Ingredients:

  • 20 large Medjool Dates, pitted
  • 3 oz Feta Cheese, crumbled
  • 1/4 cup freshly grated Parmesan Cheese
  • 1 teaspoon fresh Thyme Leaves
  • Pinch of freshly ground Black Pepper
  • 1 tablespoon Olive Oil
  • 1/2 cup good quality Balsamic Vinegar (for optional glaze)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Carefully slice each date lengthwise down one side using a paring knife, opening them slightly, and remove the pits.
  3. In a small bowl, combine the crumbled Feta, grated Parmesan, fresh thyme, and black pepper. Mix gently until just combined.
  4. Spoon about 1/2 to 1 teaspoon of the cheese mixture into the cavity of each date. Press the date gently closed.
  5. Arrange the stuffed dates seam-side up on the prepared baking sheet. Lightly brush the top of each date with olive oil.
  6. Bake for 12–15 minutes until the dates are plump and the cheese mixture is bubbly and lightly browned on the edges.
  7. While roasting, prepare the glaze: Pour the balsamic vinegar into a small saucepan. Bring to a simmer over medium heat and reduce for 8–10 minutes until it thickens enough to coat the back of a spoon.
  8. Transfer the hot dates to a serving platter. Drizzle generously with the reduced balsamic glaze just before serving.