Servings: 12 Stuffed Dates
Ricotta Stuffed Dates Recipe
These easy ricotta stuffed dates require very little time and effort to prepare! Make them for any special occasion, including holiday dinners!
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
Sprinkle the chopped nuts over the ricotta stuffed dates just before serving if you don’t want them to be crunchy and toasted.
Nutrition
Serving: 1Stuffed Date (of 12), Calories: 93kcal, Carbohydrates: 19g, Protein: 1g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 3mg, Sodium: 8mg, Fiber: 2g, Sugar: 17g