Medjool Dates with Brillat-Savarin & Toasted Pistachios

Posted On December 20th, 2014 Author Lia Rinaldo

Medjool Dates with Brillat-Savarin & Toasted Pistachios
Makes 20 – 24 pieces, depending on the size of the dates, from here.

One 200g wheel of perfectly ripe triple cream cheese, at room temperature
One 450g package of Medjool Dates
1/2 cup pistachios, shelled

1. Remove the cheese from the refrigerator and bring to room temperature.

2. Dry roast the pistachio kernels over high heat in a heavy based pan, until just beginning to colour, being careful not to burn them. Remove from pan to a paper lined plate, as the residual heat of the pan will continue to cook the kernels.When cool, pulse in the bowl of a small food processor until crushed. Alternatively, you can use a mortar and pestle or sharp knife.

3. Make an incision down one side of each date, and gently ease out the stone. Fill each date with a generous smear of cheese. Top with a sprinkling of crushed pistachios. Place on a platter and serve.

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