Saffron-Infused Feta and Walnut Stuffed Dates
Succulent Medjool dates are pitted and generously stuffed with a creamy, tangy feta cheese mixture, elevated with the subtle floral notes of saffron and the satisfying crunch of toasted walnuts. This elegant appetizer offers a delightful balance of sweet, savory, and umami flavors, making it a sophisticated start to any meal.
Prep Time
30 min
Difficulty
Medium
Servings
12
Calories
180 kcal
Instructions
- 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Toast walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant. Let cool, then roughly chop.
~7 min - 2
In a small bowl, steep saffron threads in 1 tablespoon of warm water for 5 minutes.
~5 min - 3
Pit the Medjool dates by making a slit along one side and removing the pit, being careful not to cut all the way through. Gently open them up to create a cavity for stuffing.
~5 min - 4
In a medium bowl, combine feta cheese, cream cheese, chopped toasted walnuts, saffron-infused water (including threads), and honey. Season with black pepper and mix until well combined.
~5 min - 5
Generously stuff each pitted date with the feta mixture. Arrange the stuffed dates on the prepared baking sheet.
~5 min - 6
Bake for 8-10 minutes, or until the feta mixture is warmed through and slightly golden on top. Serve warm.
~10 min
Tips
- For an extra touch of sweetness and visual appeal, drizzle a little extra honey over the baked dates just before serving.
- These can be assembled a few hours in advance and baked just before guests arrive. Store any leftovers in an airtight container in the refrigerator for up to 2 days.
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