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- Gorgonzola Stuffed Dates
-
- 12 Pitted Medjool Dates
- 3/4 Cup Cream Cheese
- 1/4 Cup Gorgonzola Cheese, Crumbled
- 3 Slices Prosciutto di Parma
- 12 Wooden Knotted Picks
- 1 Tsp of Chopped Pistachios for Garnish (optional)
- Directions
- Slide your knife along the length of the dates and remove the pits, set aside In a food processor, add the cheese and run until smooth, add the gorgonzola crumbles and pulse just until combined. Do not break the gorgonzola too much. Using a spatula, remove mixture and transfer to a bowl for easy scooping. Use a rounded tsp to scoop the mixture into the dates. Cut each slice of prosciutto into four strips by cutting it in half twice, crossing cuts in the center. Wrap each date in prosciutto. In a non-stick pan on medium heat, sauté dates on both sides until the prosciutto is slightly crisp. Place the picks in the dates and transfer to a serving plate. Garnish with chopped pistachios to serve (optional).
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Cochise Groves, LLC
Jim & Ruth Graham Cochise, AZ, 85606View details |
|
Fistiki Farms Arizona Pistachios
Judy Auerbach Cochise, Arizona, 85606View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Place apples, dates, and cider in a large saucepan and bring to a boil over medium heat. Reduce heat to simmer for 20 minutes, stirring occasionally.
Add cinnamon, allspice, and lemon juice. Return the mixture to a boil and then reduce heat to simmer for 30 minutes, stirring occasionally. The mixture should be thickened and the apples should be tender. Add the vanilla and stir to combine.
Remove from the heat and cool slightly. Add the mixture to a food processor and blitz until smooth (3-5 minutes).
Store cooled mixture in airtight containers in the refrigerator.
