Gorgonzola Stuffed Dates Recipes

Steps:

• 1. Using a sharp knife, cut a lengthwise slit down the center, but not through, each dates to open the date up; set aside.
• 2. In a small bowl, mash together the gorgonzola cheese and cream cheese. When thoroughly mixed, stir in the chopped nuts.
• 3. One-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.
• 4. The dates can be prepared a few days ahead, covered tightly, and kept refrigerated. Bring to room temperature before serving.
• 5. Note: 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.

Steps:

• Using a sharp knife, cut a lengthwise slit down the center, but not through, each date to open the dates up; set aside.
• In a small bowl, mash together cream cheese and gorgonzola. Spread each date with about ½ teaspoons of the cheese mixture inside the opening. Smooth the top and place 1 pecan over each date.
• In a small bowl, combine balsamic syrup and molasses. Transfer the dates to a serving tray. Drizzle the molasses mixture over the dates and then sprinkle very lightly with cayenne pepper.
• Note: If not served right away, skip the drizzling and cover with plastic wrap; refrigerate until needed. Bring to room temperature and drizzle with molasses mixture before serving.