Feta Parmesan Stuffed Dates
We’re ready for all the holiday hosting appetizer ideas! Here is another DELICIOUS and EASY one that will really wow your guests!
Ingredients
- 12 large Medjool dates
- 1/2 cup feta, crumbled
- 1/4 cup parmesan cheese, grated
- 1/2 cup walnuts, roughly chopped
- 1/4 cup Savannah Bee Black Sage Honey
- 1 Tbsp Stock Market Madagascar Black Pepper Extra Virgin Olive Oil
- 1 tsp fresh thyme, chopped
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- Denissimo Fine Aged Dark Balsamic Vinegar, for finishing
Directions
Preheat oven to 350F.Â
Carefully slice each date in half lengthwise and remove the pit (creating a pocket for the filling).
In a medium bowl, mix together the crumbled feta and grated parmesan until well combined. Spoon the cheese mixture into each date (pressing gently to make sure they are filled).
In a small frying pan, heat the Stock Market Madagascar Black Pepper Extra Virgin Olive Oil over medium-high heat. Add the chopped walnuts and toast for about 4 minutes, stirring frequently. Once the walnuts are a golden in color, add the honey and thyme; remove from heat. Season with Jacobsen’s Italian Sea Salt and freshly ground black pepper to taste.
Place the stuffed dates on a baking sheet and drizzle with the honey walnut mixture. Bake for about 10 minutes or until the cheese is warm and melted.
Remove from the oven, let cool slightly and drizzle with Denissimo Fine Aged Dark Balsamic Vinegar. Serve warm!
Enjoy!
