Cozy Dates with Pistachios

These mouthwatering filled dates have become my quick solution for parties when I need a fancy starter without spending forever in the kitchen. When you bite into the soft Medjool dates stuffed with smooth Boursin cheese and topped with crunchy pistachios, you get an amazing flavor-packed nibble.

I first made these stuffed dates when I needed something quick but impressive for a Christmas party. They vanished faster than everything else on the table, and now my friends always ask me to bring them whenever we get together.

Ingredients

• Medjool dates: These big ones give you more space for filling and taste like natural caramel when they're heated
• Boursin cheese: The garlic and herb type brings a creamy zip that works wonderfully with the sweet dates
• Shelled pistachios: They add that must-have crunch and nutty taste. Try to find bright green ones without shells to make them look prettier
• Honey: Gives a shiny finish and boosts the dates' sweetness. Don't use the cheap stuff
• Fresh thyme: You can skip it, but it adds a fancy herb flavor that makes everything taste better

How To Make Roasted Boursin Stuffed Dates with Pistachios

Open the dates:

Take a sharp knife and cut each Medjool date lengthwise, just enough to pull out the pit while keeping the date in one piece. Don't cut too deep or they'll fall apart when filled.

Add the cheese:

Put about 1 teaspoon of Boursin into each empty date. Gently push the sides together so the date partly closes around the cheese. Make sure some cheese stays visible at the top so the nuts can stick to it.

Sprinkle the nuts:

Cover the exposed cheese with chopped pistachios, pressing them down lightly so they stick. The soft cheese will hold them in place, making a pretty textured topping.

Heat them up:

Set the prepared dates on a baking sheet lined with parchment, keeping them separated. Bake them for 6-8 minutes until they puff up slightly and the cheese warms but doesn't completely melt.

Add final touches:

Take them out and right away drizzle honey over them while they're still warm. The heat helps the honey spread nicely. If you want to make them extra fancy, put a tiny sprig of fresh thyme on each one.

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The first time I brought these to a dinner, my buddy who always said he hated dates ended up eating five! Something amazing happens when they warm up - the natural sweetness gets stronger and the cheese turns incredibly creamy. I learned that sometimes the easiest combos make the tastiest treats.

Choosing the Best Dates

You really need Medjool dates for this since they're bigger and fleshier than other kinds. Pick ones that feel soft and bendy but not mushy. Don't buy dates with sugar crystals on the outside - that means they're old and drying out. The good ones have shiny skin and smell like caramel when you open them up.

Make It Your Own

What's great about this snack is how easy it is to change up. I love the garlic and herb Boursin, but you could try the shallot and chive or pepper kinds too. Not into pistachios? Swap them for toasted walnuts, pecans, or even crushed macadamias. For extra flavor, try a tiny bit of sea salt on top or use balsamic glaze instead of honey.

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Serving Suggestions

These stuffed dates work great on a snack board with olives, sliced meats, and different cheeses. They taste amazing with crisp white wine like Sauvignon Blanc or a light bubbly prosecco that helps cut through the richness. I've found they taste best warm but not hot - about 5 minutes after coming out of the oven hits the sweet spot. Put them on a wooden board or white plate to make the colors stand out.

Storage Tips

These taste best fresh from the oven, but you can get them ready for baking and keep them in the fridge for up to 24 hours. Just wrap the baking sheet tightly with plastic. When you're ready to serve, let them sit out for 15 minutes before baking so they cook evenly. If you somehow have leftovers, you can keep them in the fridge and eat them cold or warm them up in a 300°F oven for 3 minutes.

Frequently Asked Questions

→ What’s the best way to prep the dates?

Slice each Medjool date along the length and take out the pit. This makes a neat space to add the filling.

→ Can I use a different type of cheese?

Absolutely! You can swap Boursin with soft cheeses like goat cheese, cream cheese, or mascarpone. Tweak flavors to match your taste.

→ What type of pistachios work best?

Choose shelled pistachios and give them a rough chop. Toasted ones add extra flavor, but using raw is totally fine too.

→ How long do I roast these in the oven?

Place the dates in a 375°F (190°C) oven for about 6–8 minutes. You want them warm with the cheese lightly melted.

→ What’s a good garnish for these?

Topping with fresh thyme looks fancy, but it’s optional. A pinch of sea salt or some cracked black pepper also adds a nice touch.

→ Can I make these ahead of time?

You can prepare the stuffed dates a few hours in advance. Keep them chilled in the fridge until you're ready to warm and serve.