Mascarpone Stuffed Dates

Name: Mascarpone Stuffed Dates
Prep time: 10 min
Cook time: 30 min
Yield: 2
Ingredients: 12 dried medjool dates pitted; 2 tablespoons extra virgin olive oil; 1/2 tablespoons mascarpone cheese, at room temperature; 1 - 2 tablespoons of honey; 4 tablespoons pomegranate seeds; 3 tablespoons walnuts, chopped; 1/4 teaspoon flaky sea salt, such as Maldon salt; 2 tsps Maille® Honey Dijon Mustard

Preparation Time10 mins Cooking Time30 mins Makes 2

Nutritional Information

Calories

616.09kcal (2 serving)

Total Fat

18.65g (2 serving)

Saturated Fat

3.26g (2 serving)

Trans Fat

0.0g (2 serving)

Cholesterol

0.0mg (2 serving)

Sodium

301.45mg (2 serving)

Total Carbs

119.58g (2 serving)

Dietary Fiber

9.81g (2 serving)

Sugars

108.95g (2 serving)

Protein

3.73g (2 serving)

Ingredients List

12 dried medjool dates pitted
2 tablespoons extra virgin olive oil
1/2 tablespoons mascarpone cheese, at room temperature
1 - 2 tablespoons of honey
4 tablespoons pomegranate seeds
3 tablespoons walnuts, chopped
1/4 teaspoon flaky sea salt, such as Maldon salt
2 tsps Maille® Honey Dijon Mustard

Directions

1. Preheat the oven to 350 °F.

2. Place dates in a small baking sheet. Drizzle them with olive oil.

3. Bake for 10-12 minutes in the oven. Let cool on the counter for 5 minutes.

4. Mix the Maille Honey Dijon Mustard with the mascarpone cheese, fill each date with a teaspoon. Top the dates with honey, pomegranate seeds, and walnuts. Sprinkle them with flaky sea salt.

5. Serve, while it is still warm.