Gorgonzola Stuffed Dates
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- 8 oz. package large dates, pitted
- 4 Tbsp
- 4 oz
- cream cheese, room temperature
- 3 Tbsp
- toasted almonds, pecans, walnuts, etc. (your choice), chopped
1Using a sharp knife, cut a lengthwise slit down the center, but not through, each dates to open the date up; set aside.
2In a small bowl, mash together the gorgonzola cheese and cream cheese. When thoroughly mixed, stir in the chopped nuts.
3One-by-one, spread each date open and place approximately 1/2 teaspoon of the cheese/nut mixture inside the pocket of each date. Smooth out the top and place the prepared date on a serving platter. Repeat with the remaining dates.
4The dates can be prepared a few days ahead, covered tightly, and kept refrigerated. Bring to room temperature before serving.
5Note: To Pit Dates: To pit the date, slice the date open lengthwise, and use the tip of the blade to pry the pit out.
Toasting Nuts: Toast walnuts in a small skillet over low heat for approximately 5 minutes, stirring occasionally. Watch the nuts carefully so that they don’t burn.