Sweet dates stuffed with a trio of creamy cheeses and topped with walnuts make a perfect combination. Serve them as an hors d’oeuvre with a drizzle of honey or a sprinkle of flaky sea salt or just keep some on hand for an easy, make-ahead snack.
36 Medjool dates, pitted*
2-ounces French Petite Crème (from a 4-ounce round)
2-ounces French Camembert (from an 8-ounce round)
2-ounces Blue Cheese (from a 6-ounce wedge)
1/3 C (1½-ounces) California walnuts, very finely chopped (see note)
Honey or flaky sea salt, optional for garnish
*To pit dates, use a sharp paring knife and cut down the side of the date lengthwise, then gently remove the pit with your fingers.
Slice each 2-ounce portion of cheese into 12 equal pieces.
Insert 1 piece of cheese into the cavity of each pitted date.
Sprinkle about a ¼ teaspoon of walnuts onto each stuffed date (see note).
Serve immediately, garnished with a drizzle of honey or flaky sea salt (if using), or refrigerate in an airtight container up to five days.
Helpful tip: Put the packaged cheese in the freezer for 10 minutes prior to slicing as it will cut more easily.
Note: To differentiate between the cheese varieties on a platter, feel free to play around with the walnut toppings. For example, consider using a walnut half or quarter on one variety of cheese and chunkier chopped walnuts on another.
This three-ingredient snack includes a combination of sweet, chewy dates, creamy walnut butter and crunchy California walnuts—a real treat to make and eat!
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