Easter is in one week and if you’re celebrating you may be thinking of appetizers to serve. Back at Christmas time (as evidenced by the festive table cloth) I made walnut & parmesan stuffed dates after seeing Williams Sonoma post a video on Instagram. They looked so easy to make and yummy. Spoiler alert – both were true.
For the recipe you’ll need:
- dates, preferably Medjool
- olive oil
- parmigiano-reggiano cheese
The appoint of each depends on how many you want to make. The Williams Sonoma recipe is based off of 24 dates, but I didn’t make that many.
The recipe is super simple. All you have to do is pit the dates, then toss the dates in a bowl with olive oil to coat. Then place the dates on a sheet pan, slit side up. Use a vegetable peeler to shave some cheese. Next, stuff each date with some cheese shavings and a walnut or walnut half depending on the size of the date and nut.
Bake at 350 for about 10 minutes or until the dates are warmed through. Do a final drizzle of olive oil and serve!
These are seriously so yummy especially when warm. I think the only change I would make next time I make them is to add a little bit more cheese to balance out the sweetness of the date. It’s all personal preference though.
Now I need more things to stuff dates with! Let me know if you have any stuffed dates favorites!