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BrokeAss Gourmet

Blistered Dates With Cream Cheese, Honey, and Mint

Today I experimented with briefly popping cream-cheese-stuffed dates under the broiler

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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

Total cost of ingredients: $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 teaspoon 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 three to four 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.

Makes 30 stuffed dates.

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