Description
Delight in these Honey Pistachio Ricotta Stuffed Dates, a sweet and creamy appetizer that combines the natural sweetness of Medjool dates with smooth ricotta cheese, a touch of honey, and a hint of cinnamon. Topped with crunchy pistachios and drizzled with honey, this no-cook Mediterranean treat is perfect for snacking or serving at holiday gatherings.
Ingredients
Scale
Stuffed Dates
- 20 Medjool dates, pitted
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons honey, plus extra for drizzling
- 1/4 teaspoon ground cinnamon
- Pinch of sea salt
- 1/3 cup finely chopped shelled pistachios
Instructions
- Prepare the Ricotta Filling: In a small bowl, combine the ricotta cheese with honey, ground cinnamon, and a pinch of sea salt. Mix thoroughly until the mixture becomes smooth and creamy.
- Slice the Dates: Carefully slice each Medjool date lengthwise on one side to create an opening, being cautious not to cut the date all the way through to keep it intact for stuffing.
- Stuff the Dates: Gently open each sliced date and fill it with about 1 teaspoon of the prepared ricotta mixture. Press the sides lightly around the filling to secure it in place.
- Add the Toppings: Sprinkle the tops of the stuffed dates generously with finely chopped pistachios.
- Drizzle with Honey: Just before serving, lightly drizzle additional honey over the stuffed dates for extra sweetness and shine.
Notes
- For a firmer texture, chill the stuffed dates in the refrigerator for 10–15 minutes before serving.
- Substitute whipped cream cheese for ricotta if desired for a different creamy texture.
- Add a tiny pinch of orange zest to the filling to introduce a fresh citrus twist that complements the sweetness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer, Snack
- Method: No-Cook
- Cuisine: Mediterranean
