Cook Time: 5 minutes - Prep Time: 10 minutes - Total Time: 15 minutes

Use a knife to make a lengthwise slit in each Medjool date, being careful not to cut all the way through.

To a small bowl, add 1/2 cup of pistachios and goat cheese. Mix together with a fork until combined.

Add a spoonful of this goat cheese mixture to each halved date (about 1 tablespoon per date).

Drizzle with pomegranate molasses or honey (about 1/4 teaspoon per date) and top with a sprinkle of remaining pistachios. Feel free to add any additional toppings of your choice if desired as well.

Arrange on a serving platter and serve immediately, or store in the fridge for up to 3 days.

Notes:

If you have time, set your dates and goat cheese out at room temperature for about 10 minutes before starting this recipe. This will allow them to soften and be easier to work with.

If you have unroasted pistachios, you can easily toast them for extra flavor. Add the pistachios to a small pan over medium heat. Let toast for 3-5 minutes, stirring occasionally, until lightly browned. 

The pomegranate molasses tends to sink into the goat cheese quickly, so drizzle right before serving.

If you can’t find pomegranate molasses, feel free to use a plain or flavored honey such as cinnamon honey.