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Stuff the Dates:
Carefully open each Medjool date, creating a small pocket.
Fill each date with a spoonful of goat cheese, pressing gently to ensure the filling stays in place.
Prepare the Rosemary-Pistachio Honey Drizzle:
In a small saucepan, gently warm the honey with the rosemary sprig over low heat for 3-4 minutes to infuse the flavor. Remove from heat, discard the rosemary, and stir in the chopped pistachios.
Assemble and Serve:
Arrange the goat cheese-stuffed dates on a serving platter. Drizzle each date with the rosemary-pistachio honey mixture, allowing the honey to cascade slightly for an elegant finish. Serve immediately.
Details:
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 12 stuffed dates
Calories: Approximately 80 kcal per date