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Close up of glossy Medjool Ricotta Stuffed Dates with snowy white whipped cheese.

Ricotta Stuffed Dates with Roasted Pistachios and Honey

These Ricotta Stuffed Dates feature glossy Medjool dates filled with whipped snowy white ricotta, drizzled with golden honey, and topped with vibrant green pistachios and rose petals for a perfect 15-minute gourmet appetizer.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 15 dates
Course: Appetizer, Dessert
Cuisine: Mediterranean
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 15 large Medjool dates pitted and sliced lengthwise
  • 1/2 cup (120g) Whole milk ricotta whipped until smooth
  • 1/4 cup (30g) Roasted pistachios coarsely chopped
  • 2 tablespoons (30ml) Golden honey for drizzling
  • 1 teaspoon Dried pink rose petals food-grade
  • 1 pinch Flaky sea salt optional

Equipment

  • 1 Piping Bag With round tip
  • 1 Hand Mixer For whipping ricotta
  • 1 Rustic wood platter For serving

Method
 

Preparation
  1. Slice Medjool dates lengthwise, remove the pits, and gently open them to create a pocket.
  2. Place ricotta in a bowl and whisk vigorously or use a hand mixer for 2 minutes until light, snowy white, and fluffy.
  3. Transfer whipped ricotta to a piping bag and pipe a thick mound into the center of each sliced date.
  4. Drizzle with golden honey, then top with chopped pistachios and dried rose petal flakes.

Notes

Use room temperature dates for the best texture.
Whip the ricotta thoroughly to ensure it holds its shape against the honey drizzle.