Some passed appetizers work like magic tricks, and these Sausage & Goat Cheese–Stuffed Dates are the kind of sorcery that would leave David Blaine’s jaw on the floor (ideally after he’s housed a few). The trick is turning one link of leaner Classic Roasted Chicken Sausage into 16 poppable bites. Jammy Medjool dates hold warm goat cheese, the sausage browns on top, and a drizzle of hot honey makes sure the wine goes down extra smoothly. Think bacon-wrapped dates, minus the bacon, plus a little heat.
SERVING MULTIPLIER:
1X
2X
3X
4X
Ingredients
16 pitted Medjool dates
1 link The Sausage Project Classic Roasted Chicken Sausage, halved lengthwise and cut crosswise into ¼-inch half-moons
4 ounces goat cheese, at room temperature
Hot honey, for drizzling
Chopped fresh chives, parsley, or thyme leaves, for garnish
Instructions
Prep Time: 20 min | Cook Time: 15 min | Servings: 1
1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
While the oven heats up, split open the dates and use a small spoon to smear about 1 teaspoon goat cheese into the center of each. Press 1 sausage half-moon, cut side down, into the goat cheese. Repeat until you’re all out of dates.
3
Arrange the dates on the prepared baking sheet and bake until warm and the sausage is lightly browned on top, about 15 minutes.
4
Transfer to a platter, drizzle generously with hot honey, and garnish with the herbs. Serve warm!
