Mascarpone Stuffed Dates

Mascarpone Stuffed Dates

<20 minutes, Starter, Vegetarian -


  • 12 dried Medjool dates, pitted
  • 2 tablespoons extra virgin olive oil
  • ½ cup mascarpone cheese, at room temperature
  • 1-2 tablespoons of honey
  • 4 tablespoons pomegranate seeds
  • 3 tablespoons walnuts, chopped
  • ¼ teaspoon flaky sea salt, such as Maldon salt
  • 2 tsps. Maille Honey Dijon Mustard


  1. Preheat the oven to 350 °F.
  2. Place dates in a small baking sheet. Drizzle them with olive oil.
  3. Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes.
  4. Mix the Maille Honey Dijon Mustard with the mascarpone cheese, fill each date with a teaspoon. Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt.
  5. Serve, while it is still warm.