Serves a Crowd

Dates stuffed with blue cheese

September 30, 2009
4 Ratings
  • Serves 15
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. —Cordeliah

What You'll Need
  • 30 good Medjool dates
  • 1/3 pound good quality sharp blue cheese
  • 3/4 cup pecans
  • 2 tablespoons aged balsamic vinegar
  • 2 tablespoons honey
  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 pecans to small pieces.
  4. Mix the pecans 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.

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1 Review

Lisa December 17, 2021
This is SUCH an easy and AMAZING recipe for blue cheese stuffed dates! I altered 2 things - I specifically used St Agur blue cheese as it has such a robust flavor and I also crumbled 4 crispy cooked strips of bacon into the cheese mixture. For an added "Zing" I used Mikes HOT Honey instead of regular honey and I also opted for a reduced balsamic glaze to drizzle instead of straight balsamic. Garnished with Fresh Rosemary Sprigs and whole fresh cranberries for an extra holiday flair! Be sure to warm them in the oven at 350 for a couple of minutes just to heat through - serve WARM not room temperature! This recipe is an A+++++ And EASY!!!