Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch Recipe
Introduction
These Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch are a delightful combination of sweet, savory, and crunchy flavors. Perfect as an appetizer or a fancy snack, they are easy to prepare and sure to impress your guests.
Ingredients
- 1/3 cup finely chopped walnuts
- 1 tablespoon finely chopped rosemary
- 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
- To taste pepper
- 10 ounces sliced open on one side pitted medjool dates
- For drizzling honey
- 3 ounces sliced into 1-inch pieces feta cheese
- 3/4 cup shredded parmesan cheese
Instructions
- Step 1: Preheat the oven to 375°F.
- Step 2: In a bowl, combine the walnuts, rosemary, scallions, parsley or arugula, olive oil, honey, orange zest, salt, and pepper. Mix well and set aside.
- Step 3: Place honey in a small bowl and parmesan on a small plate.
- Step 4: Dip each piece of feta into honey, then coat it with parmesan cheese.
- Step 5: Stuff each date with a piece of the honey-dipped, parmesan-coated feta.
- Step 6: Arrange the stuffed dates in a casserole dish.
- Step 7: Sprinkle the prepared walnut-herb topping evenly over the stuffed dates.
- Step 8: Bake for 15 minutes or until the dates are warmed through and the topping is golden.
- Step 9: Remove from the oven and drizzle with additional honey.
- Step 10: Serve warm, offering extra honey on the side if desired.
Tips & Variations
- Use fresh herbs like thyme or basil if rosemary or parsley are unavailable for a different flavor twist.
- Substitute walnuts with pecans or almonds for alternative crunch and taste.
- For a spicier note, add a pinch of cayenne pepper to the walnut-herb mixture.
- Serve this dish alongside cured meats or fresh greens for a complete appetizer platter.
Storage
Store any leftover stuffed dates in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F for 5-7 minutes to warm through without drying out. They are best enjoyed fresh but do well with gentle reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these dates in advance?
You can stuff the dates and prepare the topping a few hours ahead of time, then bake just before serving to maintain freshness and texture.
Are medjool dates necessary for this recipe?
Medjool dates are recommended for their large size and soft texture, which make stuffing easier. However, you can use other large, soft dates if medjools are unavailable.
PrintFeta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch Recipe
These Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch are a delightful appetizer combining the natural sweetness of Medjool dates with creamy feta cheese coated in honey and Parmesan. Topped with a crunchy, herbaceous walnut mixture and drizzled with honey, they offer a perfect balance of sweet, savory, and aromatic flavors, ideal for entertaining or a sophisticated snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 20 stuffed dates 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Topping Ingredients
- 1/3 cup finely chopped walnuts
- 1 tablespoon finely chopped rosemary
- 2 tablespoons scallions, finely chopped
- 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
- To taste black pepper
Stuffed Dates
- 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
- Honey, for drizzling and dipping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the stuffed dates.
- Prepare the Topping: In a bowl, mix together the chopped walnuts, rosemary, scallions, parsley or arugula, olive oil, honey, orange zest, salt, and black pepper. Stir well until all ingredients are evenly combined and set this herb crunch mixture aside.
- Set Up Honey and Parmesan: Pour honey into a small bowl for dipping and spread the shredded Parmesan cheese on a small plate.
- Coat Feta Cheese: Dip each piece of feta cheese into the honey, ensuring it is evenly coated, then roll it in the Parmesan cheese until thoroughly covered.
- Stuff Dates: Fill each pitted date with one honey-dipped, Parmesan-coated feta piece, ensuring the cheese is nestled securely inside the date’s cavity.
- Arrange Dates: Place the stuffed dates evenly in a casserole dish or an oven-safe baking dish, making sure they are spaced comfortably for even cooking.
- Add Topping: Evenly sprinkle the prepared honey-walnut herb crunch mixture over the stuffed dates to cover them with a flavorful crust.
- Bake: Bake in the preheated oven for about 15 minutes, or until the dates are warmed through and the topping is golden brown and fragrant.
- Finish with Honey Drizzle: Remove the dish from the oven and immediately drizzle extra honey over the roasted stuffed dates for additional sweetness and shine.
- Serve Warm: Serve these delicious stuffed dates warm as a sophisticated appetizer or snack alongside extra honey for dipping if desired.
Notes
- If you prefer a spicier kick, add a pinch of cayenne pepper to the topping mixture.
- Medjool dates are ideal here due to their large size and natural sweetness; avoid smaller dates which may be harder to stuff.
- The feta cheese can be substituted with goat cheese for a creamier texture and tangier taste.
- Prepare the stuffed dates ahead of time and refrigerate; add the topping and bake just before serving for convenience.
- For a nut-free version, omit walnuts and add toasted pumpkin seeds or sunflower seeds instead.
Keywords: stuffed dates, feta cheese, Parmesan, walnut crunch, honey, appetizer, roasted dates, Mediterranean snacks
