Winter is date season, and we look forward to the new crop each year, particularly meaty Medjools. Here, we pair the dense, sweet fruit with salty Parmesan and earthy, crunchy walnuts. You can assemble this easy appetizer up to 8 hours in advance and heat just before serving.
Warm Dates with Parmesan and Walnuts
24 large dates, preferably Medjool
2 tsp. extra-virgin olive oil or walnut oil, plus more for drizzling
2-oz. (60-g.) piece Parmesan cheese, preferably Parmigiano-Reggiano
24 walnut halves
Preheat the oven to 350 degrees F (180 degrees C).
Using a paring knife, make a small, lengthwise incision in each date and carefully remove the pit. In a bowl, gently toss the pitted dates with the 2 teaspoons olive oil. Arrange the dates, slit side up, in a single layer on a rimmed baking sheet or in a shallow baking dish. Using a vegetable peeler, cut the cheese into bite-sized shavings. Tuck a cheese shaving or two and a walnut half into each date.
Bake until warmed through, about 10 minutes. Transfer to a serving platter, drizzle with more olive oil, and serve at once. Serves 6-8.