Feta-Parmesan Roasted Stuffed Dates
Ingredients
10 oz pitted Medjool dates, sliced open on one side
3 oz feta cheese, cut into small 1-inch pieces
¾ cup shredded Parmesan cheese
⅓ cup walnuts, finely chopped
1 tbsp fresh rosemary, finely chopped
Honey, for drizzling
Instructions
Preheat the Oven
Heat your oven to 375°F (190°C). Line a baking tray with parchment paper so the dates don’t stick.Prepare the Dates
Gently open each date along the slit. Make sure every pit has been removed so the dates are ready to fill.Add the Feta
Place one small piece of feta cheese inside each date. Lightly press the date closed so the cheese stays inside.Mix the Topping
In a small bowl, combine the shredded Parmesan cheese, finely chopped walnuts, and chopped rosemary. Stir gently to mix the flavors together.Top the Dates
Spoon a small amount of the Parmesan-walnut mixture onto each stuffed date. Press lightly so it sits securely on top.Bake
Arrange the dates on the prepared tray and bake for 10–12 minutes, until the Parmesan melts and becomes lightly golden and fragrant.Finish with Honey
Remove from the oven and let them cool slightly. Drizzle lightly with honey before serving.Serve Warm
Enjoy immediately for the best flavor and texture.
Q&A
❓ Can I make these in advance?
Yes. You can stuff and top the dates ahead of time and keep them in the fridge for up to 24 hours. Bake just before serving so they stay warm and melty.
❓ Can I substitute the walnuts?
Absolutely. Almonds, pistachios, or pecans work great. For a nut-free version, simply skip the nuts — they will still be delicious.