By Susan Pagani, Communications Director
Every year, around this time, Medjool dates turn up in the market. Huge and soft, they are the most lush of all dates, so honey-sweet it almost hurts. They are well nigh addictive.
There are about a million Medjool date recipes combining the delightfully chewy fruit with everything from peanut butter to bacon, citrus, ancho chilies and foie gras. However, I like them best with a little cheese and something salty to smooth out and counterbalance all that sweet goodness.
Take this little ditty to your next holiday party or potluck!
Stuffed Medjool Dates with Pistachios
1/4 cup goat cheese, at room temperature
1/4 cup mascarpone cheese, at room temperature
1/4 cup shelled, salted pistachios
Fresh ground black pepper
1. In a small bowl, mix together the cheeses, nuts and zest. Season with pepper.
