Ingredients:

  • 12 fresh Medjool dates
  • 4 oz (113g) goat cheese, softened
  • 1/4 cup (30g) whole almonds, toasted
  • 1 tablespoon honey (optional)
  • 1 teaspoon fresh thyme leaves (or 1/2 tsp dried thyme)
  • Pinch of sea salt
  • Fresh cracked black pepper (to taste)
  • Optional for garnish: additional thyme sprigs or chopped parsley

Instructions:

  1. Slice each fresh Medjool date lengthwise on one side to create an opening. Remove the pit if not already pitted.
  2. In a small dry skillet over medium heat, add whole almonds. Toast for about 3-5 minutes, stirring frequently, until golden brown and fragrant. Let them cool.
  3. In a bowl, combine the softened goat cheese, toasted almonds (chopped coarsely), honey, fresh thyme, sea salt, and black pepper. Mix thoroughly.
  4. Using a spoon or a piping bag, carefully fill each date with the goat cheese mixture until they are generously stuffed.
  5. For an extra layer of flavor, preheat your oven to 350°F (175°C). Bake the stuffed dates on a baking sheet for about 5 minutes.
  6. Arrange the stuffed dates on a serving platter. Garnish with fresh thyme sprigs or chopped parsley if desired. Serve warm.