"Perfectly simple, beautiful and decadent, these little gems are just the right flavour and crunch. Throw them together for a sweet appetiser or even a light dessert "
This lovely little recipe is from the Feasting At Home blog and we've added Lemon Myrtle to the marscapone to make it, in our opinion, even more delicious.
12 medjool dates
1/2 cup marscapone
1 teaspoon Lemon Myrtle
fresh rose petals or pomegranate arils
Pistachio nuts, chopped
pinch of Wild Herb Salt
light dusting of lemon Myrtle
Using your fingers, gently split the dates in halves and remove the pit. Open the date to better hold the filling. Have a serving platter at hand.
Mix the lemon Myrtle through the marscapone with a little Wild Herb Salt and place the mix into a piping bag.
Pipe the filling into the opened date halves. Place a petal and/or pomegranate aril on each and scatter all the dates with the chopped puistachios.
Gently place on the platter and lightly dust with a little lemon Myrtle to serve.