Ricotta Cheese Stuffed Dates

For a simple, quick appetizer, try our ricotta cheese variation on cheese stuffed dates.
By Karen A. Lucas, Lisa Wilson, and the MOTHER EARTH NEWS editors
March/April 1989
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Whether you use ricotta or something else, cheese stuffed dates are always delicious.
PHOTO: SARSMIS/FOTOLIA


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Nothing too complicated here. Nothing to cook. Just ricotta cheese seasoned with nutmeg and cloves. This variation on cheese stuffed dates is an especially good Christmas holiday appetizer to serve guests.

8 ounces pitted dates
1/2 cup ricotta
2 pinches ground cloves
1/4 teaspoon nutmeg
1/2 teaspoon poppy seeds
1/2 teaspoon sugar
1/4 cup sliced almonds, toasted
 

Slice the dates lengthwise on one side, and gently open without separating the halves. Mix together the ricotta, cloves, nutmeg, poppy seeds and sugar. Fill each date with about 3/4 teaspoon stuffing. Slightly close the halves, leaving some ricotta showing. Press a few almond slices into the ricotta on each date. Arrange on a serving tray. (Dates can be stuffed several hours ahead and stored, covered, and refrigerated.)

Ricotta Cheese Stuffed Dates recipe reprinted from Antipasto Feasts by Karena A. Lucas and Lisa Wilson, copyright © 1988, with permission of Addison Wesley Pub. Co. 


See Whey to Go: Eat Low Fat Ricotta Cheese and Yogurt Cheese for more ricotta cheese recipes.







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