The Aegean Sunset Crispy Feta Parmesan Stuffed Dates with a Balsamic Glaze

Fetaparmesan Stuffed Dates

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Preparation time:15 Mins

Cooking time:15 Mins

Servings:18-20 stuffed dates

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:

• Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Carefully slice each date lengthwise down one side using a paring knife, opening them slightly, and remove the pits.
• In a small bowl, combine the crumbled Feta, grated Parmesan, fresh thyme, and black pepper. Mix gently until just combined.
• Spoon about 1/2 to 1 teaspoon of the cheese mixture into the cavity of each date. Press the date gently closed.
• Arrange the stuffed dates seam-side up on the prepared baking sheet. Lightly brush the top of each date with olive oil.
• Bake for 12–15 minutes until the dates are plump and the cheese mixture is bubbly and lightly browned on the edges.
• 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.
• Transfer the hot dates to a serving platter. Drizzle generously with the reduced balsamic glaze just before serving.

Nutrition Facts

Calories:308 kcal

Protein:3.4 g

Fat:8.6 g

Carbs:11.0 g

Fiber:2.6 g

Sugar:0.0 g

Sodium:166 mg

Recipe Info

Category:Appetizer, Hors d'oeuvre

Cuisine:Mediterranean

Unveiling the Sophisticated Snack: Why These Dates Demand Your Attention

In the grand theatre of hors d'oeuvres, there are supporting acts, and then there are showstoppers. Our FetaParmesan Roasted Stuffed Dates firmly fall into the latter category. They are the quintessential answer to the age-old entertaining conundrum: how to create something utterly delicious, deeply satisfying, yet surprisingly easy to assemble. Forget fiddly canapés that require surgical precision; these little morsels deliver an explosive flavour experience with minimal fuss. They manage to elevate the humble date into something truly worthy of a dinner party centrepiece. This recipe transforms simple pantry staples into Appetizer Dates Recipes that guests will actively ask for the recipe to recreate.

The Ultimate Appetizer: A Mediterranean Twist on Sweet & Salty

What elevates this specific dish—which we are calling "The Aegean Sunset"—above other Savory Dates Recipes is the strategic application of Mediterranean flavour architecture. We take the inherent, honeyed sweetness of the date, a characteristic that makes them fantastic for baking, and juxtapose it sharply against the salty, tangy complexity of aged cheeses.

Setting the Stage: A Posh Alternative to Common Nibbles

When planning your spread, consider these bites as the sophisticated alternative to the standard cheese ball or simple shrimp cocktail. They are inherently elegant. The preparation is quick, requiring only about 15 minutes of active work before they head into the oven. Because the process is so straightforward—mix, stuff, roast—they easily fit into busy hosting schedules, letting you focus on your guests. These Date Canapes are designed to disappear quickly once they hit the platter.

Flavor Profile Deep Dive: What Makes These Bites Irresistible

The magic of these Roasted Stuffed Dates lies in the heat transformation. As they bake, the Medjool dates soften, their natural sugars caramelise slightly, intensifying their sweetness. Simultaneously, the filling—a vibrant mix of salty Feta and nutty Parmesan, accented by fresh thyme—melts, bubbles, and browns delicately at the edges. The optional, yet highly recommended, finish of reduced balsamic vinegar cuts through the richness, adding a necessary layer of bright acidity.

Understanding the Core Appeal of FetaParmesan Roasted Stuffed Dates

The core appeal of Feta Parmesan Stuffed Dates is balance. You experience the initial chewy sweetness of the fruit, immediately followed by the sharp, briny saltiness of the cheese blend. Roasting ensures that the cheese mixture achieves a delightful, almost crispy crust on top while remaining molten underneath. This textural contrast is what truly defines a successful bite of Baked Stuffed Dates .

Sourcing Superior Components for Maximum Impact

While the recipe itself is simple, the quality of the ingredients you select directly impacts the final outcome of your Feta Parmesan Roasted Stuffed Dates Recipe . This isn't the time to compromise on your core flavour carriers.

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Essential Hardware: Tools Required for Perfect Preparation

Fortunately, you do not need specialized pastry equipment for this endeavour. The required tools are standard kitchen fare. You will need a sturdy baking sheet, lined ideally with parchment paper or a silicone mat to prevent the sticky, caramelised date bottoms from adhering, though this is still less likely with dates than with high-sugar pastries. A small mixing bowl for the filling and a sharp paring knife for carefully opening the dates are essential. If you opt for the flavour boost of the balsamic reduction, a small saucepan will also be necessary.

The Dynamic Duo: Selecting the Best Feta and Parmesan Cheeses

For the cheese blend, aim for quality where it counts. Choose a block of Feta cheese, ideally one packed in brine, as this tends to offer a superior salty tang compared to pre-crumbled versions. You will need approximately 3 ounces of this crumbly treasure. For the Parmesan, freshly grated is non-negotiable; pre-grated varieties often contain anti-caking agents that inhibit that beautiful, bubbly melt we are aiming for. Aim for about 1/4 cup of finely grated Parmesan to meld beautifully with the Feta.

Date Selection Secrets: Choosing Plump Pitted Perfection

The backbone of this appetizer is the date itself. Medjool dates are the champions here; their large size provides ample room for a generous stuffing, and their naturally soft, caramel-like texture ensures they remain luxurious after How long to bake stuffed dates . Ensure they are pliable and not overly dry when purchased. If they are not pre-pitted, use a small, sharp knife to make a single slit down one side, carefully removing the stone without tearing the fruit completely in half.

Garnishes and Glazes: Finalizing the Flavor Board

While delicious plain, the optional balsamic glaze transforms these into truly memorable bites. We recommend reducing half a cup of good quality balsamic vinegar until it thickens to a syrupy consistency—this concentrates the tart sweetness perfectly. Finishing the Feta Stuffed Dates with this drizzle right before serving is key, as it provides the necessary counterpoint to the rich cheese and fruit. A sprinkle of fresh thyme leaves over the top adds both aroma and visual appeal.

Precise Quantities: What You'll Need for This Assembly

For a manageable batch that serves four to six guests generously (yielding about 18–20 pieces), you’ll require 20 large Medjool dates. The cheese filling is a simple combination: the 3 oz of Feta, 1/4 cup of Parmesan, a teaspoon of fresh thyme leaves, and a pinch of freshly ground black pepper. A tablespoon of olive oil is used to lightly brush the tops, ensuring a slight crispness develops during the cooking process.

Mastering the Assembly: Step-by-Step Stuffing Technique

Creating these delicious appetizers moves quickly once your ingredients are prepped and your oven is heating up. Remember, these are Appetizer Dates Recipes that value speed and rustic presentation over perfect uniformity.

Preparing the Cheesy Core: Mixing the Filling Mixture

In your small mixing bowl, gently combine the crumbled Feta, grated Parmesan, fresh thyme leaves, and the black pepper. Use a fork to lightly toss these ingredients together. The goal here is to create a cohesive, flavourful mixture that holds its shape when stuffed, rather than blending it into a paste. Overmixing can sometimes make the Feta too dense.

The Crucial Step: Carefully Loading Each Date Cavity

Take your prepared, pitted dates and open them slightly to form a boat shape. Using a small spoon or your fingers, carefully press a modest amount of the cheese mixture into the cavity of each date. Don't overstuff to the point where the cheese spills out aggressively, but certainly fill the space generously. If you wish the cheese to mound attractively, press the mixture in and then gently reform the date around it.

Oven Configuration: Setting Temperatures for Optimal Crispness

Preheat your oven to a robust 400° F ( 200° C). Line your baking sheet with parchment paper. Arrange the FetaParmesan Roasted Stuffed Dates on the sheet, ensuring there is a little space between each one. This space allows the hot air to circulate effectively, promoting that desirable slight caramelisation around the edges, rather than steaming them. Lightly brush the tops of the stuffed dates with olive oil before placing them inside.

Drizzling and Serving: Glazing Your FetaParmesan Roasted Stuffed Dates

The FetaParmesan Roasted Stuffed Dates are ready after 12 to 15 minutes. You’ll know they are perfectly done when the dates are visibly plump and slightly softened, and the cheese filling is bubbling and has achieved light golden spots on the surface. While they roast, reduce your balsamic vinegar in a small saucepan until it coats the back of a spoon. Once out of the oven, transfer the piping hot bites to a serving dish and apply a generous, zigzag drizzle of that rich balsamic reduction immediately before they are served.

Elevating Your Appetizer Game: Expert Serving Suggestions

These rich, salty-sweet bites shine brightest when contrasted with fresh, acidic, or ultra-salty components. Serving them alongside thin slices of Prosciutto ham is a classic move, as the cured meat’s dry saltiness perfectly complements the molten filling. For a palate cleanser, offer a small, simple side of peppery arugula dressed lightly with lemon juice. This helps reset the palate between the intensely flavourful Date Canapes .

Making Ahead and Storing Leftovers for Future Indulgence

These are truly best served hot, straight from the oven, which means extensive make-ahead strategies aren't ideal for the final product. However, you can prepare the filling up to 24 hours in advance and store it covered in the refrigerator. You can also pit and stuff the dates completely, arranging them on the baking sheet, and refrigerate them for up to 4 hours before baking—just let them sit at room temperature for about 20 minutes before sliding them into the hot oven.

Flavor Pairings: What Beverages Go Best with This Dish?

The robust flavour profile of FetaParmesan Roasted Stuffed Dates calls for beverages that can stand up to the salt and sweetness without clashing. A dry, crisp white wine like a high-acid Sauvignon Blanc or Pinot Grigio works beautifully to cut through the richness. Alternatively, if you prefer a cocktail, something herbaceous and slightly bitter, such as an Aperol Spritz or a classic Negroni, provides an excellent counterpoint.

Dietary Nuances: Adaptations for Different Preferences

While this particular iteration relies heavily on dairy, you can explore exciting variations. For a dairy-free option, you could substitute the cheese blend with a mixture of finely minced toasted walnuts, nutritional yeast (for a cheesy tang), and soaked, pureed cashews for creaminess. If you are avoiding high-sugar fruits, these can also be prepared using dried figs, though the baking time might need slight adjustment.

Nutritional Snapshot: Understanding the Contents of These Bites

As a rich appetizer, these Roasted Stuffed Dates offer a delightful combination of quick energy from the natural sugars and satisfying protein and fat from the cheese filling. Expect roughly 110 to 130 calories per piece, with a notable sodium content derived primarily from the Feta. They are best enjoyed as a small indulgence rather than a primary source of nutrition.

Troubleshooting Common Roasting Issues

If your dates are splitting open dramatically during baking, it likely means they were either too cold going into the hot oven, or the cheese mixture expanded too quickly. Ensure your oven is fully preheated. If the cheese filling seems watery, you may need to pat your Feta slightly drier before mixing it into the filling. Finally, if you are wondering How long to bake stuffed dates , remember to err on the side of undercooking slightly; they firm up a touch as they rest outside the oven, preventing an overly brittle texture.