Amazing appetizer to serve with Champagne

Dats Stuffed With Goat Cheese Best Appetizer for Champagne

Dates stuffed with Goat Cheese

If you’re like us, you have a ton of cookbooks that you sift through before every party. And if you’re like us, there’s one or two recipes that you always go to for those parties. Maybe they are easy recipes, or maybe they are amazing recipes to pair with wines. Or, perhaps they’re just great appetizers that get the party off on the right foot. I’d like to share one of our favorite recipes, taken from Williams-Sonoma, Entertaining, by George Dolese, that fits all of those categories. This recipe is easy, makes great appetizers, and those appetizers are perfect to pair with Champagne.

This delicious appetizer is so easy to make, my 12 year old son was the chef. He had a tiny bit of help from us, but in general, he did everything from preparing the dates, to stuffing them, topping them, and baking them. Therefore, even if you have no cooking skill, you can make a perfect appetizer to impress your guests.  We’ll cover the recipe step by step, and recap at the end.

Dates Stuffed With Goat Cheese

The Williams-Sonoma Entertaining book recommends you use Medjool dates, however, our grocery store just had “dates” and they worked fine. I don’t like to discriminate. Start by preheating your oven to 375 degrees.

Lightly oil a baking dish that is just large enough to fit your dates in a single layer

making goat cheese stuffed dates Coat Pan With Oil

Coat Pan With Oil

Take a paper towel and use it to wipe the oil on the pan, removing excess. You want your dates to not stick to the pan, but you aren’t deep frying them. That’s for Paula Dean!

Put 1 TBS of olive oil in a small fry pan and warm on medium heat for 1-2 minutes.

Warm Oil in frying pan for dates stuffed with goat cheese

Warm Oil in frying pan

Once the oil is warmed, you’ll pour 2 TBS of plain breadcrumbs (or panko)  into the pan and cook, stirring constantly, until they are evenly golden brown, about 1 1/2 minutes.

cooked breadcrumbs for goat cheese stuffed dates

Golden brown breadcrumbs

Remove pan from heat and transfer crumbs to a plate, letting them cool. While the breadcrumbs cool, start pitting your dates. Using a sharp paring knife, slit the top of each date lengthwise, and carefully pry the pit out.

remove pits for dates stuffed with goat cheese

Pit the dates

Be careful not to make the slit on top of the dates too long, or your goat cheese will ooze out when baking. It takes a little practice, but you’ll get it. You want to make a little pocket in each date to stuff the goat cheese into.

date pocket for goat cheese appetizer

date pocket for goat cheese appetizer

Once all of your dates are pitted, you’ll begin filling them with the goat cheese. Using a small spoon, gently fill each date with enough goat cheese that it just crests the top of the date.

Stuff your date pockets with goat cheese

Stuff your date pockets with goat cheese

Once all of your dates are stuffed, arrange them in a single layer in your lightly oiled pan. Top each date with some of the toasted breadcrumbs.

Top Dates with toasted breadcrumbs

Top Dates with toasted breadcrumbs

Once all of your dates are stuffed and topped with breadcrumbs, you’re ready for the bake. Bake dates on 375 until warmed, about 10-12 minutes.

Bake Goat Cheese Stuffed Dates for 10 min on 375

Bake Goat Cheese Stuffed Dates for 10 min on 375

Remove from oven and carefully transfer to serving dish. The dates will be hot, so use a spatula or tongs.

Goat Cheese Stuffed Dates

Goat Cheese Stuffed Dates

These dates are simple to make, and delicious. They’re a surefire appetizer to serve at any party. The dates also  pair perfectly with Champagne or sparkling wine.

We paired our dates stuffed with goat cheese with an excellent Champagne from Vilmart & Cie, the NV Grand Cellier Brut, Premier Cru.

Champagne Vilmart & Cie Grand Cellier Brut Premier Cru

Champagne Vilmart & Cie Grand Cellier Brut Premier Cru

The Vilmart & Cie “Grand Cellier” Brut Premiere Cru is a blend of 70% Chardonnay and 30% Pinot Noir. The Brut NV Premier Cru Grand Cellier is the first in a line of specialty and Tete de Cuvees in the Vilmart line up. The blend is aged 3-5 years on the lees before degorgement, which helps create a full and rich mouth feel. This is a great NV Champagne incredible length, sophistication and mineral strength that is not usually found in non-vintage Champagne. The high percentage of Chardonnay provides a fresh apple and light tropical fruit note that is a beautiful and harmonious balance between crisp and full. Alder Yarrow from Vinograpy rated this $73 Vilmart & Cie “Grand Cellier” Champagne between 9 and 9.5 out of 10.

If you make these dates, let me know what you think. And more importantly, let me know what Champagne you pair them with.

 

Goat Cheese Stuffed Dates

ingredients

  • 1 T olive oil
  • 2 T fine dried bread crumbs or panko
  • 24 large dates, preferably Medjool
  • 1/4 lb soft fresh goat cheese

directions

  • Preheat oven to 375. Lightly oil a baking dish just large enough to hold dates in single layer.
  • In a small frying pan, over medium heat, warm the olive oil. Add the bread crumbs (or panko) and cook, stirring constantly, until they are evenly golden brown, about 1 1/2 minutes. Remove pan from heat and transfer crumbs to plate, let cool.

  • With a small knife, make a small lengthwise incision in each date. Carefully remove the pits. Stuff 1 t of goat cheese into cavity left by the pit.

  • Arrange the dates, with goat cheese side facing upward, in the prepared dish. Sprinkle the crumbs evenly over the top. (The dates can be prepared up to this point 24 hrs in advance. Store, tightly covered in refrigerator.)

  • Bake the dates until warmed through, 10-12 minutes. Transfer to a serving platter and serve warm.

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7 thoughts on “Amazing appetizer to serve with Champagne

  1. David Crowley says:

    Totally agree–very easy to fall back on a few tried-and-true recipes for party appetizers. Good to add new ones to the mix, I’ll save this to try.

  2. Those sound pretty yummy. Now all I need is a party excuse. I may try them with some beers as a substitute for the champagne, though. Will let you know.

  3. I’ve never tried dates before but I do love goat cheese. :) 

  4. These look fabulous! I’ve stuffed them with mascarpone cheese but have never done the bread crumbs on top; I’m sure I would love that little crunch and I know I would love the goat cheese.

    I was just at Happy Hour on Friday night with some friends and the restaurant I went to makes another easy and fabulous date appetizer. Same treatment to remove the pit but replace it with a whole pecan. Wrap the date in a slice of bacon (I’m imagining each slice is probably cut into thirds since it only went around the date a bit more than once to just overlap ends). Though served without a skewer I would probably toothpick the bacon to insure it does fall off! Grill the bacon dates until the bacon is crispy.

    Now I want a date night. No…not that kind! The food kind.

  5. Oh, yummy, these sound delicious, I’ve had this as a cold appetizer, but baking with breadcrumbs sounds divine! 

    Joyflower
    JoySilk.blogspot.com 

  6. Nom!! I need to make these asap, even though I’ll eat them all myself b/c the bf doesn’t like goat cheese! I like the crunchy bread crumb addition. Great appetizer post!

  7. Looks muy yummy! I’ve typically used hazelnuts for the crunch, but breadcrumbs sound like a tasty alternative. Wondering though if have you ever tried wrapping them in bacon, my personal favorite preparation, but what’s not great wrapped in bacon?

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