Dates Stuffed With Pistachio Cream Cheese Recipes

PISTACHIO CREAM CHEESE STUFFED DATES

Steps:

• If they aren't already, run a small paring knife down the side of each of the dates in order to open them up.
• Stuff about a half tablespoon of cream cheese inside each date and press three pistachios into the cream cheese.

CHEESE-STUFFED DATES WITH PROSCIUTTO

Steps:

• In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.
• Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
• Arrange the stuffed dates on a platter and serve.

PISTACHIO-STUFFED DATES WITH COCONUT

Steps:

• In a food processor, puree pistachios until a thick paste forms, about 5 minutes. Season with salt. Spoon mixture into dates. Top with coconut.

YVONNE MAFFEI'S DATES WITH CREAM AND CHOPPED PISTACHIOS

Steps:

• Rinse and dry the dates. Make a clean cut along the side of each date to open, and remove the pit.
• Stuff each date with 2 whole almonds and lightly pinch closed. (The recipe can be made up to this point up to 2 days in advance. Store in an airtight container.)
• When ready to serve, arrange dates cut sides up on a plate or platter. Drizzle on the crème fraîche, making a dollop on each date. Sprinkle on the citrus zest, then the chopped pistachios. Serve immediately, as finger food or on plates with a small fork and knife.

GOAT CHEESE AND PISTACHIO STUFFED DATES

Steps:

• Stir together goat cheese, 2 tablespoons pistachios, and chives in a small bowl until smooth. Season with pepper.
• Arrange the dates, cut sides up, on a platter. Fit a pastry bag with a large round tip, and fill with goat-cheese mixture. Pipe mixture onto each date half to cover. (Alternatively, pipe goat-cheese mixture using a resealable plastic bag with 1 inch cut off of one corner, or simply spread mixture on dates with a butter knife.) Garnish dates with remaining tablespoon pistachios and more chives.