Description
These roasted Boursin stuffed dates with pistachios are a perfect balance of sweet, savory, and crunchy. The creamy Boursin cheese, sweet Medjool dates, and roasted pistachios create a flavor explosion. Roasting adds a golden finish, making this an ideal treat for any gathering or as a snack.
Ingredients
16 large Medjool dates, pitted
4 ounces Boursin cheese (garlic and fine herbs)
1/4 cup shelled pistachios, chopped
1 tablespoon honey (optional, for drizzle)
Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut a small slit in each date and remove the pit. Be careful not to slice them all the way through.
- Fill each date with a generous spoonful of Boursin cheese, ensuring even distribution.
- Top each stuffed date with chopped pistachios, pressing them lightly into the cheese to ensure they stick.
- Arrange the stuffed dates on a baking sheet lined with parchment paper.
- Roast the dates in the preheated oven for 8-10 minutes, or until they are warmed through and slightly golden on the edges.
- (Optional) Drizzle with a small amount of honey for added sweetness and garnish with fresh parsley before serving.
Notes
Add Bacon: Wrap each stuffed date with a small piece of bacon before roasting for extra savory flavor.
Switch the Nuts: Try other nuts like almonds or walnuts if pistachios aren’t available.
Spicy Kick: Add a pinch of chili flakes or cayenne pepper to the Boursin cheese for a spicy version.
Herb Swap: Swap the Boursin for goat cheese or cream cheese with fresh herbs like basil or rosemary.
Storage/Reheating: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat at 350°F (175°C) for about 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 2 dates
- Calories: 190
- Sugar: 12g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
