Smoked Dates Stuffed with Goat Cheese and Pecans

4-6 as an appetizer

  • 12 whole, dried Medjool dates (smoked in the smoker for 15 minutes)
  • 2 ounces soft goat cheese
  • 1/2 cup pecans (chopped, toasted)
  • Maldon sea salt and pink pepper (to taste)
  • 2 tablespoons chopped chives (to garnish)
  1. Using a sharp paring knife, split each date lengthwise much the same as you would an avocado.
  2. Remove the pit and discard it.
  3. Next, roll about 1/4 teaspoon of the goat cheese between your fingers to form a tiny ball; insert one goat cheese ball into the cavity of each date half.
  4. Add about 1/4 teaspoon of the chopped pecans to each half and then garnish with salt, pepper, and chopped chives.