Nuts, along with fruit, are a classic accompaniment to cheese—but there are times when you want to avoid them, especially when you’re hosting guests with allergies. Here's a different take on a classic combination that is completely nut free. In this luscious appetizer, soft, juicy dates are stuffed with thyme and chili-flavored whipped ricotta. The final topping of delightfully crunchy and spicy toasted pumpkin seeds provides an exquisite bite that hits all the notes—from sweet to savory.
It's a date
Mazafati dates have smooth purple to black skins and soft, juicy flesh which make them ideal for this dish. You can also use Medjool dates which have a slightly chewier texture. Alternatively, fresh figs could be substituted.
Dates with Whipped Ricotta and Spicy Pepitas
Ingredients
- 18 soft dates, like mazafati dates
- 1/4 tsp sweet smoked paprika
- 1/4 tsp ground cinnamon
- Pinch salt
- 1/4 cup raw pumpkin seeds
- 1 tsp extra-virgin olive oil
- 1 tsp honey or maple syrup
- 1 cup fresh ricotta
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp freshly picked thyme leaves
- 1/8 tsp red chili flakes
Directions
01
With knife, make small slit in each date and remove stone. Open dates up slightly and set aside.
02
Next, prepare pepitas. In small bowl, combine smoked paprika, ground cinnamon, and salt and set aside.
03
To large skillet, add pumpkin seeds with 1 tsp olive oil. Toast over medium heat, while stirring, for 2 to 3 minutes, or until just beginning to brown. Remove skillet from heat, add honey and combined spices and stir rapidly to coat. Tip pumpkin seeds onto plate or board to cool.
04
In food processor or blender, combine ricotta, olive oil, thyme leaves, and chili flakes. Blend until smooth.
05
To assemble, spoon about 1 tsp of ricotta mixture into each date and top with a few pumpkin seeds.
