Savory Stuffed Dates

Christine Rose does it again! 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.

Find more recipe inspo from Christine here and 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 clove garlic
  • 2-3 sprigs fresh rosemary
  • Optional: thinly sliced prosciutto 

Instructions

  1. Soak cashews in water overnight
  2. Add rinsed and drained cashews to a blender or food processor
  3. Add water, lemon juice, and salt
  4. Blend until smooth
  5. Finely mince garlic clove
  6. Remove rosemary leaves from stem and finely mince until you have about 2-3 tsp
  7. Transfer cashew spread to a bowl and mix in minced garlic and rosemary
  8. Cut dates in half and remove pit
  9. Place a generous dollop of rosemary garlic cashew spread into halved date
  10. Wrap stuffed date with prosciutto (optional) and garnish with fresh rosemary leaves