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Home » Appetizers » Ricotta Stuffed Medjool Dates

Ricotta Stuffed Medjool Dates

November 5, 2015 , Updated June 15, 2020 Maria 2 Comments

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Wholesome. Naturally sweet. Absolutely delicious. Those are the words that come to mind when I think of these Ricotta Stuffed Medjool Dates. Whether preparing them as appetizers or as a snack for the kids, nothing can be healthier or easier to make.

Ricotta Stuffed Medjool Dates

Ricotta Stuffed Medjool Dates

It all starts with medjool dates, and all that’s required after that is a little prep work. Because of the larger size of the medjool date, they’re easy to stuff once the pit has been removed.

Ricotta Stuffed Medjool Dates

So, using a sharp knife cut a slit down the center of each date and remove the pit. Be careful not to cut through the date as we will be stuffing ours.

Ricotta Stuffed Medjool Dates

Today, we will elevate the already mighty date by stuffing them with ricotta. I’ve added just a teaspoon of honey to the ricotta mixture to provide a smoother consistency. You can easily replace the ricotta with a goat cheese, feta or any other cheese you like. I encourage you to experiment with different cheeses and see which one you prefer. I’d love to hear about your preferences.

Ricotta Stuffed Medjool Dates

There is no denying that dates are sweet. The fact is that 70% of a date’s weight comes from sugar. That being said, dates, which have often been referred to as “nature’s candy”, are still one of the healthiest foods you can eat, and one of the best to provide you with a quick energy boost.

I love the versatility of dates – they can be used in both savoury (like Moroccan lamb tangines) and sweet dishes (like these Easy Classic Date Squares, a Quebec favorite).

Ricotta Stuffed Medjool Dates

Ricotta Stuffed Medjool Dates

It is a well-known fact that throughout the Middle East, dates are traditionally paired with walnuts. The exotic flavours of dates not only taste great; they’re extremely healthy for you too.

Nutrition Tip: Did you know that dates are truly powerhouses when it comes to nutrition? They are a great source of dietary fiber and the all-important antioxidants; and when it comes to vitamins and minerals, like potassium and magnesium, they are a great source of those as well.

Ricotta Stuffed Medjool Dates

Origins of the recipe for Ricotta Stuffed Medjool Dates:

It was many, many decades ago that I first tasted the pairings of dates with ricotta and walnuts. As I have previously mentioned, my mom would love to discuss recipes with her sisters and close friends.  She would just love to experiment and try different recipes. This is one of those recipes that she would occasionally make. Once again, simplicity at its best!

And so, in keeping with tradition, I’ve garnished these Ricotta Stuffed Medjool Dates with a walnut half.

Absolutely decadent (without the guilt)!

Enjoy!!!

Ricotta Stuffed Medjool Dates

 

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria 

★★★★★ If you have made this recipe for Ricotta Stuffed Medjool Dates, I would love to hear about it in the comments below and be sure to rate the recipe!

Ricotta Stuffed Medjool Dates

Ricotta Stuffed Medjool Dates

Wholesome. Naturally sweet. Absolutely delicious. Those are the words that come to mind when I think of these Ricotta Stuffed Medjool Dates.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings
Calories: 100kcal
Author: Maria Vannelli RD

Ingredients

  • 1/4 cup ricotta cheese
  • 1 teaspoon honey
  • 6 Medjool dates
  • 6 walnut halves
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Instructions

  • With a fork, combine ricotta and honey together until smooth.
  • Using a sharp knife, cut a slit down the center of each date and remove pit.
  • Fill each date with about 3/4 of a teaspoon of ricotta mixture.
  • Press a walnut half onto the filling.
Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Notes

Recipe can easily be doubled or tripled based on the amount you need.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
 

Nutrition

Serving: 1serving | Calories: 100kcal | Carbohydrates: 19g | Protein: 1g | Fat: 2g | Cholesterol: 5mg | Sodium: 8mg | Potassium: 186mg | Fiber: 1g | Sugar: 16g | Vitamin A: 80IU | Calcium: 39mg | Iron: 0.3mg
Tried this recipe?Mention @shelovesbiscotti or tag #shelovesbiscotti!

Ricotta Stuffed Medjool Dates

Appetizers, Breakfast and Brunch, Vegetarian

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

  1. anna maria says

    November 15, 2015 at 07:38

    5 stars
    hi Mary, i love this recipe, my guests enjoy them too. i’ve also filled them up with mascarpone cheese, they taste good too. take care Anna.

    Reply
    • Maria says

      November 15, 2015 at 18:48

      Hi Anna, I totally agree!!! Thanks for taking the time to comment 🙂

      Reply

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About Maria

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Hello and Welcome to She Loves Biscotti!
I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.

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