Description
Delicious stuffed dates with creamy feta, rich Parmesan, and crunchy walnuts, perfect for a snack or appetizer.
Ingredients
Scale
- 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
- 1/3 cup walnuts, finely chopped
- 1 tablespoon rosemary, finely chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully open each Medjool date and stuff it with a piece of feta cheese.
- Top each stuffed date with shredded Parmesan cheese, chopped walnuts, and a sprinkle of rosemary.
- Place the stuffed dates on a baking sheet lined with parchment paper.
- Drizzle honey over the stuffed dates.
- Bake in the oven for about 15-20 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and let cool slightly before serving.
Notes
Serve warm and enjoy with drinks. Store leftovers in an airtight container for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 stuffed dates
- Calories: 250
- Sugar: 15g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 20mg
Keywords: stuffed dates, appetizer, Mediterranean, feta cheese, walnuts