Feta-Parmesan Stuffed Dates with Honey-Walnut Crunch Recipe
Introduction
Feta-Parmesan Stuffed Dates with Honey-Walnut Crunch make an irresistible appetizer combining sweet, tangy, and nutty flavors with a delightful mix of textures. These bite-sized treats are easy to prepare and perfect for entertaining or a special snack.
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
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Carefully slice each Medjool date lengthwise and remove the pit to create a pocket for the filling.
- Step 2: In a bowl, mix the crumbled feta and grated Parmesan until well combined. Spoon this cheese mixture into each date, pressing gently to fill them.
- Step 3: Heat olive oil in a small skillet over medium heat. Add 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: Place the stuffed dates on a baking sheet and drizzle the honey-walnut mixture evenly over them. Bake for 10 minutes until the cheese is warm and slightly melted.
- Step 5: Remove from the oven, let cool slightly, and serve warm. Enjoy these tasty stuffed dates as a perfect appetizer or snack.
Tips & Variations
- For a savory twist, add a pinch of crushed red pepper flakes to the honey-walnut mixture for some heat.
- Try swapping walnuts for pecans or almonds for a different nutty flavor and texture.
- Use goat cheese instead of feta for a creamier filling with a mild tang.
Storage
Store leftover stuffed dates in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid melting the cheese too much before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these dates ahead of time?
Yes, you can stuff the dates and prepare the honey-walnut topping in advance. Store them separately and assemble right before baking for the freshest results.
Are Medjool dates necessary for this recipe?
Medjool dates are preferred because of their large size and natural sweetness, which complement the filling well. If unavailable, other soft, large dates can be used but may alter the texture slightly.
PrintFeta-Parmesan Stuffed Dates with Honey-Walnut Crunch Recipe
These Feta-Parmesan Stuffed Dates with Honey-Walnut Crunch offer a delicious blend of sweet and savory flavors. Medjool dates are filled with a creamy, tangy mixture of feta and Parmesan cheeses, then topped with a warm honey and toasted walnut mixture enhanced by fresh thyme. Baked until the cheese is slightly melted, this elegant appetizer combines a delightful crunch with rich, sweet notes, perfect for entertaining or a sophisticated snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 stuffed dates, serves 4 as appetizer 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Dates and Cheese Filling
- 12 large Medjool dates
- 1/2 cup feta cheese, crumbled
- 1/4 cup Parmesan cheese, grated
Honey-Walnut Crunch
- 1/2 cup walnuts, chopped
- 1/4 cup honey
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme, chopped
- Salt and pepper, to taste
Instructions
- Prepare the Dates: Preheat your oven to 350°F (175°C). Carefully slice each Medjool date lengthwise and remove the pit to create a pocket for the filling.
- Make the Filling: In a bowl, mix together the crumbled feta and grated Parmesan cheese until well combined. Spoon the cheese mixture into each pitted date, pressing gently to fill.
- Prepare the Honey-Walnut Crunch: Heat the olive oil in a small skillet over medium heat. Add the chopped walnuts and toast for about 5 minutes, stirring frequently until they become golden and fragrant. Remove from heat, then stir in the honey and chopped fresh thyme. Season with a pinch of salt and pepper to taste.
- Assemble and Bake: Place the stuffed dates on a baking sheet and drizzle the warm honey-walnut mixture evenly over each. Bake in the preheated oven for 10 minutes, allowing the cheese to warm through and slightly melt.
- Serve: Remove the dates from the oven, let them cool slightly, then serve warm as a delicious appetizer or snack.
Notes
- Use large Medjool dates for best stuffing results—they’re sweet and soft.
- You can substitute walnuts with pecans or almonds based on preference.
- For a stronger herb flavor, add a bit more fresh thyme or try rosemary.
- This appetizer is best served warm but can be served at room temperature.
- To make ahead, stuff the dates and toast nuts in advance, assemble just before baking.
Keywords: stuffed dates, feta cheese, Parmesan cheese, honey walnut crunch, appetizer, Mediterranean appetizer, baked stuffed dates, easy party snack
