Ingredients:

  • 8 oz block feta cheese, crumbled
  • 2 oz cream cheese, softened
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp black pepper
  • 1 pinch cayenne pepper
  • 24 medium Medjool dates, pitted
  • 1/2 cup walnuts, finely chopped
  • 2 tbsp honey
  • 1 tbsp melted unsalted butter
  • 1 tsp fresh thyme leaves
  • flaky sea salt to taste

Instructions:

  1. Slice the dates lengthwise to remove the pits, creating a pocket for the filling.
  2. Toast the chopped walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant and slightly darkened. Remove immediately.
  3. Combine crumbled feta, softened cream cheese, olive oil, and black pepper in a food processor. Blitz until the mixture becomes a smooth, velvety paste.
  4. Use a piping bag or small spoon to generously fill each date cavity with the whipped feta mixture.
  5. Mix the melted butter and honey in a small bowl to create the glaze.
  6. Arrange the stuffed dates on a baking sheet lined with parchment paper. Top each date with a pinch of toasted walnuts and drizzle with the honey-butter glaze.
  7. Bake at 375°F (190°C) for 10-15 minutes until the dates soften and the glaze bubbles.
  8. Allow the dates to rest for 10 minutes to set the filling. Garnish with fresh thyme and flaky sea salt before serving.