Starter Contemporary
Dates with gorgonzola, orange and pistachios
Meat & fish
Editorially prepared
Soft dates filled with creamy gorgonzola and finished with crunchy pistachios and fresh orange zest. An unbaked sweet-and-savoury bite, served on a small plate as part of a meze spread.
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Ingredients
4 servings · metric units
The base quantity makes 12 stuffed dates, allowing 3 per person. For larger quantities, toast the pistachios in a single layer, in batches if necessary, and allow extra time to stuff the additional dates.
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You’ll need
Small frying pan · Chopping board and small knife · Kitchen scales · Stirring spoon and teaspoon · Fine grater · Small plate for cooling the pistachios · Small, dark serving plate
Method
0/4 stepsToast the pistachios
Weigh and roughly chop 25 g of pistachios. Heat a dry frying pan over a medium-low heat for about a minute. Add the pistachios and toast for 2–3 minutes from adding them, stirring frequently, until fragrant and lightly golden in places. If they are still pale and lack a toasted aroma, continue briefly, stirring constantly; do not let them darken.
03:00Toast the pistachios Cool the pistachios
Immediately transfer the pistachios to a cool plate and spread them in a thin layer. Leave for about 5 minutes from spreading them out, until they reach room temperature. Meanwhile, start stuffing the dates. If the pistachios are still warm, leave them longer and check again before adding them to the cheese.
05:00Cool the pistachios Stuff the dates
Slit each date lengthways down one side without cutting through the base, then remove the stones. Weigh about 90 g of gorgonzola without its rind and divide it into one piece per date. Fill the slits with the cheese, using a teaspoon if needed. Gently bring the edges together, leaving the filling visible. Arrange the dates slit-side up on a small, dark plate.
Stuff the dates Finish and serve
Wash and dry the orange. Finely grate the zest from the portion specified in the ingredients, avoiding the white pith. Check that the pistachios have cooled completely, then scatter them over the filling, gently pressing the pieces into the cheese. Add the orange zest and a little freshly ground black pepper. Serve without reheating or additional decorations.
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Tips
- Do not cut all the way through the dates: an intact base helps hold the soft cheese.
- Grate only the orange layer of the peel. The white pith can make the topping bitter.
- For a Halloween meze table, serve the dates without reheating or additional decorations. The pistachios and orange zest provide the finishing touches.
- If making ahead, add the time spent in the fridge to the total elapsed time; there is no compulsory chilling period before eating.
Storage
Stuff the dates on the day of serving. If preparing ahead, cover and refrigerate immediately at 4°C or below; serve the same day. Keep the cooled pistachios separately in an airtight container and grate the zest just before serving. Add the toppings immediately before bringing the dates to the table. Do not leave them out of the fridge for more than 2 hours in total, or 1 hour above 32°C. Freezing is not recommended because it affects the cheese's texture.
Timing
Hands-on: 20 min · Cooking: 3 min · Resting: 5 min
The total allows for tasks done in parallel. The individual times can overlap.
