Date, Cherry, Goat Cheese Spread

Tuesday, September 18, 2012

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!

Appetizers / Snacks

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11 Responses to “Apple Cranberry Cake-Pie”

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1

nutmegnanny — November 16, 2009 at 4:02 pm

This looks so homey and delicious!
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2

lilybeth12 — November 16, 2009 at 9:39 pm

RDQ: where should I add the cranberries? did you substitute them for the raisins? can i use fresh cranberries?
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3

Jen — November 17, 2009 at 12:04 am

Sorry – I updated the recipe to reflect that I used dried cranberries in place of the raisins.
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4

Jane — November 22, 2009 at 12:29 am

Looks just delicious! I’m crazy lately about cranberries too. Talk about a versatile fruit! I just used them this evening to make a cranberry-apple conserve that served as the sauce for almond-crusted pork tenderloin. It was a big hit.
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5

Lisa — November 22, 2009 at 3:09 am

I also wonder if you can use fresh cranberries since they are in season!
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Jen — November 22, 2009 at 4:57 pm

You could definitely make this with fresh cranberries if you wanted.
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Lisa — November 22, 2009 at 6:15 pm

How long did you bake this if you halved it in a 8 by 8 pan? So excited to try it 🙂
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Jen — November 22, 2009 at 7:43 pm

I think I started checking it at 30 minutes and left it in for about 45 based on the color of the top layer.
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Lucy — November 22, 2009 at 11:03 pm

I’ve seen this recipe around before but it never fails to look so delicious! Gorgeous flavours 🙂
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Lisa — November 23, 2009 at 2:19 am

Me again. It is DELICIOUS! I halved the recipe and used 1 cup of fresh cranberries, though I think I could have used more.

Thanks so much!
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Jen — November 23, 2009 at 2:26 am

Glad to hear it Lisa! I will definitely have to try this with fresh cranberries next time I make it.