Feta–Parmesan Roasted Stuffed Dates

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🧀🍯 Feta–Parmesan Roasted Stuffed Dates

 

📝 Ingredients

  • 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
  • 1/3 cup walnuts, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • Honey, for drizzling

🔥 Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Prepare the dates: Gently open each date without cutting all the way through.
  3. Stuff with feta: Insert one piece of feta into each date.
  4. Mix topping: In a small bowl, combine Parmesan, walnuts, and rosemary.
  5. Coat dates: Press the open side of each stuffed date into the Parmesan mixture.
  6. Bake: Arrange dates on the baking sheet and roast for 10–12 minutes, until cheese is lightly golden and dates are warmed through.
  7. Finish: Remove from oven and drizzle lightly with honey.
  8. Serve warm or at room temperature.

💡 Tips & Notes

  • Use Medjool dates for best texture and natural caramel flavor.
  • Don’t overbake—dates should be soft, not dried out.
  • For easier handling, chill feta slightly before slicing.
  • Honey can be replaced with maple syrup for a different flavor profile.
  • These can be assembled a few hours ahead and baked just before serving.

🍽 Servings

  • Makes: 16–20 stuffed dates
  • Serving size: 4–5 dates
  • Serves: 4–5 people (as an appetizer)

 

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