Roasted Dates With Almond & Ricotta
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
Sea Salt to taste
- Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. In the meantime, heat a medium sized frying pan to medium heat and add crushed almonds.
- 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. Stir gently until they are thoroughly combined.
- Use a small knife to carefully remove the seed from the dates (if using seeded dates), making space for the ricotta mixture. Spoon ¼ teaspoon of the ricotta mixture into each date and place on a foil-lined baking sheet. Place dates on the sheet, ensuring they are not touching each other and drizzle with olive oil. Sprinkle the remaining almonds on top along with a small amount of sea salt.
- Roast dates for 15-20 minutes until ricotta is melted. Remove from oven and immediately drizzle balsamic glaze.