Description
Perfectly simple, beautiful and decadent, these little gems are just the right hit of creamy flavor and crunch. Throw them together for a sweet appetizer or light dessert.
Ingredients
- 12 medjool dates
- 1/2 cup creme fraiche (or mascarpone, yogurt cheese, or goat cheese)
- a small handful of fresh wild rose petals ( or sub 1/2 cup pomegrante seeds)
- 1/2 cup pistachios (or almonds or nut of choice)
- pinch of salt and pepper
- light dusting of cardamon
If desired garnish with mint leaves and lemon zest.
Instructions
Using your fingers, gently split dates in two halves and remove pit. Place on a serving platter, opening them up to better hold the filling.
Using a pastry bag or spoon, fill dates with creme fraiche. Push a few pistachios or nut of choice into the filling. Tuck in a few rose petals or pomegranate seeds letting them stick up above the date – a toothpick or other pointy kitchen tool can help with this.
Sprinkle with salt and pepper and a very light dusting of cardamon.
If desired garnish with mint leaves and lemon zest.
Notes
If making ahead – feel free to stuff dates with creme fraiche and pistachios ( store in fridge and wrap in plastic wrap) but add rose petals right before serving to prevent wilting.
Make 24 bites – delicious as an appetizer or dessert.
Nutrition
- Serving Size:
- Calories: 136
- Sugar: 20 g
- Sodium: 2.6 mg
- Fat: 2.9 g
- Saturated Fat: 0.4 g
- Carbohydrates: 28.4 g
- Fiber: 5.7 g
- Protein: 2 g
- Cholesterol: 0 mg
