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These honey pistachio ricotta stuffed dates offer a creamy bite with subtle sweetness and a festive flair without any fuss. I love how their natural richness makes a crowd-pleasing finish to any St Patrick’s Day feast or a quick coffee break treat
I started making these for my book club and now everyone insists I bring them to every gathering The creamy honey ricotta and salty pistachio crunch are pure magic together
Ingredients
- Medjool dates: Large Medjool dates are key for their extra juiciness and size Look for plump glossy ones for easy stuffing
- Ricotta cheese: Choose full fat if you can for creamy texture and flavor It should be fresh and not watery
- Chopped pistachios: Bright beautiful and slightly salty for color and crunch Shelled unsalted pistachios give the cleanest taste
- Honey: Adds natural floral sweetness Opt for local raw honey if possible for the best depth
- Vanilla extract: Infuses warmth and aroma Pure vanilla extract takes this up a notch
- Cinnamon (optional): Just a pinch rounds out the flavor and gives gentle spice Look for fragrant ground cinnamon
Step-by-Step Instructions
- Prepare the Dates:
- Slice each Medjool date lengthwise Use a small sharp knife and work carefully so you do not cut all the way through Gently pull the date apart and remove the pit The goal is to create a pocket for the filling
- Mix the Ricotta Filling:
- Combine your ricotta cheese honey vanilla extract and a pinch of cinnamon in a small mixing bowl Use a fork or spoon and mix until the mixture is silky and smooth Taste to adjust for sweetness or spice
- Stuff the Dates:
- Fill each date with a generous scoop of ricotta mixture You can use a teaspoon or pipe it in for a fancier look Do not overfill so the dates hold together
- Garnish and Finish:
- Sprinkle your stuffed dates with chopped pistachios for color and crunch Finally give a gentle drizzle of honey over the top for extra shine and a burst of sweetness
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My favorite part is the crunch and color the pistachios add to every bite I still remember the first time I made these for my dad he had never tried ricotta paired with dates but loved every creamy mouthful
Storage Tips
Store leftovers in an airtight container in the fridge and they will keep their freshness for up to three days For best texture allow stuffed dates to come to room temperature for five minutes before serving
Ingredient Substitutions
Feel free to swap out pistachios for chopped walnuts or almonds if you are out of pistachios Mascarpone cheese or whipped goat cheese also works nicely if ricotta is not your favorite
Serving Suggestions
These stuffed dates are perfect on a cheese board or dessert tray I like to add a few fresh mint leaves or edible flowers for extra spring color For parties serve them on a pretty platter with an extra drizzle of honey
Cultural and Historical Context
Stuffed dates appear in Mediterranean and Middle Eastern cuisines but this version adds a playful St Patrick’s Day feel with green pistachios and creamy ricotta The mix of sweet dried fruit and nuts is a time honored tradition with a modern twist
Recipe FAQs
- → Can I use another type of nut besides pistachios?
Yes, you can substitute chopped almonds or walnuts for pistachios to add a different flavor and texture.
- → Is it possible to make these in advance?
Yes, you can assemble them a few hours ahead. Keep chilled and add the honey drizzle just before serving for best results.
- → What kind of dates work best for stuffing?
Medjool dates are ideal due to their soft texture and large size, making them easy to fill.
- → Can I use a different cheese instead of ricotta?
Mascapone or cream cheese also work well and give a slightly different flavor profile to the filling.
- → How can I add a festive touch for St. Patrick’s Day?
Try topping with green-colored sugar or some finely chopped mint to bring a festive color pop.
- → Are these suitable for a vegetarian diet?
Yes, all ingredients are vegetarian-friendly, making them a great option for meat-free gatherings.