Indulge in the perfect blend of sweet and savory with these Stuffed Dates with Cream Cheese and Pistachios! Remove the pits, fill the dates with cream cheese, top with and a sprinkle of crunchy pistachios, cinnamon, vanilla extract, a pinch of salt, and a drizzle of Zejd Orange Infused Olive Oil. Pop them in the oven for a few minutes, finish with a trickle of honey, and voilà – a delightful bite-sized treat awaits!INGREDIENTS
• 113g (4 oz) cream cheese, softened
• 1/4 cup chopped pistachios
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• Pinch of salt
• Zejd Orange Infused Olive Oil
• 1-2 tablespoons honey (optional, depending on your sweetness preference)
INSTRUCTIONS
1. Preheat your oven to 175°C2. Using a sharp knife, carefully slit each Medjool date lengthwise and remove the pit, creating a pocket for the filling.
3. In a small bowl, mix the softened cream cheese until smooth.
4. Stuff each pitted date with a small amount of cream cheese filling, using a spoon or piping bag.
5. In another bowl, combine chopped pistachios, vanilla extract, cinnamon, and a pinch of salt.
6. Drizzle Zejd Orange Infused Olive Oil over the mixture and toss until the pistachios are evenly coated.
7. Place the stuffed dates on a baking sheet lined with parchment paper.
8. Spoon the prepared pistachio mixture over the stuffed dates, ensuring they are evenly covered.
9. Place the baking sheet with the stuffed dates in the preheated oven for about 5-7 minutes, just until the cream cheese begins to soften and the dates warm through.
10. Once out of the oven, drizzle the stuffed dates with honey to taste.
11. Transfer the warm stuffed dates to a serving platter and enjoy them as a delightful appetizer or dessert.
