Looking for the perfect date this Valentine's Day?
Sorry. So sorry. I couldn't resist. Let me start again.
We picked up some luscious-looking Medjool dates the other day, and I've been enjoying them straight out of the box and stirred into my oatmeal. I figured I should do something a little fancier with a few. This is what I came up with.
(That ended up being rather boring, I know. But I think it still beat the punny perfect-date line of thought.)
Feta-Stuffed Medjool Dates are a simple, yet sophisticated-looking appetizer sure to please the most discerning palettes. In other words: Hey! These things are pretty dang good! The saltiness of the feta is the perfect counterbalance to the rich sweetness of the plump fig. Add pecans, if you want, or don't - they add a nice extra bit of texture. And topped with honey? Swoon.
I'm ready to run down to the kitchen and make more.
Oh - speaking of dates, have you ever had a date shake? I have not. Half the reason I want to take a winter jaunt to Palm Springs someday is, I think, because I want to try an authentic Palm Springs date shake. How can that possibly be anything but insanely good?
Anyway, here's the recipe!
Feta-Stuffed Medjool Dates
Makes 12
Ingredients:
- 12 Medjool dates
- 1 cup feta cheese
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- Honey for drizzling
- Chopped pecans (optional)
Instructions:
- Preheat oven to 375 degrees, and spray a cookie sheet with non-stick spray or lay a piece of parchment paper on it.
- Slice the date along the top, carefully pop it open, and remove the pit.
See?! there's the pit. Remove that sucker.
- Place the dates on the cookie sheet.
- In a food processor, mix together the feta, olive oil, and lemon juice until smooth and creamy.
- Spoon about 1 teaspoon of the cheese mixture into each date.
- If using, sprinkle with pecans.
- Bake at 375 degrees for 10-12 minutes.
- Let cool for a couple of minutes, then move to the serving platter.
- Drizzle each warmed date lightly with honey.
- Serve and enjoy!