Dates Stuffed with Parmesan and Nuts | Italian Recipes | PBS Food

Dates Stuffed with Parmesan and Nuts

I love this antipasto (or even dessert) idea from Nancy Radke, the director for the Consorzio del Formaggio Parmigiano-Reggiano. Plump Medjool dates stuffed with chips of Parmesan cheese and pecan halves are ready in minutes and there is no cooking! Watch Mary Ann Esposito make Dates Stuffed with Parmesan and Nuts at!


Yield: 12 servings

Course: ,
Occasion: ,


  • 24 whole dates
  • 24 small chips of Parmigiano-Reggiano cheese at room temperature
  • 24 pecan halves


  1. With a small knife make a slit down the center of each date. Remove and discard the pit. Stuff the cavity with 1 chip of the cheese and 1 pecan half.
  2. Arrange the dates on a tray and serve with a glass of champagne or Italian dessert wine.


Plan on serving two per person as these are rich and addictive.