recipe: roasted dates with ricotta
Prep time
Cook time
Total time
These dates stuffed with pine nuts and goat ricotta are an easy appetizer that go from oven to table in just minutes.
Serves: 20 dates
  • ½ cup goat ricotta (recipe here)
  • 4 tablespoons pine nuts
  • 20 Medjool dates (preferably with pits)
  • 1 tablespoon Colavita extra virgin olive oil
  • 1 tablespoon Colavita Balsamic Glace
  • kosher salt or salt from Rachel Ray's Salt from the Sea Grinder, to taste
  1. Heat a dry, small skillet over medium low heat. Preheat the oven to 350 degrees.
  2. Once skillet is hot, add pine nuts, stirring frequently, until toasted. Watch carefully and remove from heat as soon as they start to turn brown - pine nuts scorch easily!
  3. In a small bowl, stir goat ricotta. Add pine nuts and stir until just incorporated.
  4. Using a small utility knife, carefully make a longways slit in each Medjool date, removing the seed from the middle. Spoon ¼ to ½ teaspoon of the ricotta mixture into each date and place on a foil-lined baking sheet. Line up all 20 dates on the baking sheet, leaving an approximately one-inch space between each one. Drizzle with olive oil.
  5. Roast dates for 10-12 minutes until ricotta is melted. Remove from oven and immediately drizzle balsamic glaze and sprinkle liberally with sea salt. Serve immediately.
Recipe by Grits and Chopsticks at