Learn how to make Justine's Fetta and Haloumi Stuffed Dates, an elegant appetiser featuring sweet Medjool dates filled with a golden mixture of crumbled fetta and haloumi. Sweet, salty, crunchy, and completely irresistible, these are the kind of bite-sized treats that disappear from the platter within minutes.
Ingredients
16 Medjool dates
50g fetta, crumbled
80g haloumi, grated or finely chopped
1 tbsp breadcrumbs
⅓ cup walnuts, chopped
3 sprigs parsley, chopped
Zest of ½ lemon
To Serve
Extra virgin olive oil, to drizzle
Honey, to drizzle
Method
Preheat the oven to 180°C.
In a bowl, combine fetta, haloumi, breadcrumbs, chopped walnuts, parsley, lemon zest and a good glug of olive oil. It should resemble wet sand.
Slice each date lengthwise and three-quarters of the way through, keeping the dates intact. Remove the pit.Spoon the cheese and walnut crumbs into each date, and arrange on a small baking tray. Drizzle lightly with more olive oil and bake for 12-15 minutes, until the dates are caramelised and the topping is golden.
Rest for a minute or two, then serve warm with a drizzle of honey.