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Feta-Parmesan Stuffed Dates

A delightful appetizer of sweet Medjool dates filled with creamy feta and Parmesan cheese, topped with a crunchy honey-walnut mixture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Stuffed Dates
  • 12 large large Medjool dates Make sure to remove the pits carefully.
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Parmesan cheese, grated
  • 1 tablespoon olive oil Use extra virgin for better flavor.
  • 1 teaspoon fresh thyme, chopped Feel free to swap for rosemary if preferred.
  • Salt and Pepper Salt and pepper to taste
For the Honey-Walnut Mixture
  • 1/2 cup walnuts, chopped Toast in olive oil for extra flavor.
  • 1/4 cup honey Use raw honey for a more natural taste.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Slice each Medjool date lengthwise and remove the pit gently.
  3. In a bowl, mix together the crumbled feta and grated Parmesan until well combined.
  4. Spoon the cheese mixture into each date, packing it slightly.
Making the Honey-Walnut Mixture
  1. In a small skillet, heat the olive oil over medium heat.
  2. Add the chopped walnuts and toast for about 5 minutes.
  3. Remove from heat and stir in the honey and chopped thyme, seasoning with salt and pepper.
Baking
  1. Place the stuffed dates on a baking sheet and drizzle the honey-walnut mixture over them.
  2. Bake for about 10 minutes, until they are warm and slightly melted.
Serving
  1. Let cool slightly before serving warm.

Notes

To store leftovers, place in an airtight container in the fridge for up to three days. Reheat in the oven for a few minutes.