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A top-down authentic handheld photo of Medjool dates stuffed with smooth white ricotta and bright green pistachios. (Honey Pistachio Ricotta Stuffed Dates)

Honey Pistachio Ricotta Stuffed Dates: The Ultimate 10-Minute Gourmet Appetizer

These Honey Pistachio Ricotta Stuffed Dates feature sweet Medjool dates filled with creamy white ricotta, topped with vibrant green pistachios and golden honey. A perfect 10-minute, healthy, and elegant appetizer for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 dates
Course: Appetizer, Dessert, Snack
Cuisine: Mediterranean
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 large Medjool dates Pitted and sliced lengthwise
  • 1 cup (250g) Whole milk ricotta cheese Strained if watery
  • 1/4 cup (35g) Raw pistachios Crushed into bright green pieces
  • 2 tbsp (30ml) Golden honey For drizzling
  • 1 pinch Flaky sea salt To balance sweetness

Equipment

  • 1 Paring Knife For slicing dates lengthwise.
  • 1 Small Bowl For whisking the ricotta filling.
  • 1 Mortar and pestle For crushing pistachios to the desired texture.

Method
 

Preparation
  1. Using a sharp paring knife, slice each Medjool date lengthwise to create an opening. Carefully remove and discard the pits, keeping the date whole and boat-shaped.
  2. In a small bowl, whisk the ricotta cheese with a pinch of sea salt until it is thick, smooth, and stark white. Transfer to a piping bag for more precision if desired.
  3. Spoon or pipe approximately 1 tablespoon (15g) of the smooth ricotta into the cavity of each date. Ensure the cheese is evenly distributed and looks plump.
  4. Sprinkle the crushed bright green pistachio pieces generously over the ricotta. Finish by drizzling a thin thread of golden honey over each stuffed date for a glossy finish.

Notes

Use room temperature dates for the best flavor release.
Strain your ricotta through cheesecloth if it appears too wet to maintain a 'thick' visual profile.