Medjool Dates Stuffed with Point Reyes Original Blue Cheese, Rosemary and Lavender

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. Topped with some freshly cracked black pepper, this is always a big hit on a holiday cheese board. Pair with a bottle of local red wine for an extra special gift.
By / Photography By Elizabeth Howes | December 01, 2011

Instructions

Yield: one dozen

Slice each date lengthwise and pinch the ends with your thumb and forefinger to slightly open it up. Remove the pit and discard. With 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, airtight box and sprinkle each 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.

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Ingredients

  • 12 Medjool dates
  • 1/4 pound Point Reyes Original Blue
  • 1 tablespoon dried rosemary
  • 1/4 teaspoon dried lavender buds
  • Freshly cracked black pepper, to taste
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