This is an easy and tasty recipe for entertaining and potlucks. The sweetness of the dish makes it a great finger food dessert, or a sweet appetizer. Key to this recipe is the use of Medjool dates, which are plump and meaty. I experimented with mixing the cinnamon into the mascarpone, but the cinnamon flavour wouldn’t come through unless I placed it on top of each date.
Mascarpone Stuffed Dates
pecans or walnuts
With a sharp knife, make a small slit lengthwise across the top of each Medjool date. Do not cut all the way through the date! Carefully pull out the seed.
Take a small spoon (or use a filled piping bag) and place a small dollop of mascarpone inside the opening of each date.
Push a nut into the mascarpone. I used pecans but you can easily use walnuts. Dust a sprinkle of cinnamon over each filled date.