Description
Delight in these Honey Pistachio Ricotta Stuffed Dates, a simple yet elegant Mediterranean appetizer. Sweet Medjool dates are filled with creamy ricotta cheese blended with honey and vanilla, then topped with crunchy chopped pistachios for a perfect balance of flavors and textures. Ideal for entertaining or a sophisticated snack.
Ingredients
Scale
Dates and Filling
- 12 Medjool dates, pitted
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons honey, plus more for drizzling
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
Topping
- 1/4 cup shelled pistachios, finely chopped
Instructions
- Prepare the Ricotta Filling: In a small bowl, combine the ricotta cheese, 2 tablespoons honey, vanilla extract, and a pinch of sea salt. Mix thoroughly until the mixture is smooth and creamy, ensuring the flavors are well blended.
- Prep the Dates: Carefully make a slit along one side of each Medjool date and remove the pit if it has not been removed already, creating space to fill the dates without splitting them apart.
- Fill the Dates: Using a small spoon or a piping bag, spoon roughly 1 to 2 teaspoons of the ricotta filling into each date, filling the cavity generously.
- Add the Pistachio Topping: Press the finely chopped pistachios gently into the exposed ricotta filling on each date, adding a crunchy texture and a nutty flavor contrast.
- Arrange and Drizzle Honey: Place the stuffed dates neatly on a serving plate and drizzle a little extra honey over them just before serving to add shine and an extra touch of sweetness.
Notes
- For enhanced flavor, toast the pistachios lightly before chopping to bring out their nutty aroma.
- These stuffed dates can be prepared up to one day in advance; store them covered in the refrigerator.
- Allow the stuffed dates to come to room temperature before serving to enjoy the best texture and flavor.
