Warm Dates with Parmesan and Walnuts

Featured by Dierberg - Star Lane Vineyards in the Platinum Wine Club.
Warm Dates with Parmesan and Walnuts


An unusual combination of dates, cheese and walnuts, this recipe is everything you've been missing! Pair it with a bold Pinot Noir from our monthly Wine Clubs.

Yield: 6 - 8
Prep Time: 15 Minutes
Cook Time: 10 Minutes


• 24 large dates, preferably Medjool
• 2 tsp. extra-virgin olive oil, plus more for drizzling
• 2 oz. piece Parmesan cheese, preferably Parmigiano-Reggiano
• 24 walnut halves


Preheat the oven to 350 degrees. Using a paring knife, make a small, lengthwise incision in each date and carefully remove the pit. In a bowl, gently toss the pitted dates with the 2 tsp. olive oil.

Arrange the dates, slit side up, in a single layer on a rimmed baking sheet or in a shallow baking dish. Using a vegetable peeler, cut the cheese into bite-sized shavings. Tuck a cheese shaving or two and a walnut half into each date. Bake until warmed through, about 10 min.

Transfer to a serving platter, drizzle with more olive oil, and serve at once.

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