These Mascarpone Stuffed Dates with Orange, Pistachio, and Pomegranate are the perfect light dessert or appetizer! They make a great addition to a cheese plate during the holidays, and they're super easy to make! I love to finish them with a little flaky sea salt for that sweet + salty flavor!
Preheat oven to 375℉. Remove the pits from the dates, leaving one side intact so you can stuff them. In a medium bowl, mix together the mascarpone, honey, orange zest, pistachios, and salt until smooth and combined.
Using a small spoon, stuff the dates with the mascarpone mixture (about a couple teaspoons per date depending on the size of your dates). Place on a plate and put them in the freezer for 10 minutes. (This prevents the filling from oozing out when you bake them!)
Place dates on a baking sheet and bake for 3-4 minutes, until dates are just warmed through. Garnish with pomegranate arils and a sprinkle of flaky sea salt. Serve immediately!