Description
These Feta-Parmesan Roasted Stuffed Dates are a perfect blend of sweet and savory flavors. The dates are filled with a mix of feta and Parmesan cheese, then topped with a crunchy blend of walnuts, herbs, and honey for a delightful appetizer or snack.
Ingredients
Units
Scale
Herb Crunch Topping:
- 1/3 cup walnuts, finely chopped
- 1 tablespoon rosemary, finely chopped
- 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
- Pepper, to taste
Filling:
- 10 ounces pitted Medjool dates, sliced open on one side
- Honey, for drizzling
- 3 ounces feta cheese, sliced into 1-inch pieces
- 3/4 cup shredded Parmesan cheese
Instructions
- Prepare the Herb Crunch Topping: Mix walnuts, rosemary, scallions, parsley, olive oil, honey, orange zest, salt, and pepper in a bowl.
- Fill the Dates: Stuff each date with a piece of feta cheese, then sprinkle Parmesan cheese on top.
- Top with Crunch Topping: Drizzle honey over the filled dates and sprinkle the herb crunch topping mixture.
- Bake: Roast the stuffed dates in the oven until the cheese is melted and the topping is golden brown.
Notes
- You can customize the herb crunch topping by adding your favorite herbs or nuts.
- Try different cheese combinations like goat cheese or blue cheese for variety.
Nutrition
- Serving Size: 1 stuffed date
- Calories: 80 kcal
- Sugar: 8 g
- Sodium: 140 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg