Mascarpone Stuffed Dates with Sea Salt

Nearly six years ago, my husband (who was then merely a newish boyfriend in my life) took me out for a lovely meal at a hip new restaurant in Washington, DC called Komi. The dinner was amazing, with course after course of Greek-inspired dishes. I couldn’t tell you exactly what we ate that night except for one absolute stand-out appetizer: mascarpone stuffed dates, which were warm out of the oven and served with a perfect sprinkling of thick, flaky sea salt. I was in love with the sweet, savory, creamy bite and went home to try and recreate it.

mascarpone stuffed dates with sea salt

After several trials, I realized I must be doing something wrong because my mascarpone filling kept oozing out. Still delicious, but it wasn’t quite the recreation I was looking for. I filed the recipe away, and only years later when we went back for another meal at Komi did I try to master the dish once again.

The waiter serving us at our second amazing Komi dinner wasn’t too keen on giving up the secret of the non-oozing mascarpone, but after careful prodding from my husband, we learned that we needed to chill the stuffed dates before baking them to achieve the desired result of a warm date with creamy filling intact. I went home to test it out again, and eureka: it worked.

This dish is one of my favorite appetizers to serve for any kind of party, and great as a small bite with prosecco or other sparkling wine on New Year’s Eve. Or a random Wednesday.


  • Make sure to buy the plumpest-looking medjool dates you can find.
  • Don’t want to spend your time pitting the dates? Just buy them already pitted.
  • You can use a regular Ziploc bag with an end snipped off to fill the dates BUT I recommend using a proper piping bag to get the filling all the way into the bottom of the date more easily.

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!


36 pitted medjool dates (the plumper the better)

4 ounces mascarpone, left at room temperature

1/2 cup full fat Greek yogurt

2 Tbsp honey

pinch of salt


Mix mascarpone, Greek yogurt, honey and pinch of salt in a small bowl. Scoop out mixture and place in a piping or ziploc bag.

Squeeze small amount into each date. Repeat with remaining filling and dates.

Place on a baking sheet lined with a silpat or tin foil. Place in fridge until ready to serve.

Preheat oven to 375. While oven is warming up, place dates in freezer for 5-10 minutes.

Bake dates for around 4-6 minutes, until just warm but before filling begins to ooze.

Sprinkle with flaky sea salt such as maldon salt. Serve warm or room temperature.

Love Jewish food? Sign up for our weekly Nosher recipe newsletter!

Keep on Noshing

Winter Citrus Salads

Winter may not seem like the ideal time to experiment with salads, but with all the different varieties of citrus ...

Za’atar Potato Skins Recipe

If you yearn for Israeli flavors as you prep for your Super Bowl party, consider creating a mash-up of old ...