Gorgonzola Stuffed Dates


Need a hot ‘date’ for the holidays? How about some of these fresh-out-the-oven beauties stuffed with gorgonzola! (See what I did there?) One of my favorite parts of TSJ is when I’m able to inspire others with new ideas, so it’s always a treat when I encounter one of those ‘ahh, why didn’t I think of that?’ moments from somebody else. 

This one came from a recent dinner celebration our friend cooked for her husband’s birthday. These yummy hors d’oeuvres were waiting for us on the coffee table, and after eating most of the plate, I knew I had to get home and make some myself.

Hubby and I have been entertaining all week long, and on the few occasions we weren’t hosting, the three of us were attending a holiday party instead. This seemingly fancy, yet simple to prepare appetizer became one of my go-tos that I served/traveled with for guests to enjoy.

Sweet, candy-like dates are just what this sharp gorgonzola needs. The cheese becomes a bit melty in the center, while the chewy dried fruit takes on a beautiful, slightly crispy caramelization once baked. Although I chose to keep them vegetarian, you can take it to a whole new level when wrapped in prosciutto.  

1 lb pitted medjool dates

4 oz. crumbled gorgonzola

Prosciutto, if desired.

Preheat oven to 400 degrees.
Using a pairing knife, carefully create a slit into the center of each date.

Remove pit, if necessary.

Fill with crumbled gorgonzola.

Wrap in one piece of prosciutto, if desired.

Bake for about 10-15 minutes, until warm.

Eat and enjoy this holiday season!

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