½ cup of Ricotta Cheese

4 Tbsp. of Almond Nuts, crushed

20 Medjool Dates

1 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Balsamic Vinegar Glaze

  1. Sea Salt to taste
  2. Preheat an oven to 180º Celsius. Bring a medium-sized frying pan to medium heat and add crushed almonds.
  3. Stir almonds frequently, until warm and toasted, removing them from heat as they begin to brown. In a small bowl, mix the ricotta cheese and half of the toasted almonds.
  4. Use a small knife to carefully remove any seeds from the dates, making space for the ricotta mixture. Spoon ¼ teaspoon of the ricotta mixture into each date and place them, evenly spaced, on a foil-lined baking sheet and drizzle with olive oil. Sprinkle dates with remaining almonds and sea salt.
  5. Roast dates for 15-20 minutes until the ricotta is melted.

Remove from oven and immediately drizzle balsamic glaze.

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