Stuffed Dates with Mascarpone Cheese and Nuts

February 18, 2014
0 Ratings
  • Serves 4
Author Notes

This is a simple, simply delectable recipe that you can make as a tasty appetizer to serve in a special occasion. This is certainly a Mediterranean-inspired dish, a succulent combination of flavors, creamy and caramely, that you can easily get addicted to. The date tree originated around the Nile and Euphrates rivers of ancient Egypt and Mesopotamia. Now, however, the date palm grows in warm climates on all continents. Wonderfully delicious, dates are one the most popular fruits, packing lots of fibers, vitamins, antioxidants and minerals; they are an excellent source of iron. I love dates: by themselves, stuffed or in sweets. —Paola Lovisetti-Scamihorn

What You'll Need
  • 10 dates
  • 6 ounces mascarpone cheese, at room temperature
  • 1 tablespoon whisky or bourbon
  • 10 pecan or walnut halves
  1. Make a slit in the center of each date. Remove the pit.
  2. In a medium bowl combine mascarpone and whisky.
  3. Note: I think that Middle Eastern dates are the best, and I prefer large dark dates to the smaller, pale-brown ones that are commonly found. You can store dates in a cool place, in an air-tight container, where they keep well for several months. You can substitute the mascarpone cheese and whisky with either sweet Gorgonzola or brie, for a non-alcoholic version that is just as tasty.

See what other Food52ers are saying.

0 Reviews