The restaurant is no longer open, but the chef gave her the recipe so that she could make them for herself if she felt like putting in the work. She loves food but not cooking...so she came to me to ask me if I'd help. Since I love them too, it didn't take much convincing. We made them for a tea party at my house a while back, but this time I helped her make them to bring to a murder mystery party because I had the proper equipment and it's always nice to not have to cook alone :)
The recipe as written when Andrea got it was for a much larger amount, and the amounts of the components as written weren't proportional to one another (for example, we ended up with LOTS of extra pesto the first time) but after making it twice I think I have it adjusted to a home setting reasonably well.
Notes:
- It is important to use medjool dates. They are larger and softer than dried dates. Making this was the first time I had a reason to shop for them. I found them pitted and packaged in the produce section of the grocery store, in the bulk section of a grocery store that sold bulk items by weight (also pitted), and sold by weight in the produce section of an Asian market (still contained pits). The Asian market was by far the cheapest option. We determined that there are about 32 dates in 1 pound.
- Since this recipe is from a restaurant, the weights are of fully prepared/peeled ingredients. When buying ingredients, you may want to get slightly larger amounts of things that have skins or things that need to be removed before use (like garlic and shallots).
- MAKE AHEAD TIPS: If making ahead, stuff but do not bake the dates or put the pesto on them, and keep in the refrigerator wrapped in saran wrap or in an airtight container in a single layer. Keep pesto separately in an airtight container in the refrigerator with plastic wrap over the surface to prevent browning. (I think these could be kept for up to 2 days before baking and serving.)
- Stuffing and pesto can also be frozen.
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RECIPE:
Goat Cheese Stuffed Dates with Hazelnut Pesto
from 43 North in Madison, WI
Makes 32; serves about 6-8
Dates
32 medjool dates (about 1 lb)
Goat Cheese Filling
11g (about 2 ½ tsp) garlic, minced
25g (about 1 ½ tbsp) shallot, minced
3g (about ½ tsp) fresh thyme, stems removed, chopped
25g (2 tbsp) unsalted butter
225g (8 oz, 1/2 lb) chevre/goat cheese
1/8 tsp ground black pepper
Spinach Hazelnut Pesto (yields about 1 cup)
75g (2.6 oz, a little over 1/8 lb) hazelnuts, toasted
7g (about ½ tbsp) fresh garlic, chopped
57g (2 oz) fresh baby spinach leaves
1 g (1/4 tsp) salt
113g (about 4 fl oz/ ½ cup) olive oil
Slice dates open lengthwise (do not cut in half) and gently squeeze out the pits if they still contain pits. Set aside.
To prepare goat cheese filling: Gently cook garlic, shallot, thyme, and butter together on medium-low heat until shallots are soft and translucent. Transfer to a stand mixer. Add goat cheese and pepper and whip in a stand mixer using paddle attachment until blended and fluffy.
Preheat oven to 400°F. Spoon about ½ tablespoon of filling into each date (or more to fill; swipe off excess with your finger) and squeeze (mostly) closed. Place stuffed dates on a baking sheet lined with foil and put in oven. Bake until dates are heated through and have softened slightly, about 8-10 minutes. Meanwhile, prepare hazelnut pesto.
To prepare hazelnut pesto: Place half of the toasted hazelnuts, garlic, and salt in a food processor and process until finely ground and sandy looking. Add spinach and oil and process until smooth. Add remaining hazelnuts and pulse until nuts are chopped but still slightly chunky (about 10-12 pulses).
Spoon pesto over warm dates. Serve immediately.
