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Ingredients
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¾ cup ricotta
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2 Tablespoons heavy cream
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1/2 teaspoon roughly chopped fresh rosemary
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Kosher salt
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1 Tablespoon grated pecorino
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12 Mariani Pitted Dates
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sliced lengthwise, but still attached
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1 Tablespoon chopped walnuts
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Fennel pollen (optional)
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Flaky salt for serving
Instructions
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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.
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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.
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