Dates Four Ways

Left to right:Salted Pistachio Amaretti; Dates Stuffed with Sharp Cheddar and Honey; Dates Broiled, with Lime Zest and Mild Chili; Toast + Jam Blondies My sweet snack is almost always a date—as a dense little treat, they provide sustenance to tide me over. And given that they’re a natural vessel once they’re split open and the pit is removed, they also present ample opportunity for experimentation. Stuffed with salty or creamy, tangy cheese or nut butter, or showered with lime zest, dates are incredibly versatile. Some of these treatments veer savory, which means you can easily include them earlier in your meal, though I always enjoy desserts that have some salty-sweet contrast, and below are some of the ones I enjoy most. Because dates are so dense, I sometimes find it best to cut them in half (widthwise or lengthwise) for serving, which just extends them a little longer.

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Step 1

Use a pungent cheddar here, but one that’s got a creamy texture. A hard cheese like Parmesan or a slightly drier one like manchego also works well.

Step 2

Use a paring knife to make a cut along one length of the date, and then gently pry it open to expose the pit, and pick it out. Place a piece of cheddar in the hollow and gently press the date around it. Arrange on a plate and drizzle lightly with honey, then sprinkle with salt and pepper. Slice in half widthwise to make smaller bites.

Step 3

These are inspired by Chef Ayesha Nurdjaja’s incredible version at Shuka, in New York. When broiled, the skins crackle a bit and the flesh becomes sticky toffee.

Step 4

Preheat the broiler on its high-heat setting. Arrange the dates in an oven-safe skillet, such as a cast-iron one. Place under the heat source and broil for 2 to 3 minutes, just until the skins begin to blister. Flip the dates, then repeat.

Step 5

Transfer to a serving plate and drizzle with olive oil. Sprinkle with pinches of the ground chili and salt, and then zest the lime over. Serve warm, allowing guests to pit the dates themselves.