Ricotta Stuffed Dates with Spicy Honey are an easy to make sweet and salty appetizer that’s a must for the holidays! You only need a handful of ingredients and 15 minutes to make them!
We’re heading into the holiday season and that means parties and family gatherings will be happening now more than ever. Of course where there’s a party there needs to be some delicious appetizers!
Whether you’re making an appetizer to serve before dinner or an assortment of appetizers instead of a full meal, you need to include these ricotta stuffed dates with spicy honey on your menu.
You only need a handful ingredients to make these stuffed dates and making them couldn’t be easier! They’re the perfect combination of sweet and salty and it’s hard to only eat one.
Ingredients For Ricotta Stuffed Dates
- medjool dates
- cayenne pepper
- salted pistachios
How To Make Ricotta Stuffed Dates
Start by pitting the dates if you didn’t buy already pitted ones. To do this, use a knife to make a slit lengthwise down the date. Then just pull out the seed.
Once the dates are pitted, make the ricotta filling. If you want the ricotta extra smooth and creamy put it in a food processor or blender along with the rosemary, cayenne pepper, salt and pepper. Purée it for about 10-15 seconds.
You can also skip the puréeing and just mix the ricotta filling together in a bowl. Spoon about a teaspoon or so of the filling into the dates. This will depend on the size of the date. Be generous with the filling because you want that saltiness to balance out all the natural sweetness of the date.
Once the dates are stuffed, take the honey and put it in a microwave save bowl. Sprinkle in the cayenne and microwave for 20-30 seconds. Whisk or stir together and then let it infuse for at least 5 minutes. Taste the honey and adjust it with additional cayenne or honey depending on how spicy you want it.
Top the stuffed dates with chopped salted pistachios and then drizzle the spicy honey over the top of them. You can add additional chopped rosemary and/or flaky sea salt to the top as well.
Frequently Asked Questions
Goat cheese is a great alternative to the ricotta. A four ounce log should be enough to fill the dates.
Yes, but my preference is to use Medjool dates. They are soft, sweet, and easy to find. If you can’t find them or are looking for a less expensive option, try using deglet noor dates. They will be drier, smaller, and not quite as sweet, but should still work.
Red pepper flakes, hot sauce, or any spicy dried chile powder. You can also use the jalapeño honey recipe that I used in this hot honey roasted butternut squash recipe.
Yes. You can make them a day in advance, but wait until you’re ready to serve to top them with the chopped pistachios and honey. Store them in an airtight container in the refrigerator. You’ll also need to let them sit out and come to room temperature before serving, otherwise the dates will be hard and chewy from the cold.
More Holiday Appetizers
- Sun Dried Tomato Pesto Goat Cheese Bites
- Cranberry Maple Pecan Baked Brie Bites
- Prosciutto Wrapped Apple with Manchego Cheese
- Roasted Red Pepper, Olive and Ricotta Crostini
- Cranberry, Pecan, Goat Cheese, Sweet Potato Bites
- Baked Brie and Fig Jam Bites
Ricotta Stuffed Dates
- 12 medjool dates, pitted
- 3/4 cup ricotta cheese
- 1/2 teaspoon finely chopped fresh rosemary
- 1/8 teaspoon cayenne pepper
- 2 tablespoons shelled salted pistachios, chopped
- 2 tablespoons honey
- Pinch of salt
- 1/8 - 1/4 teaspoon cayenne pepper
- Add the ricotta to a food processor along with 1/4 teaspoon cayenne, salt, pepper, and the rosemary. Purée for 10-20 second until smooth. If you don't have or want to use a food processor, add the ingredients to a bowl and stir together until combined.
- Stuff the dates with about a teaspoon or so of the ricotta filling. Be sure they are well stuffed.
- In a small microwave safe bowl, add the honey and 1/8 - 1/4 teaspoon of cayenne depending on how spicy you want it. Microwave for 20-30 seconds, stir to combine, and then let it infuse for 5-10 minutes.
- Just before serving, top the stuffed dates with the chopped pistachios and drizzle with the honey. Sprinkle with flaky sea salt and extra chopped rosemary if desired.
Amount Per Serving: Calories: 99Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 5mgSodium: 16mgCarbohydrates: 22gFiber: 2gSugar: 19gProtein: 2g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.
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