- Dish type
- Starters with cheese
- Goat's cheese starters
This is a very easy but good recipe. People will think you are a gourmet chef with these dates filled with goat cheese and pecans!
23 people made this
- 20 stoned dates
- 4 tablespoons soft goat cheese
- 20 ounces pecans
- 10 rashers streaky bacon, cut in half
- 125ml balsamic vinegar
- 1 tablespoon caster sugar
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Preheat oven to 180 C / Gas 4.
- Slice open the dates, and stuff each with about 1/2 teaspoon goat cheese. Top each date with a pecan, using the goat cheese to hold the pecans in place. Wrap each date with 1/2 rasher bacon.
- Arrange the wrapped dates on a baking tray. Bake 15 to 20 minutes in the preheated oven, until the bacon is crisp and evenly brown.
- In a saucepan over medium heat, mix the balsamic vinegar and sugar until thickened. Pour over the dates to serve.
Reviews & ratingsAverage global rating:(26)
Reviews in English (19)
These were great! I did not use bacon either. Yes if you don't like goat cheese, then don't make this recipe. I have never had goat cheese before and it is very smooth and creamy. I also have never had dates. I can't believe how good these were, everyone raved about them and asked for the recipe. I will make these for a Christmas appetizer.Very easy! yumyumyum-17 Dec 2004
This recipe is awesome!! I didn't use bacon and they turned out great!! Everyone loved this recipe even people that never tried dates before including myself!! You will want to eat all of them!! People thought I was a gormet chef how easy easy easy!! Try them for the holidays-10 Nov 2004
by Valerie Brunmeier
These are delicious! Super easy to assemble and great finger food for parties. I used thick cut bacon so I cut the slices in thirds and it was perfect. Definitely make as directed to get desired result. Don't skip balsamic reduction or bacon. These are both big elements of the recipe and these flavors blend in an amazing way. Leave one out and you'll get something completely different. I recommend moving dates to a paper towel after cooking to blot briefly before plating and drizzling with balsamic.-17 Jul 2011
Olives are used in Moroccan cooking, served as condiments or starters, and of course, set out for snacking. Almost any kind of cured olive will work on your appetizer table, but consider buying imported Moroccan olives such as those found at Mustapha's Moroccan online store.
This Dutch import to Morocco, dubbed "red cheese" because of its colorful paraffin wax coating, has become a standard, all-purpose cheese in Morocco. Add slices to miniature sandwiches, or cut it into small cubes when serving it as part of a cheese plate.
15 Burgers to Drool Over For 4th Of July And Beyond
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Prosciutto Wrapped Dates Stuffed with Gorgonzola
Hi there, this is Caroline from Caroline&rsquos Cooking . I&rsquom excited to be guest posting on Take Two Tapas, which I&rsquove been a fan of almost as long as I&rsquove been blogging.
It was the name that first caught my eye &ndash you see I spent some time living in Spain a few years ago and I LOVE tapas.
I&rsquove shared a few of my favorites on my site, like simple summer Spanish tapas, a Spanish cheese plate and white wine marinated steak with blue cheese .
And of course drinks to go alongside, as I know Jennifer would appreciate, like cava sangria.
If you&rsquod rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas &ndash and get straight to this delicious recipe &ndash simply scroll to the bottom of the page where you can find the printable recipe card.
Just take me to the Bacon Wrapped Dates Recipe Already!
If you&rsquod rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas &ndash and get straight to this delicious easy Stuffed Dates recipe &ndash simply scroll to the bottom of the page where you can find the printable recipe card.
I know Take Two Tapas is all about tapas in the broadest sense, and I think these tasty little bites should fit right in. They might not be the prettiest, but these prosciutto wrapped dates are ridiculously simple to make and taste amazing.
I first had bacon wrapped dates a few years ago at someone&rsquos house and was immediately in love. I mean, take two of my favorite things and put them together, they&rsquore either going to be a horrible disappointment or turn out amazing.
Thankfully, it was the latter. This version with prosciutto and cheese inside makes them that teeny bit fancier, but with that same characteristic sweet-salty mix.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy here.
All you need to do is slice the dates lengthwise to take out the stone, fill the middle with cheese then wrap it with a length of prosciutto. Put on a lined baking sheet and bake for around 15 minutes until the prosciutto is crisp and the cheese oozing.
Yes, some might escape, but if you leave them to cool a minute you&rsquoll find the cheese is still attached and so you can press it back in a bit or just nibble it as you eat the rest.
I filled some with goat&rsquos cheese, and others with gorgonzola. I&rsquod say gorgonzola probably works better and oozes less, but will be a little saltier so choose whichever you prefer.
You can skip the cheese altogether, but I do think it&rsquos worth adding if you&rsquore remotely a cheese fan.
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If you love this Stuffed Dates Recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the &ldquotried it&rdquo button &ndash you can now add pictures into reviews, too!), and be sure to help me share on facebook!
Whatever way you make these, you need to give these prosciutto wrapped dates a try. They&rsquore so easy to make and will disappear from your appetizer table in no time at a party.
Plus they&rsquore pretty great if you&rsquore just feeling like a snack. Not that I have any experience of that one, of course. Enjoy!
SMOKED SALMON GOAT CHEESE BRUSCHETTA
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Easy smoked salmon goat cheese bruschetta. 20 minute appetizers that look fancy like something you’d find in a high-end restaurant. Nobody needs to know that they’re totally effortless to make!
Salmon. Salllllll mon. Smoked salmon is the star today in my smoked salmon goat cheese bruschetta recipe.
Give this girl some cheese and a baguette and she’s (i’m) all set. And here i’ve fulfilled both requirements. That’s why this smoked salmon goat cheese bruschetta is a new favorite snack/appetizers/breakfast/meal of mine.
The hubby and I absolutely love the combination of bagels with cream cheese and lox. That’s where the idea for this appetizer stems from. Only it’s fancy sh-mancy enough for a weekend get together with friends and family. And did I mention easy enough to whip up for a date night on a weeknight too?
Anees said that this smoked salmon goat cheese bruschetta was definitely a keeper. In fact, I can’t remember the last time he expressed so much enthusiasm for a fancy looking appetizer!
He’s a no frills, just the main meal kinda guy.
The smoked salmon can be layered on thick like I did. Or you can cut the quantity by half to make them lighter. The hubby insists on thick layers of smoked salmon, so that’s the way we do it around here.
The goat cheese for this bruschetta recipe is whipped up with cream cheese to provide a light, airy pillow-like cheese layer that’s simply flavored with a handful of chives, a little richness from mayo, and a little bit of garlic.
This is easy, easy, easy. Lots of flavor in this recipe with less than 10 ingredients!
Make sure to toast your bruschetta with a good brushing of olive oil on both sides. The crunch from the bruschetta pairs wonderfully with all the textures in this smoked salmon goat cheese bruschetta recipe.
You can make the whipped goat cheese portion of the recipe before hand and just assemble this together the day you serve. Whipped goat cheese mixture can be made up to 48 hours in advance. Just make sure to bring it back to room temperature so that it smears easier on the toasted baguette.
So run, don’t walk. I your guests and I NEED you to make this recipe. And I promise you these smoked salmon goat cheese bruschetta bites will be flying off the plate!
Disclosure: This post is sponsored by Organic Creamery. I have not received any monetary compensation for this post. The company did provide product. All opinions expressed are my own.
A Belated Brunch
With everyone recovered and being Blessed with Beautiful weather our “B” Brunch was held at Pauline’s.
Beetroot and Haloumi Salad
Joan, our newest recruit, brought along a Beetroot and Haloumi salad.
Di produced Bocconcini-stuffed Chicken balls served with Bacon and corn omelette fritters. For those with more spicy palate, this could have chili and herbs added to the mince.
Bocconcini-stuffed Chicken balls
Pauline experimented with Bacon, Basil and Brie quiche muffins served with Broccoli, Butter Beans and crispy Bacon salad – with Balsamic vinegar dressing, of course. These are also tasty served cold. For a lighter version the cream could be replaced by light milk.
Laura provided multiple courses Bocconcini rolls, a white Bean dip with Pita chips and a Blueberry cheesecake.
Bocconcini Rolls and White Bean dip
Kathy modified a recipe from an old magazine by using fresh chili to produce Braised Broccoli with Brown Rice.
Wendy’s desserts included Banana-Blueberry cupcakes (gluten-free) and Beetroot Icecream. For variety, Wendy and Pauline served the icecream with a choice of Chili chocolate sauce or Clove and Chili chocolate sauce.
Chris couldn’t attend but sent her recipe for Bacon, Bean–shoot, Broccoli and Bok Choy stir-fry. See our Recipes page for all of our recipes.
Try These Variations
- Roasted red pepper and goat cheese
- Snipped fresh chives and dill with cream cheese (substitute 4 ounces of cream cheese for 1/2 cup of the milk)
- Lox and capers. Garnish soufflé with a dollop of crème fraiche.
- Cottage cheese and dill
- Blue cheese, bacon and red onion
- Green chilies, Cheddar and chorizo
- Ham and Cheddar
- Brie cheese and fresh pears
- Parmesan cheese shavings and fresh, chopped basil leaves
"All happiness depends on a leisurely breakfast." —John Gunther
5 Fabulous phyllo appetizer recipes
If you’re intimidated by those paper thin sheets of phyllo dough, we’ve got five appetizer recipes that will give you finger food confidence for your next cocktail party or multicourse dinner party. Using phyllo dough is easy and here are five appetizer recipes to prove it.
Fresh fig and goat cheese phyllo triangles recipe
Figs and goat cheese are made for each other, especially when they are tucked in between light, flaky sheets of phyllo. Be sure to keep phyllo sheets covered with a damp towel until you’re ready to use them this will make them easier to handle and keep them from drying out.
- 8 ounces goat cheese, softened
- 1/4 cup finely chopped pecans
- 2 tablespoons honey
- 1/4 cup olive oil
- 20 sheets phyllo dough
- 15 fresh small figs, coarsely chopped
- 1/4 cup balsamic vinegar
- Preheat oven to 350 degrees F.
- Use your fingers to crumble goat cheese into a medium bowl. Add pecans and honey and mix well.
- In a medium bowl, combine goat cheese and walnuts, mixing well.
- Stack four sheets of phyllo on a cutting board, lightly brushing each sheet with oil. Use a sharp knife to cut stack into six squares. (Keep remaining sheets of phyllo covered with a damp towel.)
- Place one tablespoon or so of chopped figs on the center of each square. Top with two to three teaspoons goat cheese mixture. Drizzle with a little vinegar.
- Brush the edges of phyllo squares with water and bring opposite corners together to form a triangle, pressing the edges together to seal. Place on a large baking sheet and brush each triangle with olive oil.
- Repeat four more times to use remaining phyllo sheets and filling ingredients. You will have 30 triangles.
- Bake for 12 to 15 minutes or until phyllo is golden brown. Serve warm.
Avocado shrimp bites recipe
If working with sheets of phyllo freak you out, take advantage of ready-to-bake phyllo cups. Athens Foods offers 15-count packages of mini phyllo shells that require nothing more than filling and baking. In this easy appetizer recipe, you don’t even need to turn on the oven.
- 2 ripe avocados, halved, pitted, peeled, mashed
- 6 ounces salad shrimp, chopped
- Finely grated zest and juice of 1 lime
- 2 tablespoons chopped cilantro plus more for garnish
- 2 tablespoons minced green onions
- 1 tablespoon light mayonnaise made with olive oil
- Pinch of cayenne or more to taste
- 15 Athens Mini Fillo Shells (1 box)
- In a medium bowl, combine avocado, shrimp, lime zest and juice, green onions, mayonnaise and cayenne.
- Fill each shell with avocado mixture and garnish with a sprinkling of cilantro. Serve immediately.
Phyllo-wrapped baked Brie recipe with orange marmalade and walnuts
Baked Brie is an elegant yet simple appetizer that you can pull together in minutes. Bake time is 20 minutes and you need 10 minutes to cool, so time your prep accordingly.
A good canapé recipe is handy to have up your sleeve for dinner parties and other get-togethers where finger food and bite-sized snacks are preferred over full-on plated meals.
Cheese canapés are always a favourite party nibble. Bruno Loubet's Roquefort and cranberry endive is a really easy canapé to make and a real winner in both looks and taste.
Fritters, croquettes or beignets are great to have on offer. Martin Wishart's Smoked haddock croquettes with pea purée would be wonderful at a summer garden party, whilst Galton Blackiston's Cheddar beignets with sesame dressing would be a great vegetarian canapé option.
Crab, oysters and other seafood are wonderful to tease into pâtés, place onto crispbreads or wrap up in pastry, lettuce or bacon. Adam Gray's Cornish crab with pink grapefruit mayonnaise makes a lovely party dip, while Salmon gravlax with horseradish from Agnar Sverrisson is a piquant bite your guests will delight in. For a playful canapé idea, try Josh Eggleton’s signature Scallop pops – fuss-free but full of flavour.
Lisa Goodwin-Allen's Turkey sausage meat puff pastry canapés would also make a wonderful festive snack, if you are looking for Christmas canapés to entertain your guests.
Pancetta Dates Stuffed With Goat Cheese (Dream Dates?) March 8, 2008
I made these wonderful dates stuffed with goat cheese as an appetizer for a friend’s birthday party last week. People just loved them, and I have a lot of vegetarian and/or Jewish friends, so I was glad that I was able to make a great appetizer that everyone could eat.
Pancetta Dates Stuffed With Goat Cheese (Dream Dates)
24 (or more) pitted dates – Medjool or whatever they have at the store
24 blanched almonds
6 ounces good goat cheese (plain or herbed, softened)
A few strips of pancetta, cut into 24 thin, skinny slices (about the size of a strip of bacon)
Also need: 24 toothpicks, soaked in water for 10 minutes or more
First, preheat your oven to 500 degrees Fahrenheit and set your goat cheese out to soften a bit. Then, get your dates and stuff them with an almond each. Then put your goat cheese into a pastry bag or a sturdy Ziploc bag with a small corner cut out of it and fill the dates the rest of the way with the goat cheese.
Wrap each stuffed date with a strip of pancetta and secure with a toothpick. Put these on parchment paper on a cookie sheet or other oven-safe pan with sides. Broil until the cheese is bubbly and serve right away.
For a recipe with only four ingredients, these little nuggets of joy are inexplicably complex. The honey sweetness of the dates, and the goat cheese adds a smooth yet inexplicable complexity to these things. And the almond balances everything out with a little crunch. I made a bunch without almonds, and they were just as good.
– For vegetarians, just leave out the pancetta. It works great, and no need to bother about the toothpicks.
– Use bacon instead of pancetta
– Wrap a fresh basil leaf around the stuffed dates before you wrap them in the pancetta.