Serves 2 as an appetizer
8 Medjool dates
4 Tbsp mascarpone cheese
3 Tbsp Greek yogurt or whole milk yogurt
A few pinches fleur de sel
A few pinches of crushed black sea salt
(oh, come on. regular sea salt works just as well.)
1) Preheat oven to 450. Get out a roasting dish and line with foil. If’ you’re paranoid like me, spray the dish with cooking spray too. Use a chopstick to push the pits out of the dates. Make sure to remove the stem bits. Roast the dates for 10 minutes.
3) When the dates are ready, remove them from the oven. While they are cooling, spoon the cheese and yogurt mixture into a small Ziplock® bag and squish it down into one corner. Cut a small portion of the corner off the bag.
4) Carefully squeeze cheese mixture into each date.
5) To plate the dates, squeeze a dot of cheese mixture onto each spot of the plate where you want to place a date. Then place the date on top of the dot. This will stop the date from rolling around.