Best-quality Medjool dates or ripe yellow dates work best for this recipe. The yellow dates, in season now, are available at larger Middle Eastern markets. If they are too firm when you buy them, you can place them in the freezer overnight, then defrost them at room temperature; that will help soften them faster.
Yield: Makes 12 dates
- 12 large soft Medjool dates or 18 ripe yellow dates (see headnote)
- 4 ounces Bucheron cheese (may substitute a soft goat cheese)
- Assertively flavored olive oil
- Coarse sea salt
Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
Cut the dates open just enough to remove and discard the pits.
Cut the cheese into pieces just long enough to fit inside the dates, then insert a piece in each date. Arrange on the baking sheet. Drizzle the dates with a little oil, then sprinkle with a little salt. Bake for 6 to 8 minutes or until the cheese has softened.
From Washington caterer Vered Guttman.
Tested by Dean Felten and Bonnie S. Benwick.
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