Feta-Parmesan Roasted Stuffed Dates
Decadent Medjool Dates with Feta, Parmesan, and Honey-Walnut Herb Crunch
Recipe:Ingredients:
10 ounces pitted Medjool dates, sliced open on one side
Honey, for drizzling
3 ounces feta cheese, sliced into 1-inch pieces
3/4 cup shredded Parmesan cheese
1/3 cup walnuts, finely chopped
1 tablespoon rosemary, finely chopped
2 tablespoons scallions
2 tablespoons chopped parsley (or arugula)
1 1/2 teaspoons olive oil
1 1/2 teaspoons honey
1 teaspoon orange zest
1/4 teaspoon salt
Pepper, to taste
Directions:
Prep Time: 20 mins | Cooking Time: 15 mins | Total Time: 35 mins | Servings: 4-6
Preheat the oven to 375°F.
In a bowl, combine walnuts, rosemary, scallions, parsley, olive oil, honey, orange zest, salt, and pepper.
In a separate bowl, place honey and in a small plate, add shredded Parmesan.
Dip each piece of feta in honey, then coat with Parmesan.
Stuff each date with the coated feta.
Arrange stuffed dates in a casserole dish and sprinkle with the prepared topping.
Bake for 15 minutes until the dates are warm and topping is golden.
Remove from the oven, drizzle with honey, and serve warm.
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