- 3/4 cup Sun-Maid Chopped Dates
- 5 to 6 ounces soft or triple cream blue cheese (such as Cambazola cheese)
- 1/3 cup finely chopped and toasted pistachios or pecans
- Plain baguette toasts or melba crackers
- Whole pistachios or pecans for garnish
dates into approximately 1/4-inch pieces. Cut rind from cheese.COMBINE
dates and cheese using a fork or flexible spatula until mixture is well blended. MIX
in chopped nuts. SPREAD
1 to 2 teaspoons of date-cheese mixture onto baguette toasts and top with a whole pistachio or pecan. PLACE
on a baking sheet. BROIL
3 to 4 inches from heat, just until bubbly, 1 to 2 minutes. Serve warm.
Makes 24 servings.Cheese ball
dates and cheese as above. Roll
mixture into a ball or log. Spread
chopped pecans onto a sheet of plastic wrap large enough to cover cheese.
Use plastic to evenly press nuts onto cheese. Wrap
and chill. Serve
cold or room temperature with baguette toasts or crackersBaguette toasts
oven to 400F. Cut
a baguette into 1/3-inch thick slices and place in single layer on a baking sheet. Bake
6 to 8 minutes until crisp.
Can be made several hours ahead.
Per Serving: 118 Calories, 3g Fat (1g Sat Fat), 4mg Cholesterol, 227mg Sodium, 18g Carbohydrate, 2g Fiber, 5g Protein