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)
INSTRUCTIONS
Using a sharp paring knife, split each date lengthwise much the same as you would an avocado.
Remove the pit and discard it.
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.
Add about 1/4 teaspoon of the chopped pecans to each half and then garnish with salt, pepper, and chopped chives.