Recipe by: Justine Schofield featured on Everyday Gourmet
Ingredients
- 16 Medjool dates
- 50g Riverina Dairy Greek Style Fetta, crumbled
- 80g Riverina Dairy Cyprus Style 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
Fetta & Haloumi Stuffed Dates
Preheat the oven to 180°C.
Slice each date lengthways and three-quarters of the way through, keeping the dates intact. Remove the pit.
In a bowl, combine Riverina Dairy Greek Style Fetta, Cyprus Style Haloumi, breadcrumbs, chopped walnuts, parsley, lemon zest and a good glug of olive oil. It should resemble wet sand.
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.
