Hot appetizer with dates, camembert & TOSCANO IGP

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ChatGPT Image Jul 22, 2026, 09_44_27 PM

Yield

4

Total time

25 minutes

Prep time

10 minutes

Cook time

15 minutes

A perfect balance of sweet and savory, these warm stuffed dates are filled with creamy Camembert, baked with fragrant rosemary, honey, and TOSCANO IGP Extra Virgin Olive Oil, then finished with toasted pine nuts and flaky sea salt. An elegant appetizer that's simple to make and irresistibly delicious.

Ingredients

  • 10–12 Medjool dates
  • 1 wheel (250 g / 8 oz) Camembert
  • 2 tbsp TOSCANO IGP Extra Virgin Olive Oil
  • Fresh rosemary sprigs
  • 1 tbsp of Honey
  • 2 tbsp of toasted pine nuts
  • A pinch of Coarse salt

Preparation

Step 1

Preheat the oven to 180°C - 200°C (350°F - 390°F)

Step 2

Cut the Camembert into small rectangular pieces. Slice each date lengthwise in half and remove the pit, keeping the halves attached if possible.

Step 3

Place one piece of Camembert inside each date and gently press to enclose the cheese.

Step 4

Arrange the stuffed dates in a baking dish. Tuck a small pinch of fresh rosemary into each date.

Step 5

Drizzle lightly with honey, followed by a generous drizzle of TOSCANO IGP Extra Virgin Olive Oil.

Step 6

Bake for 10–12 minutes, or until the Camembert is melted and the dates are soft and lightly caramelized.

Step 7

Remove from the oven and sprinkle with toasted pine nuts. Season lightly with flaky sea salt.

Step 8

Finish with a final drizzle of TOSCANO IGP Extra Virgin Olive Oil and serve warm as an elegant appetizer.

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