☰ menu   

Buttermilk Blue Stuffed Dates

Buttermilk Blue Stuffed Dates
Yields 2
Joanne Weir is many things: a world traveler, a James Beard Award-winning cookbook author, a cooking teacher, a chef and a television personality. She spends six months of the year touring the globe sharing her extensive background with regard to food theory and technique, in particular Mediterranean cuisine and the regional foods of the U.S. All these elements come alive in her thoughtful classes as well as her delightful words and television series.
Joanne's recipe for blue cheese stuffed dates can be put to use anywhere from family dinners to formal cocktail parties, and it's simplicity makes it a win for both chef and consumer.
Simple to prepare and always a hit at parties, stuffed dates are a delicious marriage of sweet and savory. Candied walnuts or pecans make a wonderful substitution for almonds, or try wrapping each date with a thin slice of prosciutto for an added layer of flavor.
  1. 3 ounces Buttermilk Blue®, crumbled, room temperature
  2. ¼ cup Marcona almonds, coarsely chopped
  3. 24 dates, pitted and sliced open
  1. In a bowl, mix together Buttermilk Blue® and almonds.
  2. Open dates and fill with cheese and almond mixture, dividing evenly.
culture: the word on cheese https://culturecheesemag.com/

culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.