Blue cheese stuffed dates with maple pecans recipe
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
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Shop ingredientsEach serving contains
- Energy
- 385kJ 92.0kcal
- Fat
- 3g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 13g
of the Reference intake
Carbohydrate 13.1gProtein 1.9gFibre 0.7g
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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
