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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