Blistered Dates With Cream Cheese, Honey, and Mint
Today I experimented with briefly popping cream-cheese-stuffed dates under the broiler
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.
about 30 dried, pitted dates (any kind—I used Deglet Noor) $3.50
8 oz. cream cheese $1.50
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.
For more brokeassness, visit brokeassgourmet.com.
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