I don’t have enough finger food recipes on my blog! If your holiday menu is still missing some vegan hors d’oeuvres (thank you, spell check), here is a very quick and easy solution. These kalamata olive tapenade stuffed dates are a unique little bite. They’re salty and sweet, with a fresh note from the herbs and a little bit of crunch from the toasted pine nuts.
I did some research on savory vegan stuffed dates and I found a lot of cashew cheese options, seitan or coconut bacon optional. Hey, there’s nothing wrong with that! But I wasn’t really in the mood for cashew cheese, or making anything more complicated than scooping a filling into a date. Kalamata olives were in the fridge and the rest is history.
I’ll admit that these aren’t the most attractive things in the world, which is why I spruced up the serving dish with a bunch of extra fresh herbs (parsley or basil are both great) and a pinch of red pepper flakes.