Stuffed Dates with Goat Cheese and Toasted Coconuts
Stuffed Dates with Goat Cheese and Toasted Coconuts
Stuffed dates have been around for years but so has wrapping them in bacon. This version is stuffed with cheese, yes the classic, but finished with toasted coconut for a hint of the tropics. Since the coconut is unsweetened, it pairs nicely with the sweet date and creamy goat. I think you will find that even the kiddos will love them!
Yield: 12 dates
Oven: N/A
Preparation time: 15 minutes
Cook Time: N/A
2 tablespoons shredded unsweetened coconut
12 Medjool dates
2-ounces goat cheese
Method:
1. In a small sauté pan over medium heat, toast coconut until lightly golden in color, approximately 3 minutes. Transfer to a plate or bowl to cool.
2. Meanwhile, using a sharp knife make a slit halfway through each date (lengthwise) and remove the pit. Using a spoon, stuff each date with a small amount of goat cheese followed by toasted coconuts.
3. Best served at room temperature.
Kitchen Note: Feel free to use blue or Gorgonzola for a “spicier” variety.