Description
Mascarpone stuffed dates are a luxurious sweet-and-salty appetizer made with creamy mascarpone, soft Medjool dates, and crunchy nut toppings. Perfect for wine nights, holiday gatherings, charcuterie boards, or elegant party spreads.
Ingredients
Scale
- 12 Medjool dates, pitted
- 1/2 cup mascarpone cheese
- 1–2 teaspoons honey or maple syrup (optional)
- 2 tablespoons chopped pistachios, walnuts, or almonds
- Pinch of flaky sea salt (optional)
- Orange zest, cocoa powder, or cinnamon (optional variations)
Instructions
- Pit the Dates: Slice each date lengthwise and remove the pit, keeping the date intact.
- Prepare Filling: Mix mascarpone with honey and flavorings such as citrus zest or cinnamon.
- Stuff: Add about a teaspoon of mascarpone mixture into each date using a small spoon or piping bag.
- Garnish: Top with chopped nuts, a drizzle of honey, or a pinch of flaky salt.
- Serve: Serve immediately or chill for 20–30 minutes for a firmer texture.
Notes
- Use soft Medjool dates for the best texture.
- Add citrus zest, cocoa powder, or cinnamon for flavor variations.
- These can be made 24 hours ahead and refrigerated.
- Do not freeze—mascarpone loses its texture when thawed.
- For warm dates, bake at 375°F for 8–10 minutes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed date
- Calories: 102
- Sugar: 16g
- Sodium: 8mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 1.5g
- Cholesterol: 5mg
Keywords: mascarpone stuffed dates, stuffed dates, sweet and savory appetizers, finger food desserts