Blue cheese and pecan stuffed dates are an easy, make-ahead appetizer that always adds a bit of elegance to your table. What more could you ask for? Fantastic flavor? Well, yeah, they have that too!
I like to use Saint Agur blue cheese but any soft, salty, blue will do. For the dates, the medjool ones are really nice, but smaller, less expensive dates also work.
After I gather all the ingredients (blue cheese, dates, pecans, honey, and thyme), I start by toasting the pecans in a pan on the stove over medium heat. When the nuts begin to be fragrant, about 5 minutes, I take them off the heat.
Next, I crush the pecans into a course meal. I use a mortal and pestle, but you can also crush them in a bag with a rolling pin. I then stir the blue cheese into the crushed nuts until well combined.
Next, I pit the dates and slice them down the middle. I then stuff each date with the blue cheese and pecan mixture.
For the final presentation, sprinkle the filled dates with fresh thyme leaves and a tiny drizzle of honey. As an alternative, with large dates, you can top each one with a pecan half. Serve at room temperature.
These will keep refrigerated over night so you can make them the night before your party.
Blue Cheese and Pecan Stuffed Dates
- 100 g Blue Cheese
- 50 g whole Pecans
- 10 Medjool Dates
- Fresh thyme leaves
- Toast the pecans in a pan on the stove over medium heat until fragrant, about 5 -6 minutes.
- Crush the pecans with a mortal and pastel into small pieces.
- Mix pecans and blue cheese.
- Remove the pit from the date and stuff with nut and cheese mixture.
- Sprinkle top with fresh thyme leaves and small drizzle of honey.