Dates Stuffed with Goat Cheese, Nuts & Dried Apricots

Here's another easy, do-ahead dish, to serve for pre-dinner cocktails. Using these small, decorative cupcake liners makes it easy for your guests to pick up the food (the dates are a little sticky). Try to buy plump dates of the Medjool variety, which are bigger than other varieties and easier to stuff. You can be flexible with the recipe, adjusting the proportions of the goat cheese to the nuts and dried apricots, to suit your taste.

Ingredients:

20 plump Medjool dates

8 ounces goat cheese, softened

1 teaspoon finely grated lemon rind

1/4 cup finely chopped nuts (walnuts, macadamia, pecan, etc.)

1/8 cup finely chopped dried apricots

Pine nuts or small pieces of walnuts or pecans (for garnish)

Procedure:

Slice each date into halves and discard the pit.

In a bowl, combine the goat cheese, lemon rind, nuts, and dried apricots; mash with a big spoon until thoroughly combined.

Stuff each date half with the goat cheese mixture; top with a pine nut or a small piece of walnut or pecan. At this point, the dates can be covered with plastic wrap and refrigerated for a few hours until needed.

Arrange nicely on serving platter, or use small, colored cupcake liners (see photo) to hold each date. Makes 40 stuffed dates.