Mascarpone Cheese Filled, Roasted Medjool Dates

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.

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2) While the dates are roasting, mix the yogurt and mascarpone together.  Put it in the fridge or freezer.

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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.IMG_2216

6) Sprinkle each date with a little of the salt mixture and serve!


One response to “Mascarpone Cheese Filled, Roasted Medjool Dates

  1. what’s up with this whole sea salt phenomenon- i’m hearing more people mentioning it nowadays, and i mean like guys and stuff!

    and admit it – fleur de sel is a completely made up word.

    they look great by the way. the pandas are a nice touch.

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