Warm Dates With Parmesan And Walnuts
Indulge in a delightful combination of sweet, savory, and nutty flavors with these warm stuffed dates. Elevate your appetizer game with this simple yet elegant dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 24 large dates, preferably Medjool
- 2 tsp. extra-virgin olive oil or walnut oil, plus more for drizzling
- 2-oz. piece Parmigiano-Reggiano cheese
- 24 walnut halves
Instructions
- Preheat an oven to 350°F (180°C).
- Using a paring knife, make a small lengthwise incision in each date and carefully remove the pit. In a bowl, gently toss the pitted dates with the 2 tsp. olive oil.
- Arrange the dates, slit side up, in a single layer on a rimmed baking sheet or in a shallow baking dish. Using a vegetable peeler, cut the cheese into bite-size shavings. Tuck 1 or 2 cheese shavings and a walnut half into each date.
- Bake until the dates are warmed through, about 10 minutes. Transfer to a serving platter, drizzle with more olive oil and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Cheese</i>, by Georgeanne Brennan (Weldon Owen, 2010)
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