Date, Cherry, Goat Cheese Spread
Dates are one of those foods that are kind of weird… They look like nothing else you’ll find in the grocery store. But they pack a punch of chewey carameley sweetness that can’t be rivaled.
I have to admit. The only other thing I’ve ever made with dates in my life are these Bacon Wrapped Dates. Like anything wrapped in bacon, they were delicious. This time around, I wanted to make something more original with my dates.
I decided to pair them with another ingredient I rarely use, and one I use all the time. Mixing goat cheese into recipes always provides a subtle saltiness and creaminess. I threw in the chopped cherries because I’m trying to use them more and I had some on hand.
I mixed these ingredients together and threw in some almonds for texture and called it a day. No sense in messing with a good thing. I threw it all on some toasted baguette and Hubby and I had a nice little afternoon snack.
One Year Ago: Blueberry Cinnamon Rolls, Homemade Mayo, and Blueberry Salsa over Grilled Mahi Mahi
Five Years Ago: Sauteed Mushrooms
Note: Nature Delights sent me a box of medjool dates to try out and come up with a recipe to use them in.
Date, Cherry, Goat Cheese Spread
Yield: Serves 4
Ingredients:
1 cup cherries, stemmed, pitted, and quartered
6 dates, pitted and chopped
1 cup crumbled goat cheese
3/4 cup toasted almonds, chopped
baguette, sliced and toasted if desired
Directions:
Combine first four ingredients in a small bowl. Be sure not to over mix.
Spread onto bread or toast and enjoy!
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I made this for my family get-together and everyone loved it. It came out pretty soggy, though, so I’ll need to try to get the extra juices out of the fruits before cooking. I also didn’t pre-heat the baking pan under the pie dish so that may have contributed too. Thanks for this recipe!
beantownbaker — August 12th, 2013 @ 7:40 pm
So glad you guys enjoyed it!
Outstanding! We were able to use our fresh peaches and sweet cherries to make this wonderful pie. I did make the following adjustments: I only used half cup of sugar in the pie filling, and in the crumble topping I used 1/4 brown sugar and 2 tbsp. sugar, and I reduced the butter to 3 tbsp. melted. I used a fork to press the crumble ingredients together (in pastry cutter style) until it became crumbly. It was absolutely delicious and I know I’ll be making it again and again.
beantownbaker — September 2nd, 2014 @ 7:24 pm
So glad you liked this recipe. I’m making it again myself this week.
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