Medjool Dates with Chevre and Reduced Balsamic

I love the simple things in life. Whether it is just reading a exalted book, playing with my doggie or listening to a remarkable song. When it comes to cooking, combining a finite number of great ingredients often produces great results. If you mix up the sweet, savory, salty and sour – the combination is often quite memorable.

A couple weeks ago my account executive and I took one of our wonderful clients to lunch. While we were catching up, the conversation turned to food. I know you are all saying – what a surprise? Our client very much enjoys dining out around town and experimenting at home with a variety of dishes. I shared that my hubby and I have a tradition of having wine and appetizers every Friday night. Sometimes just with the two of us and other times with friends.

Our client proceeded to share a very simple recipe that he and his wife make quite often. After hearing the simple list of ingredients and the flavor profiles, I knew that I had to make this. Here is the recipe, although it is rather a free form appetizer and I hope that you enjoy with a great glass of wine.

Medjool Dates with Chevre and Reduced Balsamic

Makes 12

12 Medjool Dates
4 T. Chevre (goat cheese)
½ C. Balsamic Vinegar
Fleur de Sel

With a knife, cut a slit in each date to remove the pit. Slightly push the ends inward to form an opening for the goat cheese. Add approximately 1 teaspoon of chevre to each date. You can always add more if you desire.

In a small sauté pan, add the balsamic vinegar and put it on medium heat. You will need to watch the vinegar to prevent burning. Cook for about 5 to 10 minutes until the vinegar resembles syrup. Let cool for a few minutes before drizzling over each date. Sprinkle the fleur de sel over each date.