Thursday, August 23, 2012

Medjool Dates with Chevre and Reduced Balsamic



I love the simple things in life. Whether it is just reading a exalted book, playing with my doggie or listening to a remarkable song. When it comes to cooking, combining a finite number of great ingredients often produces great results. If you mix up the sweet, savory, salty and sour – the combination is often quite memorable.


A couple weeks ago my account executive and I took one of our wonderful clients to lunch. While we were catching up, the conversation turned to food. I know you are all saying – what a surprise? Our client very much enjoys dining out around town and experimenting at home with a variety of dishes. I shared that my hubby and I have a tradition of having wine and appetizers every Friday night. Sometimes just with the two of us and other times with friends.

Our client proceeded to share a very simple recipe that he and his wife make quite often. After hearing the simple list of ingredients and the flavor profiles, I knew that I had to make this. Here is the recipe, although it is rather a free form appetizer and I hope that you enjoy with a great glass of wine.


Medjool Dates with Chevre and Reduced Balsamic

Makes 12

12 Medjool Dates
4 T. Chevre (goat cheese)
½ C. Balsamic Vinegar
Fleur de Sel

With a knife, cut a slit in each date to remove the pit. Slightly push the ends inward to form an opening for the goat cheese. Add approximately 1 teaspoon of chevre to each date. You can always add more if you desire.

In a small sauté pan, add the balsamic vinegar and put it on medium heat. You will need to watch the vinegar to prevent burning. Cook for about 5 to 10 minutes until the vinegar resembles syrup. Let cool for a few minutes before drizzling over each date. Sprinkle the fleur de sel over each date.

17 comments:

  1. Looks good Lisa. I would have never thought to make these but I bet they are tasty.

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  2. A delightful combination of flavor and texture...a must try!
    Hope all is well with you and family :)

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  3. Hi Lisa! I like your free form appetizers and I agree all the flavors here would go beautifully with a glass of wine! Happy Friday a little early:-)

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  4. What a perfect appetizer, I love the reduced balsamic!

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  5. All those tastes together can be wonderful. I agree. I had something quite similar a few days ago using prunes. It was indeed unforgettable. Hope you enjoy your wine & appetizer night.

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  6. Oh my gosh, I would never have thought of pairing those together, but I can just imagine how amazing that taste explosion would be!

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  7. WOW!! something new!!
    It is worth trying i guess :D

    XoXo
    http://abudhabifood.blogspot.com

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  8. Amazing! What a wonderful combination, Lisa! Very simple yet delicious!
    Thank you for sharing and have a wonderful weekend!

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  9. What a great mix of flavors! The balsamic drizzle sounds lovely. Can't wait to try this.

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  10. So simple, so easy to make but so irresistible. I love dates and goat cheese and I know I'd love a couple of these filled dates.

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  11. Sweet-salty-creamy is a great combo...love this! I also love to stuff ripe figs with goat cheese and drizzle with honey and balsamic. So good!!

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  12. This does sound good. I love things like this too. Simple, elegant and hits the spot. I'm going to curl up on the couch with the dogs, hubs and a yummy snack today, it seems like I haven't been able to do that all year. I'm hoping you are having a lovely weekend too.
    -Gina-

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  13. Sweet and wonderful app idea. I love dates and can't wait to impress my friends with this:)

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  14. I've never had dates this way and I'm imagining how wonderful these can be! And I also want to add that I adore your blue plate...it's my favorite blue shade with a hint of little Asian-insh (or maybe from Asian store haha).

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    Replies
    1. Hello Nami - I found the plate at Anthopologie several months ago. They have great blog props! :)

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