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You are here: Home » Appetizers

Brie Cheese Stuffed Dates

Dec 25, 2014 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 1 review
8 Medjool Dates cut in half and Stuffed with Warm Brie and topped with Pistachios & Pomegranates

If you want to delight your guests at your next dinner party, make these Dates Stuffed with Warm Brie Cheese and topped with Pistachios and Pomegranates. This vegetarian appetizer is crazy warm, creamy, crunchy, and tangy at the same time. Simply irresistible!

8 Medjool Dates cut in half and Stuffed with Warm Brie and topped with Pistachios & Pomegranates

Cheese is probably one of the main go-to items people choose for entertaining. It's easy, it's delicious, it's decadent, and with so many varieties, it's an almost guaranteed crowd pleaser.

For those who keep kosher however, it can get a little tricky.

Kosher cheeses aren't always easy to find. Grocery stores normally offer a very limited selection for every day use, but lack the more "gourmet" varieties that are better suited for entertaining.

That's why discovering Les Petites Fermieres cheeses is like finding a hidden treasure.

If the existence of flavorful, rich and delicious kosher cheeses was once a well kept secret, unwrap Les Petittes Fermiers and taste for yourself.

Inspired by their founder’s culinary experiences growing up in France (who we have actually had the pleasure to meet), this line features farm-fresh cheeses that awaken emotion. From creamy Mozzarella to authentic Gouda and fiery Pepper Jack, Les Petites Fermieres  brings you a world of delicious cheeses and abundant choices. With more than 40 selections, you’re sure to find the perfect cheese for every occasion.

Les Petites Fermieres™ cheeses are kosher certified by the OK.

Hope you enjoy this festive recipe we've prepared for you!

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Close up view of 8 Medjool Dates cut in half and Stuffed with Warm Brie and topped with Pistachios & Pomegranates

CHECK OUT OUR OTHER RECIPES WITH DATES

Several medjoop dates cut in half and filled with warm brie with a wheel of brie and a piece of pomegranate fruit in the background

This post was sponsored by Les Petites Fermières .  Thank you for supporting the brands that support May I Have That Recipe.   All the opinions are our own.

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8 Medjool Dates cut in half and Stuffed with Warm Brie and topped with Pistachios & Pomegranates

Brie Cheese Stuffed Dates with Pistachios and Pomegranates


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5 from 1 review

  • Author: Vicky and Ruth
  • Total Time: 15 mins
  • Yield: 20
  • Diet: Vegetarian
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Description

If you want to delight your guests at your next dinner party, make these Dates Stuffed with Warm Brie Cheese and topped with Pistachios and Pomegranates. This vegetarian appetizer is crazy warm, creamy, crunchy, and tangy at the same time. Simply irresistible!


Ingredients

  • 10 large Medjool Dates
  • ½ of a 7oz Les Petites Fermieres Brie wheel
  • ¼ cup shelled pistachios, chopped
  • ¼ cup fresh pomegranate seeds
  • Salt and pepper to taste


Instructions

  1. Preheat oven to 350F. Line a large baking sheet with parchment paper
  2. Cut dates in half length wise and remove pit
  3. Remove the rind of Les Petites Fermieres Brie.
  4. Slightly soften it with your hands and generously stuff a each date half. Top with chopped pistachios, salt and pepper to taste and bake on lined baking sheet at 350F for 5 minutes. Remove from oven and top with fresh pomegranates.
  5. Serve warm

Notes

  1. The dates stuffed and prepared ahead of time and baked right before serving.
  • Prep Time: 10 mins
  • Cook Time: 5 mins
  • Category: Appetizer
  • Method: baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 date
  • Calories: 121
  • Sugar: 16.8
  • Sodium: 62
  • Fat: 4.2
  • Saturated Fat: 1.9
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 19.7
  • Fiber: 2.1
  • Protein: 3.2
  • Cholesterol: 9.9

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Tag @mayihavethatrecipe on Instagram and hashtag it #mayihavethatrecipe #tahiniandturmeric


 

 

 

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Reader Interactions

Comments

  1. Dina

    December 26, 2014 at 6:03 am

    ... Looks fantastic, would like to try it, but can you tell me if there is a vegan substitute for the Brie, thanks. God Bless ...

    Reply
    • Vicky & Ruth

      December 28, 2014 at 3:05 pm

      There is no real vegan substitute for Brie, but you can try any vegan cheese like http://www.goveggiefoods.com/products/shreds/dairy-free/mozzarella

      Reply
      • Dina

        December 28, 2014 at 8:17 pm

        ... Thank you, God Bless ...

        Reply
  2. Yuri Volpin

    December 26, 2014 at 8:27 am

    Just ask me how "easy" to find a good kosher cheese 🙂 By the way, did you mean "by the OU" not "by the OK"?

    Reply
  3. Yuri Volpin

    December 26, 2014 at 8:31 am

    Meant to write: Just ask me how “easy” IS to find a good kosher cheese. By the way, did you mean “by the OU” not “by the OK”?

    Reply
    • Yuri Volpin

      December 29, 2014 at 3:38 pm

      I HOPE no one reads my stupid messages 🙁 Sorry, OK is good, I just like ... stars, I guess...

      Reply
      • Vicky & Ruth

        December 30, 2014 at 4:39 pm

        We hope someone is reading our blog :-). All comments are welcome.

        Reply
  4. Chanie@BusyInBrooklyn

    January 03, 2015 at 9:26 pm

    I loooove brie and my favorite way to eat it is en croute. I've never though of stuffing dates with brie, it's such a marvelous idea! I'm just wondering why you suggest removing the rind, it is edible.

    Reply
    • Vicky & Ruth

      January 06, 2015 at 8:10 pm

      Thank you Chanie, we suggested removing the rind just as a matter of texture. You are more than welcome to keep it on.

      Reply
  5. Sarah

    November 16, 2015 at 11:22 pm

    This looks so decadent! I included it in this BuzzFeed list. Just made it to the front page of BuzzFeed! http://www.buzzfeed.com/sarahlorraine/13-dazzling-pomegranate-recipes-to-try-this-thanks-1xym3

    Reply
    • Vicky & Ruth

      November 16, 2015 at 11:38 pm

      Thank you so much Sarah for including our recipe. We will be promoting it!

      Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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