Tahini and Pistachio Stuffed Dates
I LOVE dates! I always have some in my pantry and find them to be a super versatile ingredient. Here, I’ve served them as an appetizer with pistachios, tahini, fresh mint, lemon zest and a drizzle of olive oil. I love this recipe for all its flavours and textures!
- Servings: 4 à 8
- Preparation time: 10 minutes
Ingredients
Stuffed Dates
- 12 Medjool dates, stoned
- 1/4 cup (35g) finely chopped pistachios
- 3 tablespoons (45ml) tahini
- zest of 1 well washed lemon
- 1/4 cup (10g) coarsely chopped fresh mint
- Extra virgin olive oil drizzle
- Falky salt to garnish
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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Preparation
Stuffed Dates
- Put the pistachios on a plate. Dip the dates in the pistachios.
- Add tahini, mint, lemon zest, a drizzle of olive oil and fleur de sel.
- Enjoy!
