Mascarpone Stuffed Dates

Dates are one of my favorites, especially when they’re extra fresh and soft. The maroonish ovals are one of those prime examples of nature’s candies, with an extra sweet, almost molassesy richness to them. Stuff them with a little mascarpone, and the fiber-filled fruit becomes even more decadent. The toasted pecans in this recipe add in a flavorful crunch, pairing perfectly with the creamy, lemony filling. Another great party hors d’oeuvre, packing in a lot of taste in just one portable bite.

Lemon-Pecan-Mascarpone Stuffed Dates

-25 dates (about 1 lb.)
-3/4 cup mascarpone cheese
-Zest of one lemon (plus more for garnish, if desired)
-2 tsp. lemon juice
-2 tsp. honey
-25 pecans (about 1/2 cup)

Make a lengthwise split in each date and remove pits.

Over medium-high heat, toast pecans in a skillet until browned. Remove from heat. Cool.

In a small bowl, whisk together mascarpone, lemon zest, lemon juice, and honey, until throughly combined.

Place one toasted pecan at the bottom of each open date. Add 1-2 tsp. of mascarpone mixture on top. Garnish with extra zest, if desired.

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  • Reply
    Simply Life
    December 30, 2010 at 7:18 am

    Oh I LOVE this idea! Looks delicious and like the perfect finger food!

  • Reply
    December 30, 2010 at 8:33 am

    ooo i haven’t ever put savory with dates! i like the flavor contrast!

  • Reply
    December 30, 2010 at 10:55 am

    Nice recipe, but I find that dates are sometimes hard to come by. But when I do, I usually like hot dates the best.

    Jk, but good stuff Grace, your blog is great and is receiving the attention it deserves!

  • Reply
    December 31, 2010 at 11:47 am

    Those look super tasty. Wow, I can’t even remember the last time I had a date and I am not sure why. I may need to head to the store before they close tonight.

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