By David Tanis
- Total Time
- 30 minutes
- Rating
- 4(162)
- Notes
- Read community notes
For these sandwiches, look for soft, juicy dates. It’s also worth seeking out natural cream cheese rather than the gummy commercial kind, or substitute fresh ricotta. The crisp, salty herbed pecans pair very nicely with the slightly sweet spread.
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Ingredients
Yield:12 open-face sandwiches
- 1cup/8 ounces natural cream cheese, softened at room temperature
- ½teaspoon lime or lemon zest
- 1cup chopped dates, in biggish chunks, from 12 large dates
- ¾cup pecan halves
- 2tablespoons rosemary leaves, from 1 average sprig
- 1tablespoon olive oil
- Salt and pepper
- 6slices light or dark rye bread
- Pinch of red-pepper flakes
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
179 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 13 grams sugars; 2 grams protein; 114 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Set oven to 400. Put cream cheese, lime zest and dates in a small bowl. Use a fork to gently mix.
Step
2
Put pecans on a rimmed baking sheet or in a skillet. Add rosemary leaves, olive oil and a generous pinch of salt and pepper. Toss to distribute seasoning and spread out in an even layer. Roast for 10 minutes or until lightly browned and fragrant. Set aside to cool.
Step
3
Lay bread slices on a work surface. Spread each evenly with cream cheese mixture using 2 or 3 tablespoons per slice. Sprinkle with pecans and rosemary. Add a little more salt and a pinch of red pepper.
Step
4
Cut on the diagonal to make 12 open face sandwiches, or cut into smaller bite-size triangles.
Ratings
4
out of 5
162
user ratings
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Cooking Notes
todd sf
I used half goat cheese, half creme cheese, otherwise followed the recipe, this is absolutely delicious, greater than the sum of its parts!
Priyamvada
Swapped the pecans for walnuts and the fresh rosemary for dried ones and I have to say this is one of the best sandwiches I’ve had in a while.
Mandi
Made exactly as written and adored every bite. Couldn't get enough.
lizadams
Made these in a small triangular shape. Took the note to use 1/2 goat cheese, cause I like it. Otherwise as written. Served as a vegetarian canapé. Delicious
Isabelle
Made this on our boat as an appetizer. Because our propane oven is kind of a pain, sautéed the pecans etc. for 5 mins or so in a pot on the stove top. Worked fine. Tasty but next time I'll try toasting the bread.
Jennifer Rowe
Ten minutes at 400 degrees? I've tried it twice, and my pecans burned both times.
heliotrophic
Ooh! I used to love cream cheese on Thomas' date nut bread. If that still exists in NY, you are lucky! It definitely doesn't exist here. What a great work-around, and easier than baking one's own date-nut bread!
Mallory Busch
Modifications:- After toasting the pecans in a cast-iron for 10 minutes, I laid the bread pieces on top of the pecans and put the skillet back in the oven.- 5 minutes later, juiced half of the lime over the bread- 5 minutes later, realized this made the bread soggy so I pushed the nuts to the side and toasted the bread pieces directly on the skillet (letting the nuts toast some more) for another 10 minutes.TLDR delicious, highly rec adding lime juice and toasting the bread ;)
Mandi
Made exactly as written and adored every bite. Couldn't get enough.
todd sf
I used half goat cheese, half creme cheese, otherwise followed the recipe, this is absolutely delicious, greater than the sum of its parts!
Priyamvada
Swapped the pecans for walnuts and the fresh rosemary for dried ones and I have to say this is one of the best sandwiches I’ve had in a while.
Scottie
Marscapone cheese works really well as a substitute for cream cheese.
kate
Great snack that pairs well with a charcuterie plate
Vicki
Lightly toasting the bread adds a nice crunch.
Nora
Very easy and delicious.
Suzanne
I used rye but next time it will be sourdough. A big hit!
Allison W.
Delicious and perfect for vegetarian guests.
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