Honey Pistachio Ricotta Stuffed Dates Recipe
These Honey Pistachio Ricotta Stuffed Dates are a delightful and elegant appetizer or snack, combining the natural sweetness of Medjool dates with creamy ricotta cheese, crunchy pistachios, and a touch of honey and vanilla. Ready in just 10 minutes, they make a perfect bite-sized treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12 stuffed dates (serves 12)
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Ingredients
Dates
- 12 Medjool dates, pitted
Ricotta Filling
- 1/2 cup ricotta cheese
- 2 tbsp honey (plus extra for drizzling)
- 1/2 tsp vanilla extract
- Pinch of cinnamon (optional)
Topping
- 1/4 cup chopped pistachios
Instructions
- Prepare the Dates: Slice each Medjool date lengthwise, being careful not to cut all the way through. Remove the pits gently and open the dates to create space for the filling.
- Make the Ricotta Filling: In a small bowl, combine the ricotta cheese, honey, vanilla extract, and a pinch of cinnamon. Mix until smooth and creamy, ensuring the flavors are well blended.
- Stuff the Dates: Using a spoon or a piping bag, carefully fill each prepared date with the ricotta mixture, making sure each one is generously stuffed but not overflowing.
- Garnish: Sprinkle chopped pistachios over the filled dates, and drizzle additional honey on top to enhance sweetness and add a beautiful glossy finish.
Notes
- Use Medjool dates for their large size and natural sweetness, which complements the creamy ricotta perfectly.
- The pinch of cinnamon is optional but adds a warm depth of flavor if included.
- For a vegan version, substitute ricotta with plant-based ricotta alternatives and use maple syrup instead of honey.
- These stuffed dates are best served fresh but can be chilled briefly before serving if preferred cool.
