Mascarpone Stuffed Dates
These Mascarpone Stuffed Dates are the perfect little two-bite appetizer! They are great to pop onto cheese boards, and even better as passed hors d'oeuvre for holiday parties!
Servings: 26
Calories: 100kcal
Ingredients
- 25-30 Medjool dates pitted
- 4 ounces mascarpone cheese
- 2 teaspoons fresh lemon juice
- zest of 1 lemon
- EV olive oil as needed
- ¼ cup walnuts finely chopped
- ¼ cup shelled pistachios lightly salted
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon cardamom optional
- ½ teaspoon orange blossom water optional
- Honey or hot honey
- maldon salt for finishing
Instructions
- PREP: Slice the medjool dates to create a slit if yours doesn’t have one.
- WHIP: In a bowl, whisk together the mascarpone with the zest of a lemon and the lemon juice until combined.
- FILL: Drizzle a little olive oil over the dates. Using a piping bag, pipe the mixture into the cavity of the dates. You can also use a small spoon, but the piping bag does make it a bit neater.
- MIX: In a bowl, toss the chopped walnuts, pistachios, ground cinnamon, orange blossom and 2-3 teaspoons of honey to help the ingredients come together.
- TOP: sprinkle the dates with the chopped nut mixture. Drizzle additional honey if desired (I typically dont) on top with a sprinkle of maldon salt. Serve them at room temperature or cold.
Nutrition
Serving: 1 date | Calories: 100kcal | Carbohydrates: 19g | Protein: 1g | Fat: 3g | Fiber: 2g | Sugar: 16g
