Blue cheese stuffed dates with maple pecans
Pair tangy blue cheese with rich Medjool dates and top with a pecan for an easy, sweet and savoury starter. Recipe and image courtesy of Tesco, realfood.tesco.com
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Makes 12
Ingredients
- 12 Pecan nut halves
- 3 tbsp Maple syrup
- Salt
- 12 Medjool dates, stoned and sliced open
- 70g Roquefort (thinly sliced)
- A few thyme sprigs, to serve
Method
Step 1
Preheat the oven to 190°C/170°C fan/ 370°F/gas mark 5. Spread the pecans out on a baking tray lined with baking paper. Drizzle with half the maple syrup, season lightly with salt and bake for 5 minutes. Stir well to coat in the syrup, then return to the oven for 2-3 minutes until glazed. Stir again and set aside to cool.
Step 2
Stuff the dates with the Roquefort and top each with a pecan half. Arrange on a serving platter, scatter over the thyme and drizzle with the remaining maple syrup.
