Stuffed Dates with Herbed Pistachio Drizzle
From Bliss Balls to Barbecue: Why you’ll fall in love with grilled feta-stuffed dates
Some appetisers are so simple they almost feel like a magic trick, and these feta-stuffed dates are exactly that. Soft, caramel-like dates are filled with creamy feta, skewered, and grilled until warm and smoky. The finishing touch? A zesty herbed pistachio drizzle that brings crunch, freshness, and a gorgeous pop of colour.
This is the kind of appetiser that fits almost anywhere, at a summer barbecue, as part of a mezze platter, or even as a chic dinner party starter. Best of all, you can prep the skewers ahead of time and simply throw them on the grill when guests arrive. The result is irresistible, salty, sweet, and definitely won’t last long.
These grilled feta-stuffed dates are now my favourite way to showcase just how versatile dates can be. The creaminess of the feta balances their sweetness, while grilling adds a smoky depth. The herbed pistachio drizzle ties it all together with crunch, freshness, and a citrusy kick.
The Date Dilemma
Here’s the funny part, for years I couldn’t stand dates. My very first business was hand rolling bliss balls, and at the time my produces were stocked in more than 40 cafes around Brisbane. That meant I was going through 40-50 kilos of dates every week. After that much sticky sweetness, I was completely over time…
You might remember my date bark recipe (Salted Pistachio & Snickers), that’s when my love for dates started to creep back. But the real turning point came on a recent trip to Sydney, when I tasted the most incredible slow-cooked lamb served with roasted dates. It completely flipped the way I thought about them: not just as a natural sweetener, but as a way to add a caramel like richness to savoury dishes.
and the herbed pistachio sauce..
This herby pistachio drizzle is one of those sauces you’ll want to keep on repeat. It’s bright, nutty, and zesty, the kind that instantly wakes up a dish. The freshness of the herbs and the citrusy lift from the lemon make it the perfect contrast to rich, salty, or smoky flavours.
Beyond these grilled dates, try spooning it over roasted vegetables, grilled chicken or fish, or even tossing it through couscous or grain salads. It also makes an incredible dip base, just stir it through Greek yoghurt or labneh for something quick and impressive.
Stuffed Dates with Herbed Pistachio Drizzle
Serves: 4-6 as a starter
Prep Time: 10 minutes
Cook Time: 5-7 minutes
Ingredients:
For the Dates
20 Medjool dates, pitted
150g feta cheese, cut into small batons (to fit inside the dates)
Olive oil, for brushing
For the herbed pistachio drizzle
1/2cup shelled pistachios
1/4cup fresh parsley leaves
2 tbsp fresh min leaves
Zest of 1 lemon
Juice of 1/2 lemon
60ml (1/4 cup) extra virgin olive oil
Pinch of salt & pepper
Method:
1. Stuff the dates - Gently open each pitted date and stuff with a piece of feta. Press closed and thread 4-5 dates onto skewers.
2. Make the drizzle - In a small food processor, combine pistachios, parsley, mint, lemon zest, lemon juice, olive oil, and a pinch of salt and pepper. Blitz until finely chopped but still a little textured. Adjust seasoning to taste.
3. Grill the dates - Preheat a barbeque or grill pan to medium heat. Brush the skewers lightly with olive oil. Grill for 2-3 minutes per side, until the dates are armed through, slightly caramelised, and the feta is soft.
4. Serve - Arrange the skewers on a platter and spoon over the herbed pistachio drizzle while warm.
Cooking Notes
Make Ahead: Stuff the dates and make the drizzle earlier in the day. Grill just before serving.
Variation: Swap feta for goat’s cheese for a tangier flavour.
Serving Tip: If you’re not using skewers, grill the dates individually in a grill basket to stop them sticking.