Description
These Feta Parmesan Roasted Stuffed Dates are a delightful Mediterranean-inspired appetizer combining the natural sweetness of Medjool dates with a savory, creamy cheese filling. Roasted to perfection, they offer a perfect balance of flavors and textures, making them an ideal party bite or snack.
Ingredients
Scale
Stuffed Dates
- 20 Medjool dates, pitted
- ¼ cup crumbled feta cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon cream cheese (optional, for creamier texture)
- 1 teaspoon chopped fresh rosemary or thyme
- ¼ teaspoon black pepper
- Olive oil for drizzling
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Cheese Mixture: In a small bowl, combine the crumbled feta, grated Parmesan, cream cheese if using, fresh herbs like rosemary or thyme, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Stuff the Dates: Using a small spoon or a piping bag, carefully fill each pitted date with about 1 to 2 teaspoons of the cheese mixture, ensuring each date is generously stuffed but not overfilled.
- Arrange and Drizzle: Place the stuffed dates evenly on the prepared baking sheet. Lightly drizzle the tops with olive oil to aid roasting and add richness.
- Roast: Roast the stuffed dates in the oven for 10 to 12 minutes, or until the cheese develops a light golden color and the dates are warmed through, releasing their natural sweetness.
- Cool and Serve: Allow the dates to cool slightly before serving. These can be served warm or at room temperature as an elegant appetizer or a savory-sweet party snack.
Notes
- Add a small piece of walnut or almond inside each date before stuffing for a delightful crunch.
- For a sweet-savory twist, drizzle with honey or balsamic glaze just before serving to enhance flavor complexity.
