Description
Imagine biting into a perfectly soft Medjool date, its sweetness enhanced by a salty, creamy filling of feta and Parmesan, topped with a crunchy, herb-infused walnut mixture. This dish not only promises a delightful contrast of flavors but also offers a visually appealing gourmet treat that’s surprisingly easy to make.These Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch are ideal for those who appreciate the harmony of sweet and savory tastes. Whether you’re hosting a dinner party or simply craving a unique snack, these stuffed dates are sure to impress with their depth of flavor and elegant presentation.
Ingredients
10 ounces pitted Medjool dates, sliced open on one side
Honey, for drizzling
3 ounces feta cheese, sliced into 1-inch pieces
3/4 cup shredded Parmesan cheese
1/3 cup walnuts, finely chopped
1 tablespoon rosemary, finely chopped
2 tablespoons scallions
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
Instructions
Preheat the oven to 375°F.
In a bowl, combine walnuts, rosemary, scallions, parsley, olive oil, honey, orange zest, salt, and pepper.
In a separate bowl, place honey and in a small plate, add shredded Parmesan.
Dip each piece of feta in honey, then coat with Parmesan.
Stuff each date with the coated feta.
Arrange stuffed dates in a casserole dish and sprinkle with the prepared topping.
Bake for 15 minutes until the dates are warm and topping is golden.
Remove from the oven, drizzle with honey, and serve warm.
- Prep Time: 20 mins
- Cook Time: 15 mins