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.
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.
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.