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.

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