Gorgonzola and Pecan Stuffed Dates

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I’ve been piling up on healthy snacks for all kinds of cravings that I might succumb to—dried apricots and cranberries for my sweet weak spot; sea salted almonds, sunflower seeds and cheeses for salty yearnings, and a little nibble for every flavor in between.

Sometimes, though, my cravings are multi-layered and multicolored with hues of sweet and salty, pillowy and crunchy, delicate and sharp flavors combined. That’s when I feel I have to get creative and combine all of my favorite ingredients in one recipe that will satisfy my every urge and need.

These dates are all of the above—sweet and gooey with a surprise of pungent Gorgonzola, wet-green-meadow fresh basil and masculine, crunchy pecans.

What’s even better about them is that they are healthful, nutritious and perfect for moments when you want it all yet want to feel good about it; when you want to let your nombrils inner child prevail without feeling guilty.

Gorgonzola and Pecan Stuffed Dates Recipe

Makes 12 stuffed dates

Ingredients Needed:

  • 12 Medjool dates pitted
  • 4 ounces crumbled Gorgonzola or Blue cheese
  • 2 ounces whipped cream cheese
  • ¼ cup chopped pecans
  • 8 basil leaves, chopped (optional)


Step 1: Delicately clean the dates with a damp paper towel.

Step 2: In a medium bowl, combine the Gorgonzola, whipped cream cheese, pecans, and basil leaves.

Step 3: Stuff each date with about a tablespoon of the mixture.

Step 4: Enjoy as an appetizer, mid-morning or mid-afternoon snack. Delicious!

What does a wise girl do when she has leftover tarragon? She makes ice cream,
With a husband who doesn’t eat green peppers and a daughter who doesn’t eat anything
Gorgonzola and Pecan Stuffed Dates
Mellahs are Jewish quarters located in the old, walled part of most major Moroccan cities.

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