Feta Stuffed Dates

Ingredience

Whipped feta stuffed dates with basil pecan crunch.

8 oz pitted Medjool dates

6 oz feta cheese

½ cup Greek yogurt

⅓ cup chopped parsley

Juice of ½ lemon

¼ tsp salt

Pepper to taste

½ cup toasted pecans, finely chopped

⅓ cup finely chopped fresh basil

1 tbsp honey

½ tsp lemon zest

¼ tsp salt

Pepper to taste

Pokyny

Make the whipped feta. Add the feta, yogurt, parsley, lemon juice, salt and pepper to a food processor. Process until smooth and set aside.

Make the topping. Add the pecans, basil, honey, lemon zest, salt and pepper to a small bowl. Mix to combine.

Slice the dates open on one side. Add a spoonful of the feta to each of the inside of the dates. Spoon a bit of the topping to the top of the feta on each date.