Epic FetaParmesan Roasted Dates With HoneyWalnut Crunch
Author:admin
Total Time:35 minutes
Yield:Makes about 24 stuffed dates 1x
Description
FetaParmesan Roasted Dates stuffed with sweetsalty bites crispy crunch and a tangy finish for festive apps and party snacks for guests
Ingredients
Scale
24 Medjool dates, pitted
200 grams feta cheese, crumbled
100 grams parmesan cheese, grated
50 grams cream cheese or ricotta (optional)
1 tablespoon fresh thyme leaves, finely chopped
1 teaspoon fresh rosemary, finely chopped
120 grams walnuts, finely chopped
2 tablespoons honey
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon lemon zest (optional)
Instructions
Preheat the oven to 400°F (205°C) and line a baking sheet with parchment.
In a small bowl, mix feta, parmesan, cream cheese (if using), thyme, rosemary, a pinch of lemon zest (if using), and a generous grind of pepper until smooth and cohesive.
Carefully slit each date lengthwise or gently press the opening to create a pocket. Stuff each date with a rounded teaspoon of the cheese mixture, pressing to seal so it doesn’t spill.
In a separate bowl, toss the chopped walnuts with 1–2 teaspoons of honey and a tiny drizzle of olive oil. Spread the walnut mixture on the parchment-lined sheet and bake for 6–8 minutes, or until glossy and fragrant.
Roast the stuffed dates on the prepared tray for 8–12 minutes, until the cheese is melty and the dates plump and slightly glossy.
Remove the tray from the oven. Spoon the honey-walnut crunch over the warm stuffed dates and drizzle with a little extra honey if you like. Garnish with a few thyme leaves for color and aroma. Serve warm or at room temperature.
Notes
A date night snack featuring Medjool dates stuffed with a feta-parmesan filling and a honey-walnut herb crunch, baked until glossy and irresistible.
