Feta-Parmesan Stuffed Dates with Honey-Walnut Crunch Bliss

Experience the delightful Feta-Parmesan Stuffed Dates with Honey-Walnut Crunch—a gluten-free appetizer that's sure to impress your guests.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 12 pieces

Course: Appetizers

Cuisine: Mediterranean

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dates

12 pieces Medjool Dates Sweet and chewy
4 oz Feta Cheese Creamy cheese adding saltiness

For the Cheese Mixture

2 oz Parmesan Cheese Rich and savory

For the Topping

2 tbsp Honey Nature's sweetener
1/2 cup Walnuts Chopped for crunch
1 tbsp Olive Oil Optional for richness

Equipment

Oven
Mixing bowl
Baking Sheet
Sharp Knife
Spoon

Method

Preparation Steps

Preheat your oven to 375°F (190°C).
Pit the Medjool dates by slicing them open along one side.
In a mixing bowl, combine crumbled feta and grated Parmesan cheese.
Stuff each date with the cheese mixture.
Mix honey and chopped walnuts until well-coated.
Top each stuffed date with the honey-walnut mixture.
Bake for about 10 minutes until the cheese is warm and bubbly.
Let cool for a minute before serving warm.

Nutrition

Serving: 1pieceCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 10mgSodium: 200mgPotassium: 135mgFiber: 2gSugar: 10gVitamin A: 150IUCalcium: 100mgIron: 0.5mg

Notes

These dates are best served warm, keep the honey-walnut topping separate until ready to bake for optimal crunch.

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