Ricotta Stuffed Dates (Print Version)
# Ingredients:
→ Stuffed Dates
01 -
12 medjool dates, pitted
02 -
3/4 cup ricotta cheese
03 -
1/2 teaspoon finely chopped fresh rosemary
04 -
1/8 teaspoon cayenne pepper
05 -
2 tablespoons shelled salted pistachios, chopped
→ Spicy Honey
06 -
2 tablespoons honey
07 -
Pinch of salt
08 -
1/8 - 1/4 teaspoon cayenne pepper
# Instructions:
01 -
Add the ricotta to a food processor along with 1/4 teaspoon cayenne, salt, pepper, and the rosemary. Purée for 10-20 seconds until smooth. If you don't have or want to use a food processor, add the ingredients to a bowl and stir together until combined.
02 -
Stuff each date with about a teaspoon of the ricotta filling, ensuring they are generously filled.
03 -
In a small microwave-safe bowl, combine the honey and 1/8 - 1/4 teaspoon of cayenne depending on desired heat level. Microwave for 20-30 seconds, stir to combine, and let infuse for 5-10 minutes.
04 -
Just before serving, top the stuffed dates with chopped pistachios and drizzle with the spicy honey. Sprinkle with flaky sea salt and extra chopped rosemary if desired.
# Notes:
01 -
These stuffed dates can be prepared up to 24 hours in advance and stored in the refrigerator. Add toppings just before serving.