Roasted Boursin Stuffed Dates
HB-12036 · Hand-built original · American
Pitted Medjool dates filled with Boursin cheese, baked until melty and topped with a brown butter walnut crumb, pomegranate seeds and chives.
AmericanAppetizer25 minServes 8157 kcalVegetarianEgg-freeDiabeticLow-SodiumRenal
Main ingredient: cheese
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:8quantities adjust to match
Ingredients
- 20-24 Large Mejdool Dates (pitted)
- 1 Package Boursin Cheese
- 1/2 Cup Unsalted Butter
- 1/2 Cup Walnuts (crushed)
- 1/2 Cup Panko Breadcrumbs (or substitute gluten-free breadcrumbs)
- 1/2 Cup Pomegranate Seeds
- 1/4 Cup Chives (finely chopped)
Method
- Melt the butter in a small saucepan over medium heat, stirring continuously, until it browns and bubbles, watching it closely so it does not burn.
- Stir the panko and crushed walnuts into the brown butter for 1 minute, then take the pan off the heat and set the crumb aside.
- Heat the oven to 350°F. Open each pitted date and fill it with about a tablespoon of Boursin cheese, lining the filled dates up in an 8x8-inch baking dish.
- Bake for 8 to 10 minutes until the cheese is melty and bubbling.
- Spoon a little of the brown butter crumb over each warm date, finish with pomegranate seeds and chopped chives, and serve.
Prep: 15 min · Cook: 10 min · Total: 25 min
Nutrition (per serving, where published)
157 kcalCalories
1.6 gProtein
4 gCarbs
15.8 gFat
7.6 gSaturates
1.2 gFibre
2.3 gSugars
2 mgSodium
30 mgCholesterol
88 mgPotassium
18 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data