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The perfect appetizer for any special occasion, Ricotta Stuffed Dates are simple to prepare at a moment’s notice! A lovely balance of sweet and savory flavors with a nutty crunch, this easy appetizer recipe generates the perfect bite!
While I’m typically not huge on appetizers, if you stuff a date full of cheese and heat it in the oven until it’s nice and gooey, I am GLUED to that plate! It might as well be dinner.
These easy ricotta stuffed dates feature sweet and gooey warm dates engulfing herbed creamy ricotta stuffing and topped with chopped pecans or walnuts for an ultra pleasing bite sized appetizer.
They are so quick and easy to prepare, can be made in bulk, and disappear in a split second! The way I see it, they are perfect no matter the time of year, particularly during the holiday season.
I have included different ways you can customize your stuffed dates below, and the recipe presented in the recipe card is perfect as well.
Let’s discuss the simple ingredients.
Ingredients for Ricotta Stuffed Dates:
Large Medjool Dates: The star of the show is nature’s candy: dates! If you can get ahold of pitted medjool dates that come pre-pitted, this will save you some time. If not, regular large medjool dates work great.
Ricotta Cheese: We stuff our sweet dates with creamy herbed ricotta for the ultimate savory element to our finger food. This ingredient makes the whole event so enticing!
Honey: A touch of honey is added to the ricotta to give it a subtle sweetness.
Italian Seasoning: Bringing herby flavor to the stuffing, dried herbs level up the savoryness of the dish. You can use fresh herbs too, like thyme, sage, or parsley.
Sea Salt: A pinch of salt enhances the flavor of the ricotta stuffing mixture.
Walnuts or Pecans: Provides a nutty crunch for a fun textural element.
Looking for other ways you can stuff dates? Here are some options!
Ways To Customize:
- Goat Cheese: Simply replace the ricotta cheese with 3 to 4 ounces of soft goat chevre to make goat cheese stuffed dates. Cream cheese works too.
- Peanut Butter: Follow my recipe for Chocolate Covered Almond Butter Stuffed Dates, using peanut butter, almond butter, sunflower seed butter, or cashew butter.
- Bacon Wrapped: Stuff the dates with goat cheese, feta cheese, or ricotta, wrap them in thick-cut bacon and bake at 350 for 8-10 minutes or until the bacon is crispy. You can also use the air fryer for this.
- Chocolate Drizzle: Microwave ⅔ cup of chocolate chips with 2 tablespoons of butter until melted. Drizzle the dates with melted chocolate.
Now that we’ve covered the basics, let’s stuff some dates!
How to Make Ricotta Stuffed Dates:
Preheat the oven to 350 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
Use a paring knife (or a small sharp knife) to cut a sliver into each date. If the dates aren’t already pitted, remove the pits from each date and discard. Transfer the dates to the prepared baking sheet.
In a small bowl, mix the ricotta cheese, honey, Italian seasoning, and sea salt until well combined. Scoop the ricotta filling mixture into the center of each date. Sprinkle the stuffed dates with chopped pecans or walnuts.
Bake on the center rack of the preheated oven for 5 to 6 minutes, or until the dates are sufficiently warm and the chopped nuts are toasted. Serve immediately, and enjoy!
Store leftover stuffed dates in an airtight container in the refrigerator for up to 5 days.
Recipe Tips:
- Sprinkle the chopped nuts over the ricotta stuffed dates just before serving if you don’t want them to be crunchy and toasted.
- If you’re serving more than 5 people, I recommend doubling the recipe.
And that’s it! The perfect bite of sweet and savory goodness, stuffed dates are a great appetizer for serving guests during the holiday season.
Looking for more great appetizer ideas? Try out these classic favorites.
More Appetizer Recipes:
- Air Fryer Steak Bites
- Sweet Potato Rounds with Herbed Ricotta and Walnuts
- Hummus Flatbread with Sun-Dried Tomatoed and Pesto
- Maple Rosemary Roasted Nuts
- Easy Candied Pecans
Stuff thy dates!
Ricotta Stuffed Dates Recipe
Ingredients
- 12 large Medjool Dates, pitted
- ⅓ cup (3 oz) ricotta cheese
- 1 tsp honey
- ½ tsp Italian seasoning
- Pinch sea salt
- 3 Tbsp raw pecans or walnuts, chopped
- Honey for drizzling, optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
- Use a paring knife (or a small sharp knife) to cut a sliver into each date. If the dates aren’t already pitted, remove the pits from each date and discard. Transfer the dates to the prepared baking sheet.
- In a small bowl, mix the ricotta cheese, honey, Italian seasoning, and sea salt until well combined. Scoop the ricotta filling mixture into the center of each date. Sprinkle the stuffed dates with chopped pecans or walnuts.
- Bake on the center rack of the preheated oven for 5 to 6 minutes, or until the dates are sufficiently warm and the chopped nuts are toasted. Serve immediately, and enjoy!
- Store leftover stuffed dates in an airtight container in the refrigerator for up to 5 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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