Name: Holiday Appetizers: Stuffed Dates with Cheese and Herbs
Ingredients: 4 oz plain goat cheese (also known as chevre); 2 tsp fine minced fresh rosemary; 2 tsp fine minced fresh thyme; 2 tsp minced shallot; ½ tsp fresh ground pepper; ½ tsp kosher salt; 9 oz Medjool dates, pitted (about 20-24 dates); 20-24 whole pecans

Ingredients

Scale

4 oz plain goat cheese (also known as chevre)
2 tsp fine minced fresh rosemary
2 tsp fine minced fresh thyme
2 tsp minced shallot
½ tsp fresh ground pepper
½ tsp kosher salt
9 oz Medjool dates, pitted (about 20–24 dates)
20–24 whole pecans

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Instructions

Place the plain goat cheese, minced rosemary, thyme, shallots, salt and pepper in a small bowl. Use the back of a fork to mash the herbs, shallots, and spices into the cheese, mixing until the ingredients are evenly distributed throughout.
Gently pinch the dates to open the little center pocket left when the pit was removed. Spoon a couple of teaspoons of cheese mixture into the pocket, mounding the cheese if necessary.
Top each stuffed date with a pecan, pushing the nut partway into the filling.
Place stuffed dates on a platter and serve immediately, or cover with plastic wrap and store in refrigerator until ready to enjoy. For best flavor and appearance, serve within 24 hours.