These savory stuffed dates are a must-try appetizer for this summer. The combination of our soft and chewy medjool dates and creamy cashews makes for a simple and satisfying treat. Created by Christine Rose - make sure to checkout her course on building beautiful grazing boards here.
Ingredients
- Medjool dates
- 1 cup Cashews
- ½ cup water
- 3 tsp lemon juice
- 1 tsp salt
- 1/4 teaspoon garlic powder
- 2-3 sprigs fresh rosemary
- Optional: thinly sliced prosciutto
Instructions
- Soak cashews in water overnight
- Add rinsed and drained cashews to a blender or food processor
- Add water, lemon juice, and salt
- Blend until smooth
- Finely mince garlic clove
- Remove rosemary leaves from stem and finely mince until you have about 2-3 tsp
- Transfer cashew spread to a bowl and mix in minced garlic and rosemary
- Cut dates in half and remove pit
- Place a generous dollop of rosemary garlic cashew spread into halved date
- Wrap stuffed date with prosciutto (optional) and garnish with fresh rosemary leaves