Mascarpone Stuffed Dates

Recipe Found Here

4 ounces mascarpone cheese, softened to room temperature
1 Tablespoon honey
1/2 teaspoon orange zest
1 Tablespoon roasted, salted pistachios, chopped
pinch of salt
16-18 large medjool dates
1-2 Tablespoons pomegranate arils, for garnish
flaky sea salt for garnish

Instructions Preheat oven to 375℉. Remove the pits from the dates, leaving one side intact so you can stuff them.

In a medium bowl, mix together the mascarpone, honey, orange zest, pistachios, and salt until smooth and combined. Using a small spoon, stuff the dates with the mascarpone mixture (about a couple teaspoons per date depending on the size of your dates).

Place on a plate and put them in the freezer for 10 minutes. (This prevents the filling from oozing out when you bake them!)

Place dates on a baking sheet and bake for 3-4 minutes, until dates are just warmed through. Garnish with pomegranate arils and a sprinkle of flaky sea salt. Serve immediately!