Medjool Date & Ricotta Jewels

An elegant California-inspired appetizer featuring Shields Date Garden Medjools

Yield: 10-12 servings

Prep Time: 25 minutes

- 10-12 Shields Date Garden Medjool dates

- 1 (12 oz) container Bellwether Farms whole milk basket ricotta

- ¼ cup local wildflower honey

- 1 cup Mezzetta pistachios, finely chopped

- 1 tablespoon California orange zest

- Flaky sea salt (optional, for finishing)

1. Prepare the Dates:

- Slice each Medjool date lengthwise and remove the pit

- Set aside

2. Make the Ricotta Filling:

- In a medium bowl, combine:

- Bellwether Farms whole milk ricotta

- Wildflower honey

- Orange zest

- Mix until well combined and smooth

3. Assembly:

- Fill each date generously with the ricotta mixture

- Lightly press the stuffed dates into the chopped pistachios, allowing the nuts to adhere to the exposed ricotta

- Arrange on a serving platter

- If desired, finish with a tiny pinch of flaky sea salt on each

- The dates can be stuffed up to 4 hours ahead and kept refrigerated

- Bring to room temperature 30 minutes before serving

- Add pistachio coating just before serving for best texture

- Present as a passed appetizer or on a stationary appetizer board

- Pairs beautifully with St. George Terroir Gin & Tonic