Day 5:
The perfect gift for the wine and cheese lover on your list, these little seasonal gems are simply pitted and filled with a luscious mixture of award-winning Point Reyes Original Blue, dried local rosemary and a pinch of dried lavender buds. Tied together with some freshly cracked black pepper, this is always a big hit on a holiday cheese board with a glass of local red wine or simply straight out of the box.
Ingredients
- 12 Medjool dates
- ¼ pound blue cheese (my favorite: Point Reyes Original Blue)
- 1 tablespoon dried rosemary
- ¼ teaspoon dried lavender buds
- Freshly cracked black pepper, to taste
Method
Slice each date lengthwise and pinch the ends with your thumb and forefinger to slightly open them up. Remove the pit and discard. In a mortar and pestle, gently crush the rosemary and lavender until finely ground.
In a medium glass bowl, whip the cheese to a soft consistency with a spoon or fork. Using a teaspoon, scoop some of the cheese and gently press it into the pitted date, smoothing the edges of the cheese for a nice presentation (slightly damp fingers make easy work of this). Gently press the date together, but don’t close completely around the cheese. Use the back of a fork to make a decorative pattern on the cheese, if desired. Repeat with the remaining dates.
Place the dates in a parchment-lined, air-tight box and sprinkle each one with a small pinch of the crushed herbs and some freshly cracked black pepper (to your liking). Wrap with a bow and add a small note to keep refrigerated until ready to enjoy. These are best left out at room temperature for 15-20 minutes before serving.
{makes 1 dozen}
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