Happy Meatless Monday! Thank you for joining my co-host Deborah and I for hopefully an inspiring link up!
It’s the holiday season and with that comes lots of gatherings, get togethers, parties, whatever you want to call them. A few friends over for drinks and appetizers, big family dinners, it seems like there are so many things going on this month. So many that require bringing a dish to share. I have a great one for you today that I think you’re going to love, a Holli-Dates Appetizer! So many reasons to love these delicious bites! They are packed with flavor, made with whole foods, they are gluten free, dairy free, vegan, and best of all they are easy to make! No baking, just chopping up a couple ingredients, stirring them into the cheese, filling the dates, and drizzling a little balsamic vinegar on them just before serving. If you have kids they can even help remove the pits from the dates and fill them. S helped me whip out 48 of these in no time a few weeks ago to take to an early Thanksgiving family gathering. You can easily make a half of a batch for a small gathering like a book club or if you’re just having a few friend over for a glass of wine.
So simply delicious and everyone who tried them loved them, even the big traditional “cheese lovers”. I love these because with all the different dietary types, allergies, and restrictions this works for so many (other than those with a nut allergy as I used a nut based cheese). If you don’t have anyone with a dairy allergy, or any vegan or paleo friends and family joining you this is easy to make with traditional ricotta cheese. It’s just so simple, versatile, and delicious. The only thing I didn’t love about this recipe was trying to come up with a fitting name. So when my husband suggested Holli-Dates Appetizer and the girls agreed I was like well ok than. Only at first I called them Holla-Dates. Haha! Ok maybe writing up the post too because it was another one that was just so simple what do you say. So delicious I had to share it. One that I was just hoping I could photograph and get reflect how “simply delicious” they are that the photos speak for themselves. I’m a foodie and I love playing in the kitchen, I’m not a writer.
The holiday season is upon us and even for those of us who love to spend time in the kitchen make sure you take time to spend it with friends and family and cherish all the moments!
Makes 48 filled dates
8oz ricotta cheese (Kite Hill Ricotta Cheese, vegan and soy free)
1 TBSP chopped, fresh rosemary
2 TBSP chopped dried cranberries, Craisins
pinch of sea salt, to taste
48 Medjool Dates
drizzle balsamic vinegar
Cut a slit in your dates lengthwise, to remove pit and creating a pocket for stuffing. You can squeeze the ends together towards the center to open them up a little. In a bowl mix together the ricotta cheese, chopped rosemary and dried cranberries. Add a pinch of salt to taste and stir in. Using a spoon and or your hands fill the dates with a little cheese, roughly about a tablespoon per date but no measuring required. Place on a platter. Store stuffed dates covered with plastic wrap in the refrigerator until ready to serve/set out. When serving drizzle a little balsamic vinegar over the top. Enjoy!
Need an appetizer for your next holiday gathering? Check out these Holli-Dates! #vegan #glutenfree… Click To Tweet
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