These dates are perfect as a finger-food appetizer, tapas cheese course or even dessert. These dates are a wonderful fall treat and pair very well with a nice glass of merlot. Perfect for those holiday parties! Which by the way are right around the corner. These little treats are so easy to make and takes only 5 minutes to prepare!
I used to hate dates. When I was younger, my mom always had a huge 10 pound box of dates in the ridiculously overstuffed 3rd freezer, in the garage (true story). Every year for the holidays she would take a box out and make me pit EVERY SINGLE DATE and fill them with either walnuts or pecans . Because of that, I hated dates and never ate them. I mean I hated dates so much that I wouldn’t even eat them if my mom wrapped them in bacon! Yes, that bad! As I got older and started to appreciate food more, I decided to give dates another try.
I was walking through Wegmans and saw an overpriced platter of brie-stuffed dates. I know, since when is Wegmans not overpriced? Anyway, the dates looked delicious, but I couldn’t justify myself paying $7 for 5 dates stuffed with brie.
I just couldn’t.
So, I bought some brie and dates and decided to stuff the dates myself for half the price!
I bought a buttery type of brie cheese, which tastes great when you combine it with honey and heavy cream.
When these little treats are combined with a glass of merlot or my Spanish Sangria, you will be able to relish the buttery undertones of the brie cheese and the luscious flavor of the dates. These are great for a crowd, especially for a tapas style dinner.
The holidays are right around the corner, so here is another recipe for the books!
Yields: 6-8 servings
1-16oz package dates, pitted (about 20 dates)
8 oz package creamy brie cheese, softened
1/3 cup chopped pecans or walnuts
1 tablespoon honey
1 tablespoon heavy cream
1/4 teaspoon pure vanilla extract
Pinch ground cardamom
Pinch sea salt
Peel off outer skin of the brie cheese. This skin is very bitter and you do not want to have it in the mixture.
Beat brie cheese by hand until semi smooth, then stir in honey, heavy cream, cinnamon, vanilla extract, sea salt and nutmeg until the mixture is smooth and spreadable. Mix in pecans.
Make a slit length wise in each date and remove the pit. Fill each date with a heaping teaspoon of brie mixture.
Bring to room temperature before serving.