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Feta-Parmesan Stuffed Dates

Delicious Feta-Parmesan Stuffed Dates with Honey-Walnut Crunch

Delight in these Feta-Parmesan Stuffed Dates, a perfect blend of sweet dates and savory cheese, topped with crunchy walnuts.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 pieces
Course: APPETIZERS
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stuffing
  • 12 pieces Medjool Dates Dried dates can be used for a chewier bite.
  • 4 ounces Feta Cheese Can substitute with goat cheese for a milder flavor.
  • 2 ounces Parmesan Cheese Pecorino Romano can be used for a sharper flavor.
For the Crunchy Topping
  • 1 cup Walnuts Can swap with pecans or almonds for variety.
  • 2 tablespoons Honey Use maple syrup for a vegan alternative.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Knife
  • spoon

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C).
  2. Carefully slit each Medjool date lengthwise and remove the pits.
  3. In a mixing bowl, combine the crumbled feta and Parmesan cheese until well blended.
  4. Generously stuff each slit date with the cheese mixture.
  5. In a separate bowl, combine the chopped walnuts and honey, stirring until coated.
  6. Spoon the walnut mixture over each filled date.
  7. Arrange stuffed dates on a baking sheet and bake for about 10-12 minutes.
  8. Serve warm and garnish with fresh herbs.

Nutrition

Serving: 2piecesCalories: 200kcalCarbohydrates: 23gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

Optional: Drizzle with extra honey for added sweetness. Store leftovers in an airtight container in the fridge for up to 3 days.

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