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Serves: 4

10 Medjool dates

3tbsp creamy goats cheese

2tbsp shelled pistachios, roughly chopped

a few pomegranate seeds*

tiny mint leaves, to decorate

Serves 4 approx as part of a canape selection  These decadent Medjool dates take moments to prepare, but are so delicious and look beautiful. The Medjool date is the king of dates in both taste and size, with a chewy caramel flavour that goes so well with the lemony goats cheese and crunchy nuts. 1. … Continue reading "Dates stuffed with goats cheese, pistachios & pomegranate seeds"

Serves 4 approx as part of a canape selection 

These decadent Medjool dates take moments to prepare, but are so delicious and look beautiful. The Medjool date is the king of dates in both taste and size, with a chewy caramel flavour that goes so well with the lemony goats cheese and crunchy nuts.

1. Slit the dates open, but don’t cut completely all the way through. Remove the stone. Take a teaspoon of goats cheese and stuff the date.

2. Sprinkle over the pistachios and carefully place a few pomegranate seeds on the cheese.

3. Add a few little sprigs of mint for decoration.

*Top tip: I use frozen pomegranate seeds as you only need a few so there is no waste. I defrost on some kitchen roll on a plate.

Charlotte’s wine recommendation: 

I love these with a dry white. Chapel Down’s Classic NV Brut is perfect. Their award-winning vineyard, just outside Tenterden in Kent, produces outstanding sparkling wines, and this has just the right balance of fruit and minerality that makes it a match made in heaven with these creamy, sweet dates.

The Needy Greedy

Charlotte is a food writer and runs cooking courses. 

Find @theneedy.greedy on Instagram and Facebook for course information or contact Charlotte directly for private lessons.

  • words:
  • pictures: David Merewether

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