Description

These Feta-Parmesan Roasted Stuffed Dates combine the natural sweetness of Medjool dates with a savory blend of feta and Parmesan cheeses, topped with a fragrant walnut and herb mixture. Roasted to perfection, this appetizer offers a delightful balance of creamy, crunchy, and aromatic flavors, making it an irresistible treat for any occasion.

Ingredients

Dates and Cheese

10 ounces pitted Medjool dates, sliced open on one side
3 ounces feta cheese, sliced into 1-inch pieces
3/4 cup shredded Parmesan cheese
Honey, for drizzling and dipping

Topping

1/3 cup walnuts, finely chopped
1 tablespoon rosemary, finely chopped
2 tablespoons scallions, chopped
2 tablespoons chopped parsley (or arugula)
1 1/2 teaspoons olive oil
1 1/2 teaspoons honey
1 teaspoon orange zest
1/4 teaspoon salt
Pepper, to taste

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Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s ready for roasting the stuffed dates.
Prepare the Topping: In a mixing bowl, combine the finely chopped walnuts, rosemary, scallions, parsley (or arugula), olive oil, honey, orange zest, salt, and pepper. Stir everything well until fully mixed to create a flavorful topping.
Prepare the Feta: Pour some honey into a small bowl. On a separate plate, spread out the shredded Parmesan cheese. Dip each piece of sliced feta cheese first into the honey, then coat it thoroughly with Parmesan.
Stuff the Dates: Slice open each pitted Medjool date on one side and remove any remaining pits. Stuff each date with one piece of the honey-coated and Parmesan-crusted feta cheese.
Arrange the Dates: Place the stuffed dates in a casserole dish or on a baking sheet. Evenly sprinkle the walnut and herb mixture over the top of each stuffed date.
Roast: Bake the stuffed dates in the preheated oven for about 15 minutes or until the dates are warmed through and the topping turns golden and fragrant.
Drizzle and Serve: Once roasted, remove the dates from the oven, drizzle them lightly with honey, and serve warm to enjoy the rich combination of sweet and savory flavors.

Notes

You can substitute parsley with arugula for a slightly peppery flavor.
For extra crunch, toast the walnuts lightly before chopping.
These stuffed dates make an excellent appetizer or snack and pair well with white wine.
Use fresh Medjool dates for the best sweetness and texture.
To make this recipe vegetarian-friendly, ensure that the cheeses used are rennet-free.