Feta-Parmesan Stuffed Dates with Honey combine sweet, salty, and creamy into one delightful bite-sized appetizer. These elegant yet easy treats are perfect for holiday parties, brunch boards, or fancy dinners. The natural sweetness of Medjool dates contrasts beautifully with the tangy feta, sharp Parmesan, and a drizzle of golden honey. Whether you serve them warm or at room temperature, these stuffed dates always disappear fast from the platter. The recipe comes together in minutes with only a few ingredients, but the flavor is rich, layered, and gourmet. It’s a great way to elevate your appetizer game without much effort, and it pairs well with both sweet and savory spreads.
Ingredients
- 20 Medjool dates, pitted
- 4 oz feta cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1 tablespoon cream cheese (optional, for creamier texture)
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme or rosemary (optional)
- 2 tablespoons honey, for drizzling
- Chopped pistachios or walnuts (optional topping)
Preparation
Step 1: Preheat your oven to 375°F (190°C). Line a small baking tray with parchment paper for easy cleanup.
Step 2: Carefully make a small slit in each Medjool date and remove the pit if not already pitted. Gently open the dates to form a pocket, but do not split them completely in half.
Step 3: In a small bowl, mix the crumbled feta, grated Parmesan, black pepper, and herbs if using. Add cream cheese if you prefer a softer filling.
Step 4: Using a small spoon or piping bag, fill each date with about 1 teaspoon of the cheese mixture. Slightly press to close the date around the filling.
Step 5: Place the stuffed dates on the prepared baking tray. Bake for 8–10 minutes, just until the cheese is warmed and slightly golden but not melted out.
Step 6: Remove from the oven and immediately drizzle with honey while still warm. Optionally, sprinkle chopped pistachios or walnuts on top for added crunch.
Variation
- Goat cheese twist: Replace feta with soft goat cheese for a smoother, tangier filling
- Blue cheese boldness: Use gorgonzola or blue cheese for a sharp, intense flavor
- Wrapped in bacon: Wrap each stuffed date in half a slice of bacon and bake until crispy
- Sweet heat: Add a few red pepper flakes to the cheese mixture for a spicy edge
- Nutty crunch: Mix crushed pecans or almonds into the filling for extra texture
- Vegan version: Use vegan feta and maple syrup instead of honey
Cooking Notes
- Always use soft Medjool dates; other varieties are often too dry for stuffing
- A little cream cheese helps bind the filling and tones down the saltiness
- Dates can be made ahead and refrigerated, then baked just before serving
- For extra flavor, add a drop of balsamic glaze with the honey
- Watch baking time carefully to avoid the cheese melting out entirely
- If using bacon, pre-cook slightly before wrapping the date to ensure crispness
Serving Suggestions
- Serve as a holiday party appetizer on a festive platter
- Add to a charcuterie board with nuts, olives, and cured meats
- Include in a brunch spread with fresh fruit and pastries
- Pair with champagne or white wine for elegant entertaining
- Use as a sweet-savory bite on Thanksgiving or Christmas
- Offer warm or at room temperature, both are delicious
Tips
- Use a small spoon or piping bag for easy stuffing
- Don’t overfill or cheese will leak during baking
- Slightly warm the honey before drizzling for better flow
- Use high-quality Parmesan for best results
- Toasted nuts add more flavor and crunch
- Serve immediately after drizzling for best texture
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Nutritional Information
(Per Stuffed Date)
Calories: 78
Protein: 2g
Sodium: 105mg
FAQs
Can I make stuffed dates ahead of time?
- Yes, you can prepare the dates up to 1 day in advance. Store in an airtight container in the fridge, then bake and drizzle with honey before serving.
Are they good at room temperature?
- Absolutely. They can be served warm or at room temperature, making them perfect for parties.
What kind of dates should I use?
- Always choose Medjool dates, they’re soft, large, and perfect for stuffing.
Can I use another cheese?
- Yes. Goat cheese, ricotta, mascarpone, or blue cheese all work well with dates.
How do I make these more festive?
- Top with pomegranate seeds or pistachios for color and crunch.
Is there a savory version?
- Try stuffing with feta and herbs, skip the honey, and wrap in bacon.
Conclusion
Feta-Parmesan Stuffed Dates with Honey offer an elegant balance of sweet, salty, creamy, and crunchy in one unforgettable bite. This recipe is the perfect solution when you want a simple yet show-stopping appetizer. It’s incredibly versatile, easy to prep ahead, flexible in flavor, and customizable with endless toppings and filling twists. Whether for holidays, special occasions, or even an indulgent snack, these stuffed dates always impress with minimal effort. Use this base recipe and get creative with variations to suit your event. Serve them once, and they’ll become a favorite on your appetizer list for years to come.