📝 About This Recipe
Experience the ultimate marriage of sweet and savory with these luscious Medjool dates, often referred to as 'nature's candy.' We elevate their rich, caramel-like profile by stuffing them with a tangy, creamy blue cheese and crunchy toasted walnuts for a sophisticated textural contrast. A finishing drizzle of honey-infused balsamic glaze and a sprinkle of fresh thyme makes this the perfect effortless appetizer for your next cocktail party.
🥗 Ingredients
Main Ingredients
- 20 pieces Medjool Dates (large, pitted, and at room temperature)
- 4 ounces Blue Cheese (creamy variety like Gorgonzola Dolce or Roquefort, crumbled)
- 2 tablespoons Cream Cheese (softened to room temperature for easier piping)
- 20 pieces Walnut Halves (lightly toasted)
The Glaze
- 1/4 cup Balsamic Vinegar (high quality)
- 1 tablespoon Wildflower Honey
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish & Finishing
- 2 sprigs Fresh Thyme (leaves removed and finely chopped)
- 1 pinch Maldon Sea Salt (flaky salt for finishing)
- 1/2 teaspoon Lemon Zest (finely grated for brightness)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the walnut halves on a small baking sheet and toast for 5-7 minutes until fragrant and golden. Set aside to cool.
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2
While walnuts toast, prepare the balsamic reduction. In a small saucepan over medium-low heat, combine the balsamic vinegar and honey.
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3
Simmer the balsamic mixture gently for about 5-8 minutes until it has reduced by half and coats the back of a spoon. Be careful not to burn it. Stir in the black pepper and set aside to thicken as it cools.
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4
Using a sharp paring knife, make a longitudinal slit down the center of each Medjool date. If they are not pre-pitted, gently remove the stone and discard.
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5
In a small mixing bowl, combine the crumbled blue cheese and the softened cream cheese. Use a fork to mash them together until a thick, spreadable paste forms.
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6
Transfer the cheese mixture into a small piping bag or a plastic sandwich bag with the corner snipped off for a cleaner presentation.
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7
Gently pry open a date and pipe approximately one teaspoon of the cheese mixture into the cavity.
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8
Press one toasted walnut half into the cheese filling of each date, letting it peek out slightly.
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9
Repeat the stuffing process for all 20 dates and arrange them neatly on a serving platter or wooden board.
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10
Using a spoon, drizzle the cooled balsamic-honey reduction in a decorative zig-zag pattern across the stuffed dates.
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11
Sprinkle the chopped fresh thyme and the lemon zest over the top to add a pop of color and herbal aroma.
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12
Finish with a tiny pinch of flaky Maldon sea salt to enhance the contrast between the sweet fruit and the pungent cheese.
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13
Serve immediately at room temperature for the best texture and flavor profile.
💡 Chef's Tips
Choose Medjool dates over Deglet Noor varieties because they are softer, larger, and have a superior caramel flavor. If you find blue cheese too intense, substitute with a 50/50 mix of blue cheese and goat cheese for a milder tang. To make ahead, stuff the dates up to 4 hours in advance but wait to drizzle the balsamic until just before serving to prevent sogginess. Ensure your cream cheese is truly at room temperature; otherwise, the filling will be lumpy and difficult to pipe. For an extra layer of decadence, wrap each stuffed date in a half-slice of prosciutto and bake for 10 minutes at 400°F.
🍽️ Serving Suggestions
Pair with a crisp Sparkling Wine or a bold Prosecco to cut through the richness of the cheese. Serve alongside a glass of Tawny Port or a sweet Sherry for a classic dessert-style pairing. Arrange on a charcuterie board with salty Marcona almonds, olives, and sliced prosciutto. Accompany with a light arugula salad dressed in a simple lemon vinaigrette to provide a peppery balance. Offer as a sophisticated bite-sized snack during a holiday party or intimate wine tasting.