Sunday, February 12, 2012
Dates Stuffed with Gorgonzola Dolce and Walnuts
I got the idea for this recipe from my local Whole Foods Market, where they were on display in the cheese section. In their version, the nuts were finely ground. I prefer to coarsely chop or break the walnuts into pieces, for a chunkier, crunchier texture.
Quantities are not included for this recipe, as it's easy to vary the amounts to make as few or as many as needed. As a general rule of thumb, use 3-4 ounces of cheese per 8-ounce package of dates.
Shelled walnuts, coarsely chopped or broken
Gorgonzola dolce (dolcelatte) cheese
Toast the walnuts in a dry skillet over low to medium-low heat for few minutes until lightly golden. Remove from heat and set aside.
Cut each date lengthwise along one side to "butterfly ".
Stuff each date with some of the gorgonzola, and then top each with a few of the walnut pieces. Gently press each stuffed date partially closed while still exposing some of the cheese and nuts.
Serve immediately or refrigerate until ready to use. For best flavor, serve at room temperature.