Blue Cheese-Stuffed Dates

By Ali Slagle

Updated December 4, 2025

  • Kerri Brewer for The New York Times. Food Stylist: Cyd Raftus McDowell.
Media 1 of 1
Ready In
15 min
Rating
5(185)
Comments
Read comments

For an elegant appetizer that’s so easy even a toddler could make it, stuff sharp and tangy blue cheese inside caramelly dates, then press a candied nut on top. Sweet, salty, savory and creamy, these three ingredients deliver everything you crave in a pre-dinner snack. The recipe is adaptable to any size get-together: Scale it up or down, serve right away or assemble it ahead and refrigerate in an airtight container for up to 2 hours. Let the stuffed dates come to room temperature for 20 to 30 minutes before serving.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:14 servings

  • 14 Medjool dates

  • 2 ounces semisoft (not crumbly) blue cheese, such as Cambozola

  • 14 store-bought or homemade candied pecans or walnuts

Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

18 grams carbs; 3 milligrams cholesterol; 94 calories; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 2 grams fiber; 47 milligrams sodium; 2 grams protein; 16 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Cut a slit down the length of each date. Remove the pits. Use a knife to fill the date with blue cheese (about 1 teaspoon per date). Gently press a candied nut into the blue cheese, then press the date gently to adhere. Repeat with the remaining ingredients.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
185 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Mary

I've made a version of these for years and bring them to Christmas parties. I use goat cheese instead of blue cheese and mix the cheese with a touch of honey and cinnamon. They look festive arranged on a round plate.

Jennifer

I make a version that combines the bleu (or goat) cheese with cream cheese and it topped with a toasted walnut. No need for the nut to be candied; the date is plenty sweet.

Debbie

Seems like starting with pitted dates would make this faster.

Winnie

Not sure that this taste combo quite works…but totally interesting. Nevertheless, I’ve largely stopped making as, although I love blue cheese, I’ve discovered that a lot of people hate it. And cream cheese I think just doesn’t work…no energy.

Barrow St.

Interested to learn of any presentation ideas for a party!

jm in Greenville, SC

The Medjools I bought were quite large. and we found that halving them and using less cheese to fill made it easier and neater to eat as an hors d'oeuvre. The candied pecans I bought were not a pretty topper and added too much extra sweetness. Next time I'll make my own very lightly sweetened candied pecans or just use a roasted pecan! However, I'm happy to have discovered this recipe and all the good suggestions. Thanks everyone!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.