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Blue cheese stuffed dates with maple pecans recipe

71 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

Ingredients

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
385kj
92kcal 5%
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

Method

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.
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

See more Christmas starter recipes