I did not turn to these stuffed dates for an appetizer (though they make an excellent one-bite snack); I made them to rescue me from the weariness of take-out food for dinner while we renovated the house.
Without much of a kitchen to work in, I could still indulge with some great ingredients – and no cooking.
Large, caramel-like Medjool dates are often paired with blue cheese (I choose gorgonzola for its creamy quality and spicy bite), but I find the combo too rich without a bit of tang.
So I turned to pomegranate. Its beautiful, jewel-like seeds make for great presentation and they burst in your mouth with a sweet-tart freshness that balances the luxury of the dates and cheese.
Finally, top with a walnut for a great textural crunch
Servings: 24 portions
Ingredients
12 Medjool dates
1/2 cup gorgonzola
pomegranate seeds
walnut chunk
cinnamon or lemon zest
Method
For 24 portions, cut 12 Medjool dates in half length-wise and remove the pit. Stuff each half with room-temperature gorgonzola and top with a few pomegranate seeds and a walnut chunk. You can substitute the blue cheese with mascarpone and sprinkle with cinnamon or lemon zest. These make a great dessert option with a cheese board.