Fresh Dates stuffed with Rosemary Mascarpone and Walnuts
Dates are traditionally eaten as the first food when breaking the fast during Ramadan. Stuffed with nuts, soft cheese, and dried fruit, dates provide a sweet complement to savory dishes during autumn and winter holiday dinners.
Servings: 12
Ingredients
- 4 ounces mascarpone cheese
- 2 tablespoons finely-snipped fresh rosemary
- ¾ pound (about 24) pitted fresh Medjool dates
- ½ cup (about 1½ ounces) coarsely-chopped walnuts
- Fresh rosemary, for garnish
Directions
- Combine mascarpone cheese and rosemary in a small bowl, incorporating well. Cover. Refrigerate for about 1 hour for flavors to blend.
- Slit the dates along one side. Stuff each date with about 1 teaspoon mascarpone cheese mixture, leaving the slit slightly open to expose the cheese mixture.
- Dip the cheese-stuffed dates in the walnuts along the slit, allowing the walnuts to coat the cheese mixture.
- Garnish with rosemary leaves, if desired.
- Refrigerate, covered, until ready to serve.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 150 |
| Total Fat | 8 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 10 mg |
| Sodium | 5 mg |
| Total Carbohydrates | 22 g |
| Dietary Fiber | 2 g |
| Total Sugars | 19 g |
| Added Sugars included | |
| Protein | 2 g |