Description
These Honey Pistachio Ricotta Stuffed Dates are a delightful and elegant appetizer featuring sweet Medjool dates filled with creamy ricotta cheese, topped with crunchy pistachios and a drizzle of honey. Perfect as a simple yet sophisticated snack or party treat with a beautiful balance of creamy, sweet, and nutty flavors.
Ingredients
Scale
Ingredients
- 12 Medjool dates, pitted
- 1/2 cup ricotta cheese
- 1/4 cup shelled pistachios, chopped
- 2 tablespoons honey
- 1/4 teaspoon cinnamon (optional)
- Pinch of sea salt (optional garnish)
Instructions
- Prepare the dates: Slice each date lengthwise on one side and gently open it, being careful not to split it completely in half to create a cavity for the filling.
- Mix ricotta and cinnamon: In a small bowl, combine the ricotta cheese with the optional cinnamon, stirring until well incorporated.
- Fill the dates: Spoon about 1 teaspoon of the ricotta mixture into each date, filling the cavity without overstuffing.
- Add pistachios: Sprinkle chopped pistachios on top of the ricotta in each date, gently pressing them in so they adhere well.
- Drizzle with honey: Lightly drizzle each stuffed date with honey to add natural sweetness and enhance flavors.
- Add sea salt (optional): Sprinkle a tiny pinch of sea salt on top of each date for a subtle savory contrast.
- Serve or chill: Serve the stuffed dates immediately or refrigerate until ready to enjoy for a chilled appetizer.
Notes
- For a nut-free option, substitute pistachios with toasted coconut flakes or seeds.
- Can be prepared a few hours ahead and stored covered in the refrigerator.
- Using fresh Medjool dates ensures the best texture and natural sweetness.
- Adjust honey quantity to taste based on desired sweetness level.
- Optional cinnamon adds a warm flavor note but can be omitted if preferred.
