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Whipped Feta Stuffed Dates

A delightful blend of creamy whipped feta cheese and sweet Medjool dates, complemented by crunchy pecans and a touch of honey and spices. Perfect for gatherings!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 15 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 6 ounces feta cheese crumbles Look for high-quality, brined feta for best flavor.
  • 3 ounces cream cheese, softened Make sure it’s at room temperature for easy blending.
Date Ingredients
  • 20 to 30 pieces pitted Medjool dates Soft, plump Medjool dates are important for texture.
Toppings and Seasoning
  • 1/4 cup honey Local, raw honey is best!
  • 1 cup pecan halves Feel free to use walnuts or almonds if you prefer!
  • 1 teaspoon sugar A pinch of organic cane sugar will do wonders!
  • 1/4 teaspoon salt Sea salt elevates the flavors.
  • 1 pinch cayenne pepper Adjust according to your spice preference!

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) to get it nice and warm while you prepare the ingredients.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a microwave-safe bowl, warm the honey for about 20 seconds until it’s runny and then stir in the pecans to coat them.
  4. Spread the coated pecans on the prepared baking sheet.
  5. Sprinkle the sugar, salt, and cayenne pepper evenly over the pecans and bake for about 12 to 15 minutes, stirring halfway through.
  6. Once toasted, let the pecans cool for a few minutes before chopping them coarsely.
  7. In a bowl, blend feta cheese and cream cheese until smooth and creamy.
  8. Shape a small amount of the cheese mixture and carefully stuff it inside each pitted date.
  9. Place the stuffed dates cut side up on the baking sheet and bake for 12 to 14 minutes.
  10. Sprinkle the chopped pecans on top of each date right after removing from the oven.
  11. Serve warm or at room temperature.

Notes

These dates can be prepared a day in advance. Store in the fridge until baking. Keep leftovers in an airtight container in the fridge for up to 3 days.