Feta-Parmesan Roasted Stuffed Dates
These Feta-Parmesan Roasted Stuffed Dates are a delightful appetizer that combines sweet Medjool dates with creamy feta and savory Parmesan, topped with a crunchy walnut mixture. Perfect for impressing guests at any gathering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 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
- 1/3 cup walnuts, finely chopped
- 1 tablespoon rosemary, finely chopped
- 2 tablespoons scallions
- 2 tablespoons chopped parsley (or arugula)
- 1 and 1/2 teaspoons olive oil
- 1 and 1/2 teaspoons honey
- 1 teaspoon orange zest
- 1/4 teaspoon salt
- Pepper, to taste
- Honey, for drizzling
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine chopped walnuts, rosemary, scallions, parsley (or arugula), olive oil, honey, orange zest, salt, and pepper.
- Dip each piece of feta in honey, then coat with shredded Parmesan cheese.
- Stuff each sliced date with the coated feta cheese.
- Place the stuffed dates in a casserole dish and sprinkle with the prepared topping. Bake for 15 minutes until the dates are warm and the topping is golden.
- Remove from the oven, drizzle with honey, and serve warm.
Nutrition
- Calories: 240
- Sugar: 20g
- Sodium: 350mg
- Fat: 11g
- Saturated Fat: 4g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg