Stuffed Dates
Stuffed Dates
Got a sweet tooth?  Try these instead of chocolate. The savory flavors of ricotta and marjoram blend with the succulent sweetness of dried dates to create a desert that will keep your hand out of the bonbon box.
Ingredients
- ½ cup Gorgonzola cheese, crumbled
- ½ cup Whole milk ricotta cheese
- ½ cup marjoram, chopped
- ½ pound dates, split in half
- ½ cup pecans, coarsely chopped
- 2 tablespoons Italian parsley, minced
- Zest from one orange
- Assortment of fresh herbs to line serving dish
Instructions
- Blend cheeses and marjoram.
- Stuff each date half with cheese mixture using pastry bag or spoon.
- Place chopped nuts over filling.
- Arrange dates over a layer of fresh herbs on a platter.
- Sprinkle parsley and orange zest over all as a garnish.
- Serve at room temperature.
Quick Notes
This spread can be made a day in advance and can also be used as a dip for crudites.
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Variations
Substitute oregano in for marjoram.
yeild: 32 halves
