Irresistible Honey Pistachio Ricotta Stuffed Dates Recipe

Imagine biting into a sweet, chewy date, its rich caramel flavor enveloped around a creamy, dreamy filling of ricotta and honey. That’s right; we are diving into the world of Honey Pistachio Ricotta Stuffed Dates. pistachio muffins to complement These little delights are not only a culinary adventure but also a ticket to pure bliss with every bite. London Fog cake for a sweet ending The combination of sweet, nutty, and creamy will have your taste buds dancing like no one is watching.

I first stumbled upon this recipe at a friend’s dinner party where I was convinced to try them after just one glance at their delectable appearance. As I popped one into my mouth, I was met with an explosion of flavors that made me wonder how something so simple could be so heavenly. Now, these stuffed dates have become my go-to for gatherings, impressing everyone with their elegance and irresistible taste. Perfect for any occasion—whether it’s a casual snack or a fancy appetizer—these treats never fail to steal the show.

My friends couldn’t stop raving about these gorgeous bites at my last gathering; they were gone in minutes!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Medjool Dates: Choose plump, moist dates for the best texture and sweetness; these beauties are nature’s candy.
• Ricotta Cheese: Opt for fresh ricotta for maximum creaminess; it blends beautifully with honey.
• Honey: Use high-quality honey; it adds natural sweetness and pairs wonderfully with the dates.
• Pistachios: Roasted and unsalted pistachios bring a delightful crunch; chop them finely for easy stuffing.
• Sea Salt: Just a pinch enhances the flavors; it balances sweetness perfectly.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare yourself for a delightful assembly process that’s as easy as pie—well, easier actually!

Gather Your Ingredients: Ensure you have all your ingredients ready on the counter. This step makes assembling the dates so much smoother.

Prepare the Dates: Slice each Medjool date lengthwise without cutting all the way through. This creates a pocket for your luscious filling while keeping them intact.

Create the Filling: In a mixing bowl, combine ricotta cheese and honey until smooth. Adjust sweetness according to your preference if you’re feeling adventurous.

Add Pistachios and Salt: Fold in chopped pistachios and a pinch of sea salt into your ricotta mixture. This step adds texture and balances out the sweetness beautifully.

Stuff the Dates: With clean hands or using a small spoon, generously fill each date with the ricotta mixture until overflowing slightly. The more filling, the better!

Chill (Optional): If you have time to spare, place stuffed dates in the fridge for about 30 minutes before serving. This allows flavors to meld together beautifully.

Now that you know how to whip up these spectacular treats let’s talk about how to serve them up! They’re perfect as appetizers or even as part of your charcuterie board masterpiece.

Remember to take pictures because these Honey Pistachio Ricotta Stuffed Dates look as good as they taste! Enjoy this delightful journey into flavor-town—your friends won’t stop thanking you! lemon lavender cookies for a refreshing touch. For more inspiration, check out this Chewy Oreo Cookies recipe.

Perfecting the Cooking Process

Start by selecting the freshest Medjool dates to ensure maximum sweetness and chewiness. Prepare your ricotta mixture while the oven preheats, then stuff and bake for a warm, gooey finish.

Add Your Touch

Feel free to swap out pistachios for walnuts or almonds if you prefer different crunch. A sprinkle of sea salt can also intensify the flavors beautifully.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven at 350°F until warm, ensuring they don’t dry out.

Creating these Honey Pistachio Ricotta Stuffed Dates always reminds me of that one dinner party where I was convinced my friends were going to judge my culinary skills. Instead, they devoured these little bites of heaven, leaving me with zero leftovers! For more inspiration, check out this Creamy Raspberry Cheesecake Bites recipe.

FAQ

Can I use other types of cheese?

Yes, mascarpone or cream cheese work well as alternatives to ricotta.

How do I know when dates are fresh?

Look for plump, moist dates with no signs of crystallization on their surface.

Can I make these ahead of time?

Absolutely! Prepare them up to a day in advance and bake just before serving.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Honey Pistachio Ricotta Stuffed Dates

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• Author: mydishtoday
• Total Time: 20 minutes
• Yield: 12 servings 1x

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Description

Honey Pistachio Ricotta Stuffed Dates are a delightful treat that combines the sweetness of Medjool dates, the creaminess of ricotta, and the crunch of pistachios. Each bite is a perfect blend of flavors and textures, making them an elegant appetizer or a satisfying snack. With minimal prep time and simple ingredients, these stuffed dates are sure to impress at your next gathering or serve as a healthy indulgence any day of the week.

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Ingredients

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• 12 Medjool Dates
• 1 cup ricotta cheese
• 3 tbsp honey
• 1/2 cup roasted unsalted pistachios, finely chopped
• Pinch of sea salt

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Instructions

1. Preheat the oven to 350°F (175°C) if baking.
2. Slice each Medjool date lengthwise to create a pocket.
3. In a bowl, mix together the ricotta cheese and honey until smooth.
4. Fold in chopped pistachios and sea salt.
5. Generously fill each date with the ricotta mixture.
6. (Optional) Chill in the fridge for 30 minutes before serving or bake for 10 minutes until warm.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Baking/Chilling
• Cuisine: American

Nutrition

• Serving Size: 1 stuffed date (30g)
• Calories: 90
• Sugar: 9g
• Sodium: 15mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg