You cannot even begin to imagine how wonderful this simple stuffed date is. I promise that they will disappear off the serving dish before all else. When my friend from Common Earth Farms first introduced me to these, I was totally hooked. So, of course, I stole the recipe and now claim it as my own: aka Bloomsbury Inn Stuffed Dates.
Fresh Dates (you can find them at the better grocery stores); buy at least 2 per person and you won’t go wrong with 3 per person.
2 Fresh Limes (zest only)
Feta Crumbles (plain goat cheese feta is best)
Quality Almonds, 1 per each date
Olive Oil (or as Rachel coined EVO)
Since I am one who likes to have all in order before I begin, I zest the limes before I begin. It keeps very well in a covered dish so the task can be done earlier in the day. I use a non-stick skillet.
Carefully pit the dates; be certain to extract the pit without cutting the fruit in half.
Place one whole almond in each date.
And, then stuff the date with the feta. Fill the pitted area full and press the date back together. Fill it full, but be careful not to overfill.
Heat the skillet over low heat. When warm, place the dates in the pan. Drizzle olive oil over the dates…not too much, but enough to sauté the fruit. Turn the heat up and sauté the dates; they will turn a little brown. Be careful to turn them continually so as not to burn a spot.
Remove the dates to a pretty serving dish – a Mediterranean plate is perfect. Sprinkle sea salt to taste and all of the lime zest over the dates. Serve hot!
I started out by saying “simple” stuffed dates, and they are easy to make and delicious to eat. They are well complimented by white wines…my friend, Gail, would serve a chardonnay, but sauvignon blanc also pairs well.