1. Prepare Dates: Gently slice each Medjool date lengthwise down one side to expose the pit without cutting all the way through. Remove pits with fingers or a small knife. Arrange opened dates on a serving platter.

2. Toast Pistachios (optional but recommended): In a dry skillet over medium heat, toast pistachios for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool; then roughly chop.

3. Stuff Dates: Using a small spoon or butter knife, fill each date cavity with about 1-2 teaspoons of goat cheese. Gently press date halves together to enclose cheese.

4. Add Nuts: Press chopped pistachios onto exposed cheese. Alternatively, mix nuts into cheese before stuffing.

5. Drizzle and Garnish: Arrange stuffed dates on a platter. Drizzle lightly with honey or balsamic glaze. Sprinkle with flaky sea salt if desired.

6. Serve Immediately: These are best enjoyed at room temperature.