Adapted from chef/cookbook author Joanne Weir. Yield: 2 dozen.
3 oz. Buttermilk Blue® cheese, crumbled, room temperature
¼ cup Marcona almonds, coarsely chopped
24 dates, pitted and sliced open
In a bowl, mix together cheese and almonds. Open dates and fill them with cheese/almond mixture, dividing evenly.
Photo: Emmi Roth USA
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