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  • annaelizabethrossi


Updated: Mar 29, 2022

Original Recipe by @annarossiofficial

Inspired by Ann Pearl Catering on Bainbridge Island, Washington


20 Medjool dates, pitted

20-40 Marcona almonds, the “Rosemary & Salt” Marcona Almonds from Trader Joe’s are really good

2 TBS extra virgin olive oil

3 TBS goat cheese, room temperature

1 TBS fresh thyme

Zest from 1 orange

Maldon Salt


  1. Stuff 1-2 Marcona almonds into the center of each Medjool date.

  2. In a medium cast iron or non stick pan, heat extra virgin olive oil on medium high. Place Medjool dates in a single layer across the pan and sear until the skin begins to lightly blister and crisp, about 3 minutes. Toss and rotate every 30 seconds.

  3. Remove from heat. Arrange on a serving platter and top each hot date with a pinch of goat cheese, a leaf or two of fresh thyme and zest of orange. Finish with a sprinkle of Maldon salt and serve hot.

  4. TIP: These are also delicious served simply with just the date stuffed with the almonds and a dusting of maldon salt.

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