Description
Indulge in the perfect blend of sweet and savory with these Honey Pistachio Ricotta Stuffed Dates. Creamy ricotta mixed with honey and vanilla, stuffed into plump dates and topped with crunchy pistachios – a Mediterranean-inspired appetizer that’s sure to impress!
Ingredients
Scale
Ingredients:
- 12 Medjool dates (pitted)
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons honey (plus more for drizzling)
- 1/4 teaspoon vanilla extract
- 1/4 cup shelled pistachios (finely chopped)
- pinch of sea salt
Instructions
- Prepare the Filling: In a small bowl, mix together the ricotta cheese, honey, vanilla extract, and a pinch of sea salt until smooth and creamy.
- Stuff the Dates: Carefully make a slit in each date and remove the pit if not already pitted. Spoon or pipe about 1 to 2 teaspoons of the ricotta filling into each date.
- Add Pistachios: Press the chopped pistachios gently into the exposed filling.
- Serve: Arrange the stuffed dates on a serving plate and drizzle with a little extra honey just before serving.
Notes
- For added flavor, lightly toast the pistachios before chopping.
- You can prepare these up to a day in advance and refrigerate until ready to serve. Let them come to room temperature before serving for best texture and taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed date
- Calories: 95
- Sugar: 11g
- Sodium: 30mg
- Fat: 4.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg
