BrokeAss Gourmet
Blistered Dates With Cream Cheese, Honey, and Mint
Today I experimented with briefly popping cream-cheese-stuffed dates under the broiler
brokeassgourmet.com
Published: December 28, 2011
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.
Ingredients
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
Directions
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.
For more brokeassness, visit brokeassgourmet.com.
> Email Gabi Moskowitz
To comment you must first create a profile and sign-in with a verified DISQUS account or social network ID. Sign up here.
Comments in violation of the rules will be denied, and repeat violators will be banned. Please help police the community by flagging offensive comments for our moderators to review. By posting a comment, you agree to our full terms and conditions. Click here to read terms and conditions.
