Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch Recipe

Introduction

These Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch combine sweet, salty, and savory flavors in a delightful bite. Perfect as an elegant appetizer or a flavorful snack, they bring a burst of texture and taste with every mouthful.

Ingredients

• 1/3 cup finely chopped walnuts
• 1 tablespoon finely chopped rosemary
• 2 tablespoons scallions
• 2 tablespoons chopped parsley or arugula
• 1 1/2 teaspoons olive oil
• 1 1/2 teaspoons honey
• 1 teaspoon orange zest
• 1/4 teaspoon salt
• To taste pepper
• 10 ounces pitted Medjool dates, sliced open on one side
• Honey for drizzling
• 3 ounces feta cheese, sliced into 1-inch pieces
• 3/4 cup shredded Parmesan cheese

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a bowl, combine chopped walnuts, rosemary, scallions, parsley or arugula, olive oil, honey, orange zest, salt, and pepper. Mix well and set aside.
3. Step 3: Place honey in a small bowl and spread Parmesan cheese on a small plate.
4. Step 4: Dip each piece of feta cheese into the honey, then coat it with the Parmesan cheese.
5. Step 5: Stuff each sliced open date with a piece of the honey-dipped, Parmesan-coated feta.
6. Step 6: Arrange the stuffed dates in a casserole dish in a single layer.
7. Step 7: Sprinkle the walnut and herb topping evenly over the stuffed dates.
8. Step 8: Bake for 15 minutes, or until the dates are warmed through and the topping is golden.
9. Step 9: Remove the dish from the oven and drizzle extra honey over the warm stuffed dates.
10. Step 10: Serve while still warm, offering extra honey alongside if desired.

Tips & Variations

• For a nuttier crunch, toast the chopped walnuts lightly before mixing them with the herbs.
• Swap parsley with fresh arugula for a slightly peppery note.
• Try adding a sprinkle of chili flakes to the topping for a subtle heat.
• If feta is too salty for your taste, opt for a milder goat cheese instead.

Storage

Store any leftover stuffed dates in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through, then drizzle with fresh honey before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these stuffed dates ahead of time?

Yes, you can stuff the dates and prepare the topping a few hours in advance, then assemble and bake just before serving to keep them fresh and flavorful.

Are Medjool dates necessary for this recipe?

Medjool dates are preferred for their large size and sweetness, which hold the fillings well. However, you can substitute with other large, soft dates if needed.

Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch Recipe

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★★★★★

4.9 from 94 reviews

These Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch are a luxurious and flavorful appetizer combining sweet medjool dates stuffed with honey-coated feta, baked to perfection and topped with a crunchy, aromatic walnut, herb, and parmesan mixture. Perfect for parties or elegant gatherings, they marry sweet, salty, and savory notes in every bite.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12–14 stuffed dates 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Topping

• 1/3 cup finely chopped walnuts
• 1 tablespoon finely chopped rosemary
• 2 tablespoons scallions, chopped
• 2 tablespoons chopped parsley or arugula
• 1 1/2 teaspoons olive oil
• 1 1/2 teaspoons honey
• 1 teaspoon orange zest
• 1/4 teaspoon salt
• To taste black pepper

Main Ingredients

• 10 ounces medjool dates, pitted and sliced open on one side
• For drizzling: honey
• 3 ounces feta cheese, sliced into 1-inch pieces
• 3/4 cup shredded parmesan cheese

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the stuffed dates.
2. Prepare Topping: In a mixing bowl, combine finely chopped walnuts, rosemary, scallions, parsley or arugula, olive oil, honey, orange zest, salt, and black pepper. Stir well until all ingredients are evenly mixed. Set this flavorful topping aside.
3. Prepare Honey and Parmesan: Pour honey into a small bowl for dipping, and place the shredded parmesan cheese on a plate for coating the feta.
4. Coat Feta: Take each piece of feta cheese and dip it into the honey, then roll it in the shredded parmesan until well coated. This process adds a sweet and savory crust to the cheese.
5. Stuff Dates: Insert one honey-Parmesan-coated feta piece inside each pitted date, filling the cavity created by slicing them open.
6. Arrange Dates: Place all the stuffed dates neatly into a casserole dish or baking pan, spacing them evenly.
7. Add Topping: Sprinkle the prepared walnut and herb mixture evenly over the top of the stuffed dates, ensuring each date gets some crunchy topping.
8. Bake: Place the dish in the preheated oven and bake for about 15 minutes, or until the dates are warmed through and the topping turns golden and fragrant.
9. Drizzle Honey: After removing from the oven, immediately drizzle additional honey over the warm dates to enhance sweetness and shine.
10. Serve: Serve the stuffed dates warm as an elegant appetizer or snack, optionally accompanied by extra honey for dipping.

Notes

• Use medjool dates for their size and natural sweetness.
• Parsley can be substituted with arugula for a slightly peppery flavor.
• Feta can be replaced with halloumi or goat cheese for a different texture and taste.
• Ensure feta pieces fit inside the dates without breaking them.
• Serve warm immediately for best flavor and texture.
• Can be prepared ahead; assemble and refrigerate, then bake just before serving.

Keywords: stuffed dates, feta, parmesan, roasted dates, appetizer, honey walnut topping, Mediterranean appetizer, baked stuffed dates