Stuffed Dates With Gorgonzola 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:

• Preheat the oven to 375 degrees F (190 degrees C).
• Slice dates in half, and open them up. Pinch off pieces of blue cheese, and place them into the center of the dates. Close the halves of the dates, and wrap a half-slice of bacon around the outside. Secure each one with a toothpick. Arrange in a baking dish or on a baking sheet with sides to catch any grease.
• Bake for 30 to 40 minutes in the preheated oven, or until the bacon is crisp. Turn dates over after the first 20 minutes for even cooking.

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.