Best Mascarpone Stuffed Dates Recipes

Cheese-Stuffed Dates with Prosciutto image

Provided by Giada De Laurentiis

Time 8m

Yield 4 to 6 servings

Number Of Ingredients 6

1/4 cup (2 ounces) goat cheese, at room temperature
1/4 cup (2 ounces) mascarpone cheese, a room temperature
1/4 cup finely chopped fresh basil leaves
Kosher salt and freshly ground black pepper
16 Medjool dates (12 ounces), pitted
8 thin slices prosciutto, halved lengthwise

Steps:

In a small bowl, mix together the cheeses and basil and season with salt and pepper, to taste.
Gently pull the dates apart and stuff with about 1/2 teaspoon of the cheese mixture. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick.
Arrange the stuffed dates on a platter and serve.

MASCARPONE STUFFED DATES image

Yield 20

Number Of Ingredients 5

1 8oz container Mascarpone cheese, at room temperature (or you wont be able to mix it!)
1 lb. Medjool Dates
1 teaspoon grated lemon zest
2 tablespoons honey
1/2 lb. toasted pecan halves (toast in 350F oven on cookie sheet for about ten minutes. Watch carefully!)

Steps:

Make a slit in side of each date and remove pit. Mix Mascarpone, lemon zest, honey together till smooth. I put this mixture into a ziploc bag, cut off a little piece of one corner, and pipe mixture into each date so it is filled. Take one pecan half and place over filling. Thats it! Cover with plastic wrap and chill in fridge for at least an hour until firm. Can be made a day ahead. Medjool dates are expensive and so is Mascarpone cheese. So bring this appetizer out for those who appreciate the finer foods in life!

Stuffed Dates with Clementines image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

1/2 cup mascarpone cheese (about 4 ounces)
1/4 teaspoon ground cinnamon
1 tablespoon sugar
8 Medjool dates
1/2 cup whole raw almonds, skin on
1/4 teaspoon olive oil
Pinch of coarse salt
3 clementines or tangerines, peeled and separated into segments

Steps:

Preheat oven to 425 degrees. Stir together mascarpone, cinnamon, and sugar in a small bowl. Cut a slit lengthwise in each date, and remove pit. Fill each date with 1 tablespoon cheese mixture. Refrigerate dates until ready to serve, up to 2 hours.
Toss almonds with oil on a rimmed baking sheet. Toast in oven until fragrant and deep golden brown, about 10 minutes; sprinkle with salt. Arrange toasted almonds, stuffed dates, and clementine segments on a serving platter.