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6 servings

Medjool dates are sweet, rich, with a thick meaty flesh which makes them ideal for stuffing. These are a snap to make!

2 dozen large dates, preferably Medjool

1/4 lb. soft fresh goat cheese

3 T fine dried bread crumbs

1 T olive oil

Preheat the oven to 375 degrees. Lightly oil a baking dish large enough to hold the dates in a single layer.

Heat the olive oil in a small pan over med heat until the oil starts to shimmer. Put the  bread crums in the pan and cook, stirring constantly until the crumbs are an even golden brown and nice and toasty- this usually takes only about 1 minute. Let cool while you prepare the dates.

Make a small lengthwise slit in each date with a pairing knife. Remove the pit. Give the dates a little squeeze to round up the cavity some. Put about 3/4 teaspoon of goat cheese into the date. Place them upright in the baking pan. Give a little sprinkle of the toasted bread crumbs evenly over the top. At this point you can cover and refrigerate for later baking off.  Bake for about 10 minutes. Transfer to a serving platter and serve warm.

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