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Honey Pistachio Ricotta Stuffed Dates on a dark plate with plump Medjool dates filled with creamy ricotta and topped with crushed pistachios and honey.

Honey Pistachio Ricotta Stuffed Dates

A naturally sweet and elegant appetizer featuring chewy Medjool dates filled with airy, honey-whipped ricotta and topped with a salty pistachio crunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 dates
Course: Appetizer, Dessert
Cuisine: Mediterranean
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large Medjool dates Pitted
  • ½ cup Ricotta cheese Whole milk
  • 2 tablespoon Honey Raw or clover
  • ¼ cup Pistachios Roasted and chopped
  • 1 pinch Cinnamon Ground
  • 1 pinch Sea salt Flaky

Equipment

  • 1 Paring Knife For pitting
  • 1 Mixing bowl Small size
  • 1 Serving platter For presentation

Method
 

  1. Slice the dates lengthwise and remove the pits, creating a small pocket in each fruit.
  2. Whisk the ricotta, one tablespoon of honey, and cinnamon until very smooth and light.
  3. Spoon or pipe the whipped ricotta into the center of each date.
  4. Press the chopped pistachios into the ricotta and drizzle with the remaining honey.
  5. Sprinkle with sea salt and serve immediately or chill for 30 minutes before serving.

Notes

For the smoothest texture, whisk the ricotta for at least two minutes until it loses its grainy appearance and becomes light and fluffy.