Loved by many cultures and incorporated into many dishes and traditions, dates are one of my favorite foods. From snack time to dessert, their gooey, caramelized sweetness and jammy, chewy texture are always a pleasant surprise. On their own, they are a great source of natural sugar for whenever you want an energizing snack. I know dates can be a bit controversial (perhaps for their appearance and gummy texture), but they actually complement many foods really well. Some of my favorite unusual date combinations are sticky-sweet dates stuffed with any nut butter, PB&J, ricotta cheese, Greek yogurt, mixed nuts, or even tahini. When an exploding pocketful of flavor only takes a few minutes to prepare, why not cut your date down the middle and stuff it with goodies! It’s like the ultimate, upgraded version of Gushers—a favorite childhood snack you know and love, but a little more mature and complex in the flavor profile.
With Easter coming up, there’s no better time to test out a new combination in your own home! These pomegranate-pistachio-and-mascarpone-stuffed dates are Floreani family approved, and I guarantee they will be a crowd pleaser in your own home too! With a harmonious balance of sweet date, rich mascarpone cheese, salty pistachios, and refreshing pomegranate seeds, this unique treat is an exciting flavor experience. This finger food is also fun to eat because of its diverse textures; each bite is filled with a nutty crunch, followed by a gush of mascarpone and gooey, chewy date, and finishes with a juicy pomegranate-seed-pop in your mouth! An interesting twist to add to your Easter appetizer plate or an upgrade to your charcuterie board, these dates are so simple to make and can easily be adapted to fit tastes of all ages. For a more savory take, wrap them in bacon or prosciutto; for a sweeter version, add drizzles of honey, maple syrup, and spices. Plus, with their unique colors and shape, they even look a bit like Easter eggs—tasty and festive!
Ingredients:
- 18 large Medjool dates
- 4 ounces mascarpone cheese, softened to room temperature (can substitute cream cheese)
- ½ teaspoon lemon zest
- ½ teaspoon orange zest
- ¾ tablespoon honey
- 2 tablespoons pistachios, salted and roasted
- 2 tablespoons pomegranate seeds
- Pinch of sea salt
Procedure:
Start by preparing your dates. With a knife, slit the dates down the middle, enough to form a pocket, but without cutting all the way through the date. De-pit the dates. After letting the mascarpone cheese soften at room temperature, put it into a mixing bowl. Combine the mascarpone cheese with the lemon zest, orange zest, honey, and salt. Mix until it is smooth and uniform. Using a spoon, stuff each date with a generous scoop of the mascarpone mixture. The ratios of mixture-to-date can be varied to suit your preferences and the size of the date. Then, add the pistachios and pomegranate seeds to each date by hand, keeping the amount proportional to one another on each one. Top with a pinch of flaky sea salt and arrange on a platter. Store in the fridge until ready to serve. If you want the mascarpone to melt a bit, and the dates to be caramelized, put them in the oven at 375 °F for about 4 minutes, or just until warm. Enjoy!
Adapted from Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate
Cover photo courtesy of Spices In My DNA
Gusto Journal 