Stuffed dates are a simple holiday appetizer and such a treat! They’re fun to craft with loved ones, and easy enough to DIY and bring to a holiday party. Our version balances fudgey Indigo Bunting and decadent dates with the crunch of pistachios and the brightness of orange zest. So. Good.

What You’ll Need: 

• Whole Medjool dates, partially halved with pits removed

• 5.3 oz The Indigo Bunting

• Zest of 1 orange

• 1/4 cup shelled pistachios, crushed

• Flaky salt

Directions: 

1. Preheat oven to 350°F.

2. Partially half the dates to remove the pits, leaving the base of the fruit intact like a hot dog bun or pita pocket.

3. Crumble The Indigo Bunting into a bowl to make it easy to work with, then stuff each dates with a generous amount of the crumbled cheese. We used gloves for this part!

4. Place the stuffed dates on a cookie sheet lined with parchment. Bake in the oven for about 8 minutes, or until the cheese is melted, but not runny.

5. Remove the dates from the oven and allow to cool slightly, then top with the crushed pistachios, orange zest, and flaky salt. Plate however you’d like and serve.