Whipped Feta Stuffed Dates

Whipped Feta Stuffed Dates

These Whipped Feta Stuffed Dates are a sweet and savory appetizer that combines creamy feta with the natural sweetness of Medjool dates, making them perfect for any gathering.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 12 stuffed dates

Course: Appetizer, Snack

Cuisine: Mediterranean

Calories: 110

Ingredients Method Notes

Ingredients

For the Stuffed Dates

20 to 30 pieces pitted Medjool dates Choose plump ones for the best taste.
6 ounces feta cheese crumbles A high-quality brand like Danish feta is recommended.
3 ounces cream cheese Softened (take out of the fridge about 30 minutes prior to prepping).
1/4 cup honey Use raw honey for a more robust flavor.

For Garnishing

1 cup pecan halves Freshly toasted for crunch.
1 teaspoon sugar To enhance the sweetness of the pecans.
1/4 teaspoon salt To balance the flavor.
Pinch cayenne pepper Just enough to add warmth without overpowering.

Method

Preparation

Preheat your oven to 325°F (165°C).
Line a rimmed baking sheet with parchment paper.
Place honey in a microwave-safe bowl and microwave for about 20 seconds until warm.
Stir in the pecan halves to coat them in honey.
Spread the honey-coated pecans onto the lined baking sheet.
Sprinkle sugar, salt, and cayenne pepper over the pecans and bake for 12 to 15 minutes, stirring halfway through.
Let the roasted pecans cool slightly and then chop finely.
In a medium bowl, combine feta cheese and cream cheese. Beat until smooth and creamy.
Stuff each date with the cheese mixture.
Place the stuffed dates cut-side up on the baking sheet and bake for 12 to 14 minutes.
Once done, sprinkle the chopped pecans on top and press slightly.
Transfer to a serving platter and enjoy warm or at room temperature.

Notes

Store leftover stuffed dates in an airtight container for up to 4 days. These can be prepared a day in advance; just stuff and store in the fridge until ready to bake.