Stuffed Dates with Fetta and Parmesan
Sweet and savory, these stuffed dates with creamy fetta and a sprinkle of parmesan make the perfect appetizer or party starter. Simple to prepare and full of flavor.
Ingredients
- - 12 Medjool dates pitted
- - 1/3 cup crumbled fetta cheese
- - 2 tbsp grated parmesan cheese
- - 1 tsp fresh thyme leaves optional
- - Freshly ground black pepper to taste
- - Olive oil for drizzling
Instructions
- Prepare Dates
- Slice each date lengthwise on one side and remove the pit if not already pitted.
- Stuff with Fetta
- Fill each date with a small amount of fetta cheese, pressing it in gently.
- Add Parmesan
- Sprinkle a little parmesan cheese on top of each stuffed date.
- Season and Garnish
- Add a pinch of fresh thyme leaves and a twist of black pepper to each. Drizzle lightly with olive oil.
- Serve
- Arrange on a platter and serve at room temperature. Optional: warm in the oven at 160°C (320°F) for 5–7 minutes for a melty texture.
- prep_time: PT10M
- cook_time: PT0M (optional warming)
- total_time: PT10M
- servings: 4 (3 dates per serving)
Notes
nutrition:
calories: ~120 (per serving)
carbohydrates: ~18g
protein: ~4g
fat: ~5g
fiber: ~2g
sugar: ~15g
sodium: ~150mg notes:
- Can be made ahead and stored in the fridge for up to 2 days.
- Add chopped nuts or drizzle with balsamic glaze for an elevated touch.
- Delicious warm or at room temperature.
calories: ~120 (per serving)
carbohydrates: ~18g
protein: ~4g
fat: ~5g
fiber: ~2g
sugar: ~15g
sodium: ~150mg notes:
- Can be made ahead and stored in the fridge for up to 2 days.
- Add chopped nuts or drizzle with balsamic glaze for an elevated touch.
- Delicious warm or at room temperature.