Description
These Honey Pistachio Ricotta Stuffed Dates are a delightful combination of sweet, creamy, and nutty flavors that make for a perfect appetizer or snack. The natural sweetness of dates pairs beautifully with the creamy ricotta, crunchy pistachios, and a touch of honey, creating a simple yet elegant treat.
Ingredients
Scale
Dates:
- 12 large Medjool dates, pitted
Ricotta Filling:
- 1/2 cup ricotta cheese
- 2 tablespoons honey (plus extra for drizzling)
- 1/2 teaspoon orange zest (optional)
- pinch of sea salt
Topping:
- 1/4 cup unsalted shelled pistachios, chopped
Instructions
- Slice and Prep Dates: Slice each date lengthwise on one side and remove the pit if needed.
- Prepare Ricotta Filling: In a small bowl, mix ricotta cheese, 2 tablespoons honey, orange zest, and a pinch of sea salt until smooth.
- Fill Dates: Gently open each date and fill with about 1 teaspoon of the ricotta mixture.
- Add Toppings: Sprinkle chopped pistachios over the ricotta filling.
- Drizzle with Honey: Arrange on a serving platter and lightly drizzle with extra honey before serving.
- Serve: Serve immediately or refrigerate for up to 1 day.
Notes
- For a vegan version, use plant-based ricotta and agave nectar instead of honey.
- You can also lightly toast the pistachios for enhanced flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed date
- Calories: 80
- Sugar: 10 g
- Sodium: 20 mg
- Fat: 3.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 5 mg
