Instructions
- Preheat oven to 300° F. Line a small rimmed baking sheet with parchment paper.
- Add melted butter to a medium sized bowl and stir in the herbs, maple, salt, and pepper. Add in the nuts and toss thoroughly to coat.
- Pour onto baking sheet and spread evenly. Toast 10 minutes, stir, then toast another 5-10 until fragrant and golden. Let nuts fully cool (about 30 minutes).
- Add ricotta to a small mixing bowl. Add 1/2 cup of the cooled chopped nuts and mix together. Fill each date with 1 heaping teaspoon of ricotta mixture. You want the ricotta mixture to overflow from the top of the date. Place on a serving plate. Continue until all dates are filled. Sprinkle with remaining nuts. Serve at room temp.
- Store in a sealed container in the fridge for 2-3 days.
- Note: You can often find a mixture of the 3 herbs above in a “poultry pack” in the herb section of your store. Using a mixture of 2 of the herbs also works, but reduce to 2 teaspoons so it’s not too overpowering.