Stuffed Dates

Stuffed dates are an excellent idea both as an appetizer and as a sweet snack, depending on the filling you decide to use. They can be stuffed simply or more elaborately. Here is a sweet and a savory version, typically Middle Eastern but with an Italian touch.

Sweet Stuffed Dates (with almonds and mascarpone)

Ingredients

• 10 Medjool dates (large and fleshy)
• 100 g of mascarpone
• 30 g of chopped almonds
• 2 tablespoons of icing sugar
• Grated orange peel (optional)

Preparation

1. Open the dates lengthwise and remove the pits.
2. In a bowl, mix the mascarpone with the icing sugar until it becomes creamy. If you like, add some grated orange peel for a citrusy aroma.
3. Finely chop the almonds, if they aren’t already.
4. Stuff each date with the mascarpone cream using a teaspoon or a piping bag.
5. Garnish the top of each date with the chopped almonds.
6. Cool in the refrigerator before serving to allow the filling to set slightly.

Savory Stuffed Dates (with gorgonzola and walnuts)

Ingredients

• 10 Medjool dates
• 100 g of sweet gorgonzola
• 10 walnut kernels
• Thin slices of prosciutto (optional)

Preparation

1. Open the dates and remove the pits.
2. Cut the gorgonzola into small pieces and put a piece inside each date.
3. Insert a walnut kernel with the gorgonzola inside each date.
4. If desired, you can wrap each date in a thin slice of prosciutto for a contrast in flavors.
5. Place the stuffed dates in a preheated oven at 180 °C for about 5-10 minutes or until the cheese starts to melt slightly.
6. Serve the dates warm as an appetizer.

Curiosities

Dates have always been a precious food in Middle Eastern cultures and are often present on festive tables, such as during the Ramadan period. Their natural sweetness makes them perfect for pairing with strong and decisive flavors, like those of gorgonzola or mascarpone.