Gorgonzola-stuffed Dates Recipe
Set on finocchiona salami with local pea shoots, toasted pistachios & a drizzle of aged balsamic vinegar
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Ingredients
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Assembly & Garnish
Dates & Filling
Method
Prepare Dates & Filling
- 1
Pit and open dates
Using a small paring knife, make a single lengthwise slit in each Medjool date and gently remove the pit. Keep the date halves intact so each forms a pocket for the filling.
- 2
Make the cheese filling
In a small bowl, crumble the Gorgonzola. If using cream cheese, add it to the bowl. Mix with a fork until smooth and homogenous. Stir in the lemon zest and 1/4 tsp freshly ground black pepper. Taste and adjust — the filling should be creamy, slightly tangy and spreadable but still hold shape.
- 3
Fill the dates
Using a small spoon or a piping bag (or a small zip-top bag with a corner snipped), fill each pitted date with about 1 teaspoon of the Gorgonzola mixture. Smooth the surface so the filling sits flush with the date opening.
Assemble & Garnish
- 4
Arrange salami and pea shoots
On a serving platter, divide the pea shoots into 3 small loose piles (or scatter evenly). Lay a slice of finocchiona over or slightly under each pile so each finished bite will sit atop salami and greens.
- 5
Place stuffed dates
Set one Gorgonzola-stuffed date on top of each salami slice/pea shoot portion (24 total), pressing slightly so the date nestles into the salami and greens.
- 6
- 7
Finish with aged balsamic
Just before serving, lightly drizzle the aged balsamic vinegar over the dates (about 1 tsp distributed sparingly) to provide a sweet-tangy accent. Serve immediately at room temperature.