffed dates under the broiler. The result was sticky-sweet fruit with blistered skins and a bubbly-brown, gently-warmed filling. A touch of honey, salt and pepper just puts them over the top.
- about 30 dried, pitted dates (any kind--I used Deglet Noor) $3.50
- 8 oz. cream cheese $1.50
- honey Pantry
- salt and pepper Pantry
- about 30 fresh mint leaves $1 for a bunch
Recipe Serves 6
- Preheat broiler to high. Line a baking sheet with foil or parchment paper.
- Use a sharp knife to split each date lengthwise on one side, so it opens up.
- Fill each date with about 1 tsp cream cheese. Arrange the dates on the prepared baking sheet.
- Top each date with a few drops of honey and a light sprinkle of salt and pepper.
- Broil for 3-4 minutes, just until the cheese begins to brown and the dates blister slightly.
- Arrange dates on a serving platter and garnish each with a mint leaf.