Dates stuffed with blue cheese

By Cordelia
October 24, 2009
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Author Notes: Sweet and sharp, hard to stop eating. Make sure you use fresh dry date, preferably Medjool. Can be served as an Hors d'oeuvres or even dessert\cheese course.Cordelia

Serves: 12-15

  • 30 good Medjool dates
  • 1/3 pound good quality sharp blue cheese
  • 3/4 cups roasted hazelnuts (or roasted pecans)
  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons good honey
  • 1-2 tablespoons of chopped Italian parsley
  1. Get the blue cheese to room temperature.
  2. Roast the pecans in a dry pan for about 7 min in low hit.
  3. Chop the nuts to small pieces.
  4. Mix the pecans and parsley with the blue cheese to a paste.
  5. Take out the date seed and open it up without breaking it up to two halves.
  6. Stuff each date with about full teaspoon of the blue cheese mixture.
  7. Serve at room temperature and drizzle balsamic vinegar and honey on top. If you want you can roast them just for 1 min under the broiler and serve them warm.

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