Equipment
- Piping Bags or a zip-top bag
- Chef's knife
- cutting board
- Zester or Microplane
- measuring spoons
- serving platter
Ingredients
Whipped Feta Filling
- 6 ounces feta cheese, from a block, crumbled
- 2 ounces cream cheese, softened
- 1 tablespoon extra-virgin olive oil, plus 1 teaspoon more if needed
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest, finely grated
- 1 small garlic clove, peeled
- ⅛ teaspoon ground thyme, dried
- ⅛ teaspoon black pepper, freshly ground
Dates & Toppings
- 16 Medjool dates
- 2 tablespoons hot honey
- ¼ cup roasted salted pumpkin seeds, roughly chopped
- 1 teaspoon fresh rosemary, finely chopped
- ½ teaspoon lemon zest, finely grated
Instructions
- Add the feta, softened cream cheese, olive oil, lemon juice, ½ teaspoon lemon zest, garlic, ground thyme and black pepper to a food processor.
- Process for 1 to 2 minutes, stopping to scrape down the sides as needed, until the whipped feta is smooth, creamy and fluffy. If it's too thick to pipe, add 1 more teaspoon of olive oil and blend again.
- Using a sharp knife, cut a slit lengthwise down the center of each Medjool date, stopping before you cut all the way through so the bottom stays intact. Remove and discard the pits, then gently open each date.
- Spoon the whipped feta into a piping bag (or a zip-top bag with one corner snipped off). Pipe about 1 tablespoon of whipped feta into the center of each date.
- Arrange the filled dates on a serving platter. Drizzle them evenly with the hot honey, then sprinkle with the chopped pumpkin seeds, the remaining ½ teaspoon lemon zest and the chopped rosemary.
- Serve right away, or see the notes for make-ahead instructions.
Notes
Use block feta. Feta sold in a block (ideally in brine) whips up smoother and creamier than pre-crumbled feta, which is coated with anti-caking starch.
Don't add extra salt. The feta and the roasted salted pumpkin seeds bring plenty.
Heat level: for less heat, use regular honey. For more, use an extra-hot honey or add a tiny pinch of crushed red pepper flakes to the filling.
Nut-free: this recipe contains no peanuts or tree nuts; pumpkin seeds provide the crunch. For severe allergies, check labels and facility information on each product.
Garlic-free: leave out the garlic; the feta, lemon and herbs still bring plenty of flavor.
Make-ahead: make the whipped feta up to 2 days ahead and refrigerate it in an airtight container. The dates can be pitted and filled several hours before serving; cover and refrigerate. Add the hot honey, pumpkin seeds, lemon zest and rosemary shortly before serving, and let chilled dates sit at room temperature for 10 to 15 minutes first.
Storage: refrigerate leftovers in an airtight container for up to 3 days.
Nutrition (estimated per serving)
Calories: 134kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 13mgSodium: 137mgPotassium: 196mgFiber: 2gSugar: 18gVitamin A: 129IUVitamin C: 1mgCalcium: 73mg
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