Feta-Parmesan Roasted Stuffed Dates Recipe
Introduction
Stuffed dates are a timeless appetizer that combines the natural sweetness of dates with rich, salty cheeses and other savory or crunchy elements. This recipe for Feta-Parmesan Roasted Stuffed Dates elevates the classic by incorporating two flavorful cheeses — tangy feta and nutty Parmesan — roasted to perfection to create a gooey, melty, and irresistible bite.
Ideal for holiday parties, dinner starters, or casual get-togethers, these stuffed dates are simple to prepare but deliver complex flavors that wow every palate. They’re a perfect balance of sweet, salty, creamy, and crunchy textures in every mouthful.
Why Stuffed Dates?
Dates have been enjoyed for thousands of years and are celebrated for their natural sweetness and chewy texture. Stuffing them with cheese adds protein and a savory contrast, while roasting enhances flavors and melts the cheese to a luscious finish. They’re naturally gluten-free, low in carbs, and can be adapted to vegetarian or vegan diets.
Ingredients You’ll Need
Main Ingredients:
24 Medjool dates (large, soft, pitted)
4 oz (115g) feta cheese (crumbled)
1/4 cup (25g) freshly grated Parmesan cheese
2 tbsp cream cheese (optional, for extra creaminess)
2 tbsp fresh parsley (finely chopped)
1/4 cup toasted pine nuts or chopped walnuts (for crunch)
1 tbsp olive oil (for roasting)
Freshly ground black pepper (to taste)
Sea salt flakes (optional, for finishing)
Optional Add-Ins & Variations:
Bacon or prosciutto slices (for wrapping dates)
Honey or balsamic glaze (for drizzling)
Chopped fresh thyme or rosemary (herbal twist)
Chili flakes (for a little heat)
Walnut or almond butter (for alternative stuffing)
Equipment Needed
Baking sheet or roasting pan
Small mixing bowl
Spoon or small spatula
Knife for slicing dates
Measuring cups and spoons
Food processor or grater (for Parmesan)
Step-By-Step Instructions
Step 1: Prepare the Dates
Start with Medjool dates, the preferred variety for stuffing due to their large size and soft flesh. If your dates aren’t already pitted, make a small slit lengthwise along one side and carefully remove the pit without tearing the date apart.
Tip: Soaking dates in warm water for 10 minutes can soften them further if they’re not fresh or a bit dry.
Step 2: Make the Cheese Filling
In a mixing bowl, combine the crumbled feta cheese, grated Parmesan cheese, and cream cheese (if using). The cream cheese adds extra creaminess and helps bind the mixture.
Add finely chopped fresh parsley for a bright, herbal note. Season with a pinch of freshly ground black pepper to balance the saltiness.
Mix everything gently until well combined but not overly mashed — you want some texture.
Step 3: Toast the Nuts
Toast pine nuts or walnuts in a dry skillet over medium heat for 3-5 minutes until golden and fragrant. Stir frequently to avoid burning.
Once cooled, roughly chop the nuts if whole. These will add a lovely crunch and nutty contrast to the creamy cheese and soft dates.
Step 4: Stuff the Dates
Using a small spoon or your fingers, carefully stuff each date with about a teaspoon of the cheese mixture. Press the filling gently into the cavity without overstuffing to keep the dates intact.
Sprinkle or press a few toasted nuts onto or inside the cheese filling for texture.
Step 5: Optional – Wrap with Bacon or Prosciutto
If you want to add a smoky, savory twist, wrap each stuffed date with a thin slice of bacon or prosciutto. Secure with a toothpick if necessary.
This step adds richness and a crispy texture after roasting, complementing the sweet-salty cheese and date perfectly.
Step 6: Roast the Stuffed Dates
Preheat your oven to 375°F (190°C).
Arrange the stuffed dates on a baking sheet lined with parchment paper or a lightly greased roasting pan.
Drizzle a little olive oil over the dates to encourage caramelization.
Roast for 12-15 minutes or until the cheese is bubbling and slightly golden, and bacon or prosciutto (if used) is crispy.
Keep an eye to avoid burning, especially if wrapped in bacon.
Step 7: Garnish and Serve
Remove the roasted dates from the oven and let them cool slightly.
Transfer to a serving platter and garnish with:
A sprinkle of sea salt flakes for crunch and flavor contrast
Extra fresh parsley for color
Optional drizzle of honey or balsamic glaze to enhance the sweet-savory contrast
Serve warm or at room temperature.
Serving Suggestions
Serve these stuffed dates as elegant appetizers at cocktail parties or holiday gatherings.
Pair with a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir.
Accompany with other small bites like olives, nuts, and cheese boards.
Include as part of a mezze platter alongside hummus, baba ganoush, and pita bread.
Nutritional Information (Per Stuffed Date)
Calories: ~80–100 (varies by stuffing and additions)
Protein: 3–4g
Fat: 6–7g (mostly healthy fats)
Carbohydrates: 8–10g (from dates and nuts)
Fiber: 1–2g
Variations and Flavor Twists
1. Sweet and Spicy
Add a pinch of chili flakes to the cheese mixture for a subtle kick. Top with a drizzle of honey after roasting.
2. Mediterranean Style
Include finely chopped sun-dried tomatoes and oregano in the cheese filling. Serve with a sprinkle of za’atar seasoning.
3. Vegan Option
Replace feta and Parmesan with vegan cream cheese and nutritional yeast for cheesy flavor. Use maple syrup instead of honey for drizzling.
4. Nut-Free Version
Skip the nuts and instead sprinkle toasted sesame seeds on top for crunch.
Tips for Perfect Stuffed Dates
Choose fresh, plump Medjool dates for the best texture and flavor.
Don’t overstuff—this helps keep the dates intact during roasting.
Use high-quality cheeses for the best taste. Feta should be tangy and creamy; Parmesan freshly grated.
Toast nuts just before use for maximum crunch and flavor.
Roasting caramelizes the natural sugars in the dates, enhancing their flavor—don’t skip this step!
Serve shortly after roasting for optimal gooeyness and texture.
The History and Cultural Significance of Stuffed Dates
Dates have been cultivated for over 5,000 years, primarily in the Middle East and North Africa, where they are considered a staple food and symbol of hospitality. Stuffed dates are traditional in many cultures, often enjoyed during celebrations, Ramadan, or festive occasions.
Filling dates with nuts, cheese, or meats combines the natural sweetness with savory elements, creating complex, balanced flavors loved across the globe.
Frequently Asked Questions
Q: Can I prepare these ahead of time?
A: Yes! You can stuff the dates and store them in the refrigerator for up to 24 hours before roasting. Roast just before serving.
Q: Can I freeze stuffed dates?
A: It’s not recommended, as the texture of the cheese and dates may change upon thawing.
Q: What if I don’t have Parmesan?
A: Use Pecorino Romano or another hard, aged cheese with a similar flavor.
Q: Can I make these gluten-free?
A: Absolutely! Dates and cheeses are naturally gluten-free.
Step-by-Step Photos (Optional)
If you want, I can also help you with a visual step-by-step photo guide to make preparation easier!
Conclusion
Feta-Parmesan Roasted Stuffed Dates are a perfect balance of sweet and savory, creamy and crunchy, simple and elegant. They’re easy to prepare, packed with flavor, and guaranteed to impress your guests.
Whether served as appetizers at a dinner party, part of a festive holiday spread, or a simple indulgent snack, these stuffed dates elevate humble ingredients into a gourmet delight.
Would you like me to include:
A printable recipe card?
A shopping list for easy grocery shopping?
Wine or drink pairing suggestions?
Tips for making these for large gatherings or events?
Let me know, and I’ll be happy to help!
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