By Tested and perfected in the Sur la Table kitchen
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Blue Cheese-stuffed Dates Wrapped in Pancetta
By Tested and perfected in the Sur la Table kitchen
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Yield/Serves:
Makes 12 pieces
12 dried dates, pitted
3 ounces sharp blue cheese, such as Gorgonzola or Roquefort
4 thin slices pancetta, cut into ½-inch by 4 inch long strips
The intense sweetness of dried dates pairs beautifully with the sharp bite of blue cheese and the saltiness of the pancetta in this simple and delicious appetizer. Use any sharp blue cheese you prefer but Gorgonzola works well here.
Preheat broiler on high. Line a rimmed baking sheet with parchment paper.
Using a paring knife, cut a lengthwise slit in each date and gently pull open. Gather about ½ teaspoon of blue cheese into a small ball and stuff into each date. Gently mold date around cheese. Wrap each stuffed date with a strip of pancetta and secure with a toothpick. Repeat with remaining dates.
Place stuffed dates on the prepared baking sheet and place in oven. Broil until cheese starts to melt and pancetta is browned, about 4 to 6 minutes, turning dates several times with tongs to brown evenly. Remove from oven and serve hot or room temperature.
