Blue Cheese Stuffed Dates with Maple Cinnamon Pecans and Prosciutto Salt
Makes 24 pieces
48 Alhasa Khlas Premium Dates, pits removed
24 Royal Nuts Dry Roasted, Unsalted Pecans, halved and candied (recipe below)
1/4 cup Blue Harbour, Electric Blue Cheese, crumbled, room temperature
4 slices Prosciutto Four Stagioni, cooked at 400′ F for 5-7 minutes, crumbled
Maple Cinnamon Pecans
2 Tbsp Hutchisons Pure Maple Syrup
1/4 cup brown sugar
1/4 tsp Organic Fair Cinnamon Powder
Pinch of salt
2 Tbsp water
Combine all ingredients in pan over medium heat, cook for 1-2 minutes until sugar dissolves and begins to bubble. Add halved pecans, cook for 3 minutes, stirring often. Remove from heat, spread on parchment lined sheet and cool completely.
To assemble Stuffed Dates:
Take 2 dates, stack and form canoe like shape. Stuff cavity with crumbled blue cheese. Place candied pecan on blue cheese and sprinkle with prosciutto. Serve slightly chilled.
This recipe comes from Chef Dany Duguay, Personal Chef and Caterer living in Halifax, Nova Scotia. A graduate of George Brown College, Chef Dany strives to put an emphasis on local, healthy eating, sharing this passion with her clients and through her social media account @chefdanyduguay where you can find many of her recipes using local products and purveyors. When not in the kitchen, Chef Dany can be found exploring the beautiful East Coast with her partner Nico or kicking back with a good glass of red wine and taking in a sunset.