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Cranberry Orange Brie Stuffed Dates with Crushed Pistachios

Cranberry orange Brie stuffed dates are filled with creamy Brie and tart cranberry-orange mixture, then baked until soft and beginning to melt. Chopped pistachios add a crunchy finish to this easy appetizer.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting 5 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 16 Medjool dates pitted and split lengthwise
  • 4 oz Brie cut into 16 small pieces
  • 0.33 cup dried cranberries finely chopped
  • 1 tsp orange zest finely grated
  • 0.25 cup pistachios shelled, finely chopped

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 375°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Mix the chopped cranberries with the orange zest.
  4. Fill each date with a piece of Brie and a small pinch of the cranberry mixture.
  5. Arrange the dates on the baking sheet.
  6. Bake for 8 to 10 minutes, until the Brie is soft and beginning to melt.
  7. Sprinkle the dates with the chopped pistachios.
  8. Let them rest for 5 minutes before serving.

Notes

For the best texture, take the dates out as soon as the Brie is soft and beginning to melt. Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended.