Sweet dates stuffed with a rich cream-cheese and red-pepper filling, topped off by toasted nuts and a sparkly sea-salt garnish.
Don't you just LOVE the BAD boys?
50 pecans or walnuts
2 tablespoons salted butter
25 large seedless dates (or 50 small dates)
1 8 oz. brick cream cheese, softened
¼ cup red pepper flakes
coarse sea salt
No nutrition information available
Melt butter in a large, heavy skillet over medium heat.
When butter is melted, add nuts.
Stir constantly until nuts just begin to brown. Immediately remove from heat! (Nuts burn easily.)
Set nuts aside.
Cut dates in half (or, if using small dates, split them open). Set aside.
Attach chef's whisk to Cuisinart Stand Mixer.
Place room-temperature cream cheese in mixing bowl.
Whisk at speed #2 for 30 seconds. Increase speed to #7 for 1 minute, or until cream cheese is very smooth.
Add red pepper flakes. Whisk for 1 minute, or until pepper flakes are thoroughly mixed throughout cream cheese.
Spoon cream cheese mixture neatly into each date half.
Top with a toasted pecan or walnut.
Sprinkle with sea-salt.