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Blue cheese stuffed dates with maple pecans recipe

Blue cheese stuffed dates with maple pecans recipe

62 ratings

A simple starter that is ready in no time and will be a real crowd-pleaser. Bursting with flavour, it will be hard to have just one of these sweet and sticky delights. See method

  • Makes 12
  • 15 mins plus cooling
  • 92 calories / serving
  • Gluten-free


  • 12 pecan halves
  • 3 tbsp maple syrup
  • 12 Medjool dates (from a 200g pack), stoned and sliced open
  • 70g Roquefort, thinly sliced
  • a few thyme sprigs, to serve

Each serving contains

  • Energy

  • Fat

    3g 5%
  • Saturates

    1g 17%
  • Sugars

    13g 14%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 13.1g Protein 1.9g Fibre 0.7g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. 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 mins. Stir well to coat in the syrup, then return to the oven for 2-3 mins until glazed. Stir again and set aside to cool.
  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.

Tip: You can easily push out the pit with a chopstick

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