Spinach and Ricotta Stuffed Dates with Balsamic Glaze
Medjool dates stuffed with a savory mixture of spinach and ricotta cheese, drizzled with balsamic glaze. A peanut-free and elegant appetizer or breakfast treat.
Ingredients
- 12 large Medjool Dates
- 0.75 cup Ricotta Cheese
- 0.5 cup Frozen Spinach
- 1 clove Garlic
- 2 tablespoons Parmesan Cheese
- 0.25 teaspoon Salt
- 0.125 teaspoon Black Pepper
- 2 tablespoons Balsamic Glaze
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Thaw and squeeze out excess water from the frozen spinach. Finely chop.
- 3In a bowl, combine ricotta cheese, spinach, minced garlic, Parmesan cheese, salt, and pepper.
- 4Slice each date lengthwise and remove the pit.
- 5Stuff each date with the ricotta-spinach mixture.
- 6Arrange the stuffed dates on a baking sheet.
- 7Bake for 8-10 minutes, or until heated through.
- 8Drizzle with balsamic glaze before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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