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.
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Dates with Whipped Ricotta and Spicy Pepitas
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Ingredients
- 18 soft dates like mazafati dates
Spicy pepitas
- 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
Whipped ricotta
- 1 cup fresh ricotta
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp freshly picked thyme leaves
- 1/8 tsp red chili flakes
Instructions
- With knife, make small slit in each date and remove stone. Open dates up slightly and set aside.
- Next, prepare pepitas. In small bowl, combine smoked paprika, ground cinnamon, and salt and set aside.
- 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.
- In food processor or blender, combine ricotta, olive oil, thyme leaves, and chili flakes. Blend until smooth.
- To assemble, spoon about 1 tsp of ricotta mixture into each date and top with a few pumpkin seeds.
