Need more appetizer inspiration? Be sure to also check out our Bread Dipping Oil, Cheese Apple Appetizer, and Hot Goat Cheese Dip. When buying dates, look for fresh, plump, and large Medjool dates that are usually sold in the refrigerated section of your grocery store. You can buy pitted dates or remove the pits yourself.
To Make Ahead: You can pit the dates, stuff them with cheese, dip them into the pomegranate seeds, and store them in an air-tight container in the fridge for up to two days in advance. Sprinkle them with chopped nuts and drizzle them with honey right before serving.Storage: Leftovers will keep fresh for up to 3 days as long as they are stored in an airtight container in the fridge. They make the perfect snack or afternoon pick-me-up.
Room temperature: If you make these ahead of time, I recommend bringing them out 30 minutes before serving, as they taste best when they are served at room temperature.Piping bag: You can multiply this recipe as many times as you want. And if you decide to make a larger amount, I recommend using piping or a pastry bag (or a Ziploc bag) instead of using a spoon. Simply fill your bag with mascarpone and fill each date one by one.Mascarpone filling: I find that a light drizzle of honey is all you need to sweeten the already sweet dates. However, if you prefer yours sweeter, you can mix honey with mascarpone and use that honey mascarpone mixture as your filling.Warm dates: An earlier version of this stuffed dates dessert recipe was made by first drizzling dates with a tablespoon of extra virgin olive oil and then warming them up in a 350-degree preheated oven for 10 minutes. If you prefer to serve them warm, you can follow those steps. However, after literally making this recipe for over 10 years, I feel like the room-temperature stuffed dates are just as good.
