Dessert

Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch Recipe

ByCharlotte Montgomery January 19, 2026January 19, 2026

Introduction

These Feta-Parmesan Roasted Stuffed Dates with Honey-Walnut Herb Crunch are a delightful blend of sweet, savory, and crunchy flavors. Perfect as an appetizer or a sophisticated snack, the combination of creamy cheese, sticky honey, and aromatic herbs will impress any guest.

The image shows a white plate filled with stuffed dates arranged closely together. Each date is dark brown and split open in the middle, filled with a thick layer of creamy light yellow cheese. On top of the cheese is a generous sprinkle of chopped nuts mixed with finely chopped green herbs, adding a rough texture and small pop of color. The stuffed dates have a slightly shiny and sticky look, and a few sprigs of fresh green rosemary decorate the plate. The whole scene sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Topping:

1/3 cup finely chopped walnuts
1 tablespoon finely chopped rosemary
2 tablespoons scallions
2 tablespoons chopped parsley (or arugula)
1 1/2 teaspoons olive oil
1 1/2 teaspoons honey
1 teaspoon orange zest
1/4 teaspoon salt
To taste pepper

Filling:

10 ounces pitted Medjool dates, sliced open on one side
For drizzling: honey
3 ounces feta cheese, sliced into 1-inch pieces
3/4 cup shredded Parmesan cheese

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: In a bowl, combine the chopped walnuts, rosemary, scallions, parsley or arugula, olive oil, honey, orange zest, salt, and pepper. Mix well and set aside.
Step 3: Place some honey in a small bowl and spread the Parmesan cheese on a small plate.
Step 4: Dip each piece of feta cheese into the honey, then coat it with shredded Parmesan.
Step 5: Stuff each date with one honey-dipped, Parmesan-coated piece of feta.
Step 6: Arrange the stuffed dates in a casserole dish.
Step 7: Sprinkle the walnut and herb topping evenly over the stuffed dates.
Step 8: Bake in the preheated oven for about 15 minutes, or until the dates are warmed through and the topping is golden.
Step 9: Remove from the oven and drizzle with additional honey.
Step 10: Serve warm with extra honey on the side if desired.

Tips & Variations

Use fresh herbs for the topping to enhance the bright flavors.
For a nut-free version, substitute walnuts with toasted pumpkin seeds or omit entirely.
Try adding a pinch of chili flakes to the topping for a subtle heat contrast.
Serve these stuffed dates alongside a light salad or crusty bread for a fuller appetizer spread.

Storage

Store leftover stuffed dates in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. They are best enjoyed warm but can also be eaten at room temperature.

How to Serve

The image shows a white plate filled with about fourteen stuffed dates, each cut in half and filled with three distinct layers: the dark brown, wrinkled outer date skin; a middle layer of creamy white filling; and a top layer of finely chopped light brown nuts mixed with green herbs, giving a crunchy textured look. The dates are arranged close together, and there is a small rosemary sprig placed on the plate as decoration. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of feta?

Yes, you can substitute feta with goat cheese or cream cheese for a different creamy texture and flavor. Just make sure the cheese holds its shape when baked.

Are Medjool dates necessary for this recipe?

Medjool dates are ideal because of their large size and soft texture, which makes them easy to stuff. However, you can use other large, soft dates if Medjools are not available.