Description

Honey Pistachio Ricotta Stuffed Dates are a delightful blend of sweet and savory flavors, perfect for any occasion. These easy-to-make treats feature chewy Medjool dates stuffed with creamy ricotta cheese, drizzled with honey, and topped with crunchy pistachios. Whether served as an appetizer or dessert, they are sure to impress your guests and leave your taste buds dancing!

Ingredients

Scale

12 Medjool dates (about 200g)
1 cup ricotta cheese (240g)
3 tbsp honey (60g), plus extra for drizzling
1/4 cup chopped roasted unsalted pistachios (30g)
Pinch of sea salt

Instructions

Preheat the oven to 350°F (175°C).
Slice each Medjool date lengthwise and remove the pits.
In a bowl, mix ricotta cheese, honey, and a pinch of sea salt until smooth.
Generously stuff each date with the ricotta mixture.
Sprinkle chopped pistachios on top, pressing them gently into the filling.
Place stuffed dates on a parchment-lined baking sheet and bake for 10 minutes until warm and slightly golden.
Drizzle with extra honey before serving.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer/Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 stuffed dates (50g)
Calories: 180
Sugar: 16g
Sodium: 50mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 4g
Cholesterol: 10mg

Keywords: - Substitute pistachios with walnuts or almonds for different flavors. - A drizzle of balsamic glaze can add a lovely tangy contrast. - Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven.