Description
Honey Pistachio Ricotta Stuffed Dates are a delightful Mediterranean appetizer combining sweet Medjool dates with creamy ricotta, crunchy pistachios, and a touch of honey. This no-cook recipe is quick to prepare, perfect for entertaining or a healthy snack, offering a harmonious blend of textures and flavors with natural sweetness and nutty accents.
Ingredients
Scale
Main 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 ricotta filling: In a small bowl, combine ricotta cheese, honey, vanilla extract, and a pinch of sea salt. Mix well until the mixture is smooth and creamy, ensuring the flavors meld together perfectly.
- Prep dates: Make a careful slit along each pitted Medjool date. If the dates are not already pitted, remove the pits completely to create space for the filling.
- Stuff dates: Spoon or pipe about 1 to 2 teaspoons of the ricotta filling into each date, filling the cavity generously without overstuffing.
- Add pistachios: Gently press the finely chopped pistachios into the exposed ricotta filling, adding a pleasing crunch and flavor contrast.
- Serve: Arrange the stuffed dates on a serving plate and drizzle with additional honey just before serving to enhance sweetness and presentation.
Notes
- For enhanced flavor, lightly toast the pistachios before chopping to bring out their nuttiness.
- You can prepare the stuffed dates up to one day in advance and store them refrigerated.
- Let the dates come to room temperature before serving to enjoy optimal texture and flavor.
