Blue Cheese-Stuffed Dates

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