Date and Goat Cheese Phyllo Bites

Name: Date and Goat Cheese Phyllo Bites
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 16 to 18 bites
Ingredients: One 4-ounce log herb-coated goat cheese, cut into chunks; 3 frozen phyllo sheets (12 by 17 inches), thawed; 4 tablespoons unsalted butter, melted; 1/2 cup pistachios, finely chopped; 4 to 5 large Medjool dates, pitted and halved lengthwise; Kosher salt; Orange blossom honey, for drizzling

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Level: Easy

Total: 45 min
Active: 25 min

Yield: 16 to 18 bites

These date and goat cheese bites strike the perfect balance between sweet and savory and pack a wonderful crunch from crisp, buttery layers of phyllo pastry and chopped pistachios. We use a streamlined roll-and-slice method with just a handful of choice ingredients to keep things simple. A final drizzle of honey balances the tangy goat cheese and ties the flavors together.

Level: Easy

Total: 45 min
Active: 25 min

Yield: 16 to 18 bites

Ingredients

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One 4-ounce log herb-coated goat cheese, cut into chunks

3 frozen phyllo sheets (12 by 17 inches), thawed

4 tablespoons unsalted butter, melted

1/2 cup pistachios, finely chopped

4 to 5 large Medjool dates, pitted and halved lengthwise

Kosher salt

Orange blossom honey, for drizzling

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
Microwave the cheese in a small microwave-safe bowl in 10-second increments until softened. Stir into a smooth, spreadable consistency; set aside.
Lay out 1 phyllo sheet on a work surface with a long side facing you. Brush about 1 tablespoon of the butter on the entire sheet, then sprinkle with 2 tablespoons of the chopped pistachios. Repeat this process with the remaining 2 phyllo sheets, stacking the sheets on top of each other.
Spread the goat cheese on the phyllo stack in a band along the long side closest to you, about 1 inch from the bottom edge. Line up the date halves end to end on top of the goat cheese. Starting from the bottom, roll up the phyllo tightly into a log. Brush the outside of the log all over with the remaining butter.
Slice the log into 3/4-inch-thick rounds. Arrange the rounds cut-side up on the prepared baking sheet and sprinkle a little salt on top of each one. If necessary, lightly squeeze and re-shape the rounds if they are starting to unroll. Bake until golden brown and crispy, 16 to 20 minutes.
Let cool slightly, then transfer to a platter. Drizzle all over with honey and sprinkle the remaining chopped pistachios on top of the bites.