Warm Dates with Parmesan and Walnuts

Featured by Dierberg - Star Lane Vineyards in the Platinum Wine Club.


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

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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