Stuffed Dates with Goat Cheese Pistachios and Harissa Honey

How to Make Stuffed Dates with Goat Cheese Pistachios and Harissa Honey

1. 1

   Step 1: Prep and pit the dates

   Working with one date at a time, make a lengthwise slice and remove the pit, keeping each date mostly intact as a little pocket. Set the pitted dates on a tray or cutting board while you prepare the filling.

   For this step

   • 12 piecesMedjool dates, pitted
   
2. 2

   Step 2: Make the goat cheese filling

   In a small bowl, combine the goat cheese with the lemon zest, a squeeze of lemon juice (about 1 teaspoon), the olive oil and a pinch of flaky sea salt. Stir or beat with a fork until smooth and spreadable, adjusting seasoning to taste.

   For this step

   • 4 ozFresh goat cheese (chevre)
   • 1 smallLemon (zest and juice)
   • 1/2 tspFlaky sea salt
   • 1 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Chop pistachios and stuff dates

   Roughly chop the pistachios so they’re small but still have texture. Using a small spoon or a piping bag, fill each pitted date with about 1 teaspoon of the goat cheese mixture, then press a few chopped pistachios on top of each filled date.

   For this step

   • 1/3 cupShelled pistachios, roughly chopped
   
4. 4

   Step 4: Warm the harissa-honey

   In a small saucepan over low heat (or in a microwave-safe bowl for 10–15 seconds), gently warm the honey until pourable, then whisk in the harissa paste and 1 teaspoon lemon juice until fully combined and smooth. Taste and add a tiny pinch of salt if needed to balance the heat and sweetness.

   For this step

   • 1 tspHarissa paste
   • 2 tbspHoney
   
5. 5

   Step 5: Finish and serve

   Arrange the stuffed dates on a serving platter, drizzle them with the warm harissa-honey, and finish with a light sprinkle of flaky sea salt and any remaining pistachio pieces. Serve immediately, or refrigerate up to 6 hours and warm the harissa-honey again briefly before serving.
   

1. Working with one date at a time, make a lengthwise slice and remove the pit, keeping each date mostly intact as a little pocket. Set the pitted dates on a tray or cutting board while you prepare the filling.
2. In a small bowl, combine the goat cheese with the lemon zest, a squeeze of lemon juice (about 1 teaspoon), the olive oil and a pinch of flaky sea salt. Stir or beat with a fork until smooth and spreadable, adjusting seasoning to taste.
3. Roughly chop the pistachios so they’re small but still have texture. Using a small spoon or a piping bag, fill each pitted date with about 1 teaspoon of the goat cheese mixture, then press a few chopped pistachios on top of each filled date.
4. In a small saucepan over low heat (or in a microwave-safe bowl for 10–15 seconds), gently warm the honey until pourable, then whisk in the harissa paste and 1 teaspoon lemon juice until fully combined and smooth. Taste and add a tiny pinch of salt if needed to balance the heat and sweetness.
5. Arrange the stuffed dates on a serving platter, drizzle them with the warm harissa-honey, and finish with a light sprinkle of flaky sea salt and any remaining pistachio pieces. Serve immediately, or refrigerate up to 6 hours and warm the harissa-honey again briefly before serving.