Whipped Ricotta Stuffed Dates with Rosemary

Whipped Ricotta Stuffed Dates with Rosemary

Whipped Ricotta Stuffed Dates with Rosemary

Sweet, savory and herbaceous, Chef Colu Henry’s stuffed dates are the *perfect* bite to start any cocktail hour or dinner party.

Recipe by Chef Colu Henry. Photography by Chad Silver.

  • People: Serves 4 to 6
  • Prep/Cook Time: 10-15 minutes
  • Health:
Whipped Ricotta Stuffed Dates with Rosemary

Sweet, savory and herbaceous, Chef Colu Henry’s stuffed dates are the *perfect* bite to start any cocktail hour or dinner party.

Recipe by Chef Colu Henry. Photography by Chad Silver.

  • People: Serves 4 to 6
  • Prep/Cook Time: 10-15 minutes
  • Health:

Ingredients

  • ¾ cup ricotta 
  • 2 Tablespoons heavy cream 
  • 1/2 teaspoon roughly chopped fresh rosemary
  • Kosher salt 
  • 1 Tablespoon grated pecorino 
  • 12 Mariani Pitted Dates
  • sliced lengthwise, but still attached 
  • 1 Tablespoon chopped walnuts 
  • Fennel pollen (optional) 
  • Flaky salt for serving

Instructions

  • Add the ricotta to a food processor along with the cream, rosemary, pecorino cheese and season with salt and pepper. Purée until the mixture is smooth and an almost icing-like constituency for about 10-15 seconds.
  • Transfer the mixture to a piping bag. Pipe the dates with some of the ricotta filling and transfer to a platter. Top with a scattering of the walnuts, a few dusts of fennel pollen if using and a few pinches of flaky salt. 
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