One of our most popular Facebook posts back in 2016 is also one of our easiest appetizers ever—sweet, chewy Medjool dates deliciously paired with salty Parmigiano-Reggiano cheese and slightly bitter walnuts. You can assemble this simple starter up to 8 hours in advance and heat just before serving. It’s make-ahead qualities affirmed, it’s 4-ingredient status more than welcome, and it’s sweet-salty flavor inspiring, this delicious appetizer is one we’ve committed to memory.
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 Parmigiano-Reggiano cheese
- 24 walnut halves
1. Preheat an oven to 350°F (180°C).
2. 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 tsp. olive oil.
3. 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-size shavings. Tuck 1 or 2 cheese shavings and a walnut half into each date.
4. Bake until the dates are warmed through, about 10 minutes. Transfer to a serving platter, drizzle with more olive oil and serve immediately. Serves 6 to 8.
Recipe adapted from Williams Sonoma Cheese, by Georgeanne Brennan
I stuff the dates with soft blue cheese and they are always a big hit. Another version is to wrap a piece of prosciutto around the date and heat it in a low oven
My family would stuff dates with a pecan and roll it in powder sugar. The tradition has been carried on for generations.
Same here . It is my go to sweet but usually skip the powder sugar.
This was my job as a kid on Thanksgiving day, to stuff the dates with either a walnut or peanut butter and roll them in sugar.
My mother and her ancestors had a traditional treat for Thanksgiving AND Christmas. She removed the pits from the dates and stuffed them with l/2 tsp. of frosting. So delicious when she varied the frosting, adding a lemon or butterscotch or chocolate to it.
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Hi Marie, Jamie and Joel, we’re working on adding both of these features to our blog, so please stay tuned for an update! Thanks for your patience.
What about a print button? Am I missing the print button?
Seriously, a pin button would help, especially when I’m on my phone
Really wish I was able to Pin this onto my boards on Pinterest!
Esta receta look bien sabrosa, boy a tratar de hacerla no soy muy buena en la cosina.