Name: Feta-Parmesan Stuffed Dates with Honey-Walnut Crunch Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 12 large Medjool dates; 1/2 cup crumbled feta cheese; 1/4 cup grated Parmesan cheese; 1/2 cup chopped walnuts; 1/4 cup honey; 1 tablespoon olive oil; 1 teaspoon fresh thyme, chopped; Salt and pepper, to taste

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Introduction

Feta-Parmesan Stuffed Dates with Honey-Walnut Crunch combine sweet, tangy, and nutty flavors in a simple yet elegant appetizer. These bite-sized treats are perfect for entertaining or a delightful snack any time.

The image shows four round stuffed dates arranged closely on a white plate with a small amount of golden syrup pooling around them. Each date is dark brown with a shiny, wrinkled texture. The dates are cut open and filled with a creamy white mixture containing small green herb pieces, topped with a glossy walnut half and garnished with a small green sprig. Bright red pomegranate seeds are scattered around some dates, adding a pop of color. The background is a smooth white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large Medjool dates
1/2 cup feta cheese, crumbled
1/4 cup Parmesan cheese, grated
1/2 cup walnuts, chopped
1/4 cup honey
1 tablespoon olive oil
1 teaspoon fresh thyme, chopped
Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C). Slice each Medjool date lengthwise and carefully remove the pit, creating a pocket for the filling.
Step 2: In a bowl, mix the crumbled feta and grated Parmesan cheeses until well combined. Spoon this mixture into each date, pressing gently to fill.
Step 3: Heat olive oil in a small skillet over medium heat. Add the chopped walnuts and toast for about 5 minutes, stirring frequently, until golden and fragrant. Remove from heat and stir in honey, chopped thyme, and a pinch of salt and pepper.
Step 4: Arrange the stuffed dates on a baking sheet. Drizzle the honey-walnut mixture over the top of each date. Bake in the preheated oven for 10 minutes, until the cheese is warm and slightly melted.
Step 5: Remove from the oven and let cool slightly before serving. Enjoy these flavorful stuffed dates warm as a perfect appetizer or snack.

Tips & Variations

Try using goat cheese instead of feta for a creamier, tangier filling.
Swap walnuts for pecans or almonds to change up the crunch and flavor.
Use maple syrup in place of honey for a vegan-friendly option.
To add extra color, sprinkle chopped fresh herbs like parsley or mint before serving.

Storage

Store leftover stuffed dates in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through before serving. For best texture, enjoy them fresh.

How to Serve

Four stuffed dates sit on a white plate with a white marbled texture. Each date is dark brown and glossy with a wrinkled texture, forming the base layer. On top of each, there is a layer of creamy white cheese mixed with chopped green herbs, creating a soft and textured middle layer. A whole walnut with a shiny caramel glaze is carefully placed on each cheese-topped date as the final layer, garnished with small green herb sprigs. There are also bright red pomegranate seeds scattered around, adding a burst of color, and a golden syrup pools around the base of the dates. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed dates ahead of time?

Yes, you can stuff the dates and prepare the honey-walnut topping in advance. Keep them refrigerated separately and assemble and bake just before serving for the best freshness.

Are Medjool dates necessary for this recipe?

Medjool dates are preferred for their large size and rich sweetness, which makes stuffing easier and balances the savory filling. However, you can use other soft dates if needed, though smaller ones may be harder to fill.