The winter months can pose some challenges for fun and unique appetizers. The farmers' markets are limited, and you never know how long that tomato you see has sat on a truck or freighter. Here is a quick, easy, and flavorful appetizer that makes good use of winter fare. —Jim Bandy

Dates stuffed with Goat Cheese

Good Medjool dates are sweet, soft, and a great partner for mild and tangy goat cheese. I like these any time of year but the meatless is especially good in the summer.

Ingredients:
1 lb. Medjool dates
2-3 oz. goat cheese (more if you really like goat cheese)
Prosciutto

Preparation:
Soften goat cheese. Mix a few good grinds of black pepper. Slice prosciutto crosswise, the same width as an average date. Slice the date half-way to remove pit and create a pocket.

Fill each pocket with approximately 1 tsp. of goat cheese mixture; wrap filled date in prosciutto and secure with a toothpick.

For a meatless version, mix 1 Tbs. fresh lemon zest into goat cheese with the pepper. Omit prosciutto.

These can be made up to a day ahead and covered with plastic wrap in the refrigerator.

 

February 13, 2008