Maple Nut-Filled Dates

Christina Schmidhofer

After a day of skiing, Leslie Freeman wanted a bite of something quick, rich, and sweet. She came up with these cheese-filled dates, which make a great appetizer or après-ski snack. She uses Bellwether Farms' flavorful, creamy crescenza cheese, made in Sonoma County. You can substitute another soft cheese, such as teleme or brie. PREP AND COOK TIME: About 15 minutes

Yield: Makes 20 date halves; 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 114
  • Calories from fat: 35%
  • Protein: 1.8g
  • Fat: 4.4g
  • Saturated fat: 1.5g
  • Carbohydrate: 18g
  • Fiber: 1.3g
  • Sodium: 41mg
  • Cholesterol: 5.1mg

Ingredients

  • 10 Medjool dates
  • 1/4 cup soft cheese (see note above)
  • 1 tablespoon butter
  • 1/4 cup chopped walnuts
  • 1/4 cup maple syrup

Preparation

  1. 1. Cut dates in half lengthwise and remove pits. Spoon about 1/2 teaspoon cheese into the cavity of each date half. Arrange dates on a serving plate.
  2. 2. Melt butter in a 1- to 2-quart pan over low heat, then increase heat to medium and cook until butter is foamy and starting to brown. Add nuts and stir constantly for 1 minute. Add syrup and reduce heat to maintain a simmer. Cook 1 minute, stirring frequently. Remove from heat.
  3. 3. Lift nuts from the syrup with a slotted spoon and press a few pieces into the soft cheese in each date. Drizzle syrup over the dates and serve warm.
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Maple Nut-Filled Dates Recipe at a Glance
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