Spain – Stuffed Dates with cheese and walnuts

February 26, 2014 Published by 5 Comments

I haven’t been posting many recipes lately so I thought I’d offer this simple one to go with my last post since we drove through date palm groves on the way up from Marbella to Barcelona. Here is a simple but delicious way to make a different kind of “tapa” that I have seen served here and sold in food stores. You can serve it as  part of a tapas offering or with a cheese selection along with champagne, wine or a good sherry. The dates must be ripe and sweet. They balance beautifully with the blue or goat cheese and the crunch of the walnuts. If you stuff them with cheese you can try using chopped caramelized nuts instead of the fresh ones I am showing here. You can either stuff the dates with the cheese or just serve the cheese alongside.

Not much more to say at the moment. It’s a very simple but delicious little thing.

Enjoy.


 

Ingredients:


 

Ripe dates

Blue cheese or goat cheese

Beautiful fresh walnuts or caramelized nuts (see here)


 

Directions:


 

Make a slit with a knife in each date, just enough to pen it up and remove the pit but do not break it too wide open.

Spoon a little cheese into the cavity and top with chopped nuts.

Alternatively, stuff the dates with only the nuts and serve the cheese on the side.

Serve at room temperature.

Dates

Dates

Dates from Murcis

Dates

Stuffed dates with goat cheese

Stuffed dates with goat cheese

Cheese with quince preserve

Cheese with quince preserve

 

Salamanca elite neighbourhood

Salamanca elite neighbourhood. Look at the artichokes. As they say on Seinfeld,  they are real and they are gorgeous.

  • George

    Usually, not a date lover. But the combination with cheese, converted me.

  • Sherri-Lee

    Mmmmmmmmm. Looks delicious. Hope you are enjoying 🙂

  • Philomena Whiteside

    Dina please cut your holiday short and come back home and invite me for dinner,I can hardly stand it any longer!!! Philly

  • They are real and they are gorgeous…dates, artichokes, so much to explore. I also love this simple appetizer. It allows the true flavours of each ingredient to shine.

    • Dina

      Val, my vegetarian persuasions do not justice to the food in Spain.