Whipped Ricotta Stuffed Dates with Rosemary
Ingredients
- ¾ cup ricotta
- 2 Tablespoons heavy cream
- 1/2 teaspoon roughly chopped fresh rosemary
- Kosher salt
- 1 Tablespoon grated pecorino
- 12 Mariani Pitted Dates,
- sliced lengthwise, but still attached
- 1 Tablespoon chopped walnuts
- Fennel pollen (optional)
- Flaky salt for serving
Instructions
- Add the ricotta to a food processor along with the cream, rosemary, pecorino cheese and season with salt and pepper. Purée until the mixture is smooth and an almost icing-like constituency for about 10-15 seconds.
- Transfer the mixture to a piping bag. Pipe the dates with some of the ricotta filling and transfer to a platter. Top with a scattering of the walnuts, a few dusts of fennel pollen if using and a few pinches of flaky salt.
