About the Recipe
an original For Good Granola recipe in collaboration with Sweet Grass Dairy
These stuffed dates are filled with flavor and are a perfect balance of sweet and savory. They are an easy and impressive appetizer for entertaining, or an elevated snack when you are looking for something a bit more indulgent.
For Good Granola’s Cranberry Spice buckwheat granola adds a nutty taste and texture with beautiful cranberry seeds and a mellow cardamom, cinnamon, and star anise spice. While Sweet Grass Dairy’s Blue Asher brings a contrasting creamy and rich texture with earthy, grassy flavor notes and a mild salt finish to compliment the sweet dates.
2 slices thick cut bacon, cut crosswise in 1/4-inch pieces
1 shallot, finely chopped
3 T orange juice, freshly squeezed
3 oz cream cheese, room temperature
24 Medjool dates, dried, with pits or pitted (see note)
tt pepper, freshly ground
2 T Sweet Grass Dairy, Asher Blue cheese, crumbled, for garnish
2 T For Good Granola, Cranberry Spice, for garnish
balsamic glaze, homemade or store-bought, to finish
note: We prefer using dates with pits as they are typically more tender and plump than pre-pitted dates. If you would prefer to skip the step of pitting or can’t find dates with pits, you can certainly substitute for pitted dates. Blue cheese and buckwheat granola filling can be made up to 3 days in advance. Store in airtight container in refrigerator and bring to room temperature before filling dates.
Add bacon to large sauté pan over medium heat. Cook, until crisp, then transfer bacon to paper towel-lined plate. Discard all but 1 tablespoon of rendered bacon fat. Add shallot to pan with bacon fat and cook, over medium heat, until softened, about 1-2 minutes. Add orange juice to pan and cook until liquid has evaporated. Transfer shallot and bacon to a small bowl. Let cool for 10 minutes.
To a medium bowl add cream cheese, Asher Blue cheese, and Cranberry Spice granola. Fold, using a rubber spatula, until well combined. Add cooled shallot mixture, bacon, and a few turns of freshly ground black pepper. Stir to combine until mixture is uniform.
If dates have pits, slice the dates lengthwise on one side to create an opening and remove pit. Using a small spoon or portion scoop, stuff dates with blue cheese and granola mixture. Repeat with remaining dates until all dates are stuffed.
Plate filled dates on serving platter. Garnish with additional blue cheese and granola and finish with a drizzle of balsamic glaze. Serve.
Super fortunate to bring some amazing flavors together in our recipe collaboration with Sweet Grass Dairy. This second-generation, family-owned creamery is based in Thomasville, Georgia. They produce handmade artisan cheese from cow’s milk. Their cows are raised barn-free, grazing on fresh grass year-round on their 3 regeneratively farmed dairies. They then use this incredibly high-quality milk to produce a variety of award-winning aged, soft-ripened, and fresh cow’s milk cheeses. To learn more about Sweet Grass Dairy or to purchase their products please visit their website here. Trust us, their cheeses will quickly become a must-have on your charcuterie boards!