A twist on the classic and yummy goat-cheese stuffed dates, I used figs instead of dates to make this popular middle-eastern dish. The creaminess and tartness of the goat cheese contrasts the sweetness of the figs, and the herbs add an accent of color to the plate. I would recommend trying out different varieties of goat cheese with this recipe to see which one suits your taste since there are so many different types out there…but of course I used Trader Joe’s Herbed Chèvre! If you warm these up in the oven or on the stove top they taste even better 🙂
6 dried dates
About 6 teaspoons herbed goat cheese
1 sprig rosemary
1 sprig thyme
2 tsp chopped pistachios
olive oil (optional)
- Cut the tip off each fig. Using your thumb and forefinger, pinch the edges of the fig all around in order to make room for the goat cheese filling.
- Place about a teaspoon of the herbed goat cheese in each fig. Wash and dry the rosemary and thyme and place a few pieces in each fig. Warm the stuffed figs in a skillet with a lid on low heat (or warm in the oven on a low heat setting.) After 3-5 minutes, remove the figs from the pan (the goat cheese should be warm and look melt-y.)
- Place figs on a plate and top with the chopped pistachios. Place a few drops of good quality EVOO and a bit of black pepper on top (optional). Enjoy!