Feta-Parmesan Roasted Stuffed Dates
Sweet, salty, creamy, and slightly crispy — these roasted stuffed dates are a perfect appetizer for parties, Ramadan platters, or a quick gourmet snack.
📝 Ingredients (Serves 4–6)
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12 large Medjool dates (pitted)
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½ cup feta cheese (crumbled)
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¼ cup cream cheese (softened)
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¼ cup grated Parmesan cheese
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1 tbsp olive oil
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½ tsp black pepper
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¼ tsp red chili flakes (optional)
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1 tbsp chopped fresh parsley (optional garnish)
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1–2 tbsp crushed walnuts or pistachios (optional for crunch)
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Honey drizzle (optional)
👩🍳 Instructions
1️⃣ Prep the Dates
Slice each date lengthwise and remove the pit if not already removed. Do not cut all the way through.
2️⃣ Make the Filling
In a bowl, mix feta, cream cheese, Parmesan, black pepper, and chili flakes until creamy and combined.
3️⃣ Stuff the Dates
Fill each date generously with the cheese mixture. Sprinkle crushed nuts on top if using.
4️⃣ Roast
Preheat oven to 375°F (190°C).
Place stuffed dates on a lined baking tray. Lightly brush with olive oil.
Roast for 12–15 minutes until warm, soft, and slightly golden on top.
5️⃣ Garnish & Serve
Drizzle lightly with honey and sprinkle parsley before serving. Serve warm.
❓ Q & A
Q1: Can I make these ahead of time?
Yes! Stuff them a day ahead and refrigerate. Roast just before serving.
Q2: Can I air fry instead of baking?
Yes. Air fry at 180°C for 6–8 minutes until heated and slightly golden.
Q3: What nuts work best?
Walnuts, pistachios, almonds, or pecans all work beautifully.
Q4: Can I make it without cream cheese?
Yes. You can use only feta, but cream cheese makes it creamier and less salty.
Q5: How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat briefly before serving.