Cream Cheese Sandwiches With Dates, Pecans and Rosemary

By David Tanis

Published December 3, 2019

  • Andrew Scrivani for The New York Times. Food Stylist: Iah Pinkney.
Media 1 of 1
Total Time
30 minutes
Rating
4(175)
Comments
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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

  • 1 cup/8 ounces natural cream cheese, softened at room temperature

  • ½ teaspoon lime or lemon zest

  • 1 cup chopped dates, in biggish chunks, from 12 large dates

  • ¾ cup pecan halves

  • 2 tablespoons rosemary leaves, from 1 average sprig

  • 1 tablespoon olive oil

  • Salt and pepper

  • 6 slices light or dark rye bread

  • Pinch of red-pepper flakes

Ingredient Substitution Guide
Nutritional analysis per serving

18 grams carbs; 19 milligrams cholesterol; 181 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 4 grams saturated fat; 12 grams fat; 2 grams fiber; 114 milligrams sodium; 2 grams protein; 14 grams sugar

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

  1. Step 1

    Set oven to 400. Put cream cheese, lime zest and dates in a small bowl. Use a fork to gently mix.

  2. 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.

  3. 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.

  4. Step 4

    Cut on the diagonal to make 12 open face sandwiches, or cut into smaller bite-size triangles.

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Ratings

4 out of 5
175 user ratings
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Comments

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.

Susan

Just made this for lunch on toasted baguette bread from Paris Baguette... Delicious, yummy, awesome...

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.

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