Appetizer & First Course, Vegetarian
Medjool Dates Stuffed with Mascarpone
& Toasted Walnuts
Medjool Dates with Mascarpone & Walnuts
12 Medjool dates, cut in half and pit removed
2 c. walnut halves, toasted
1 c. mascarpone cheese
1/4 c. crumbled Gorgonzola
1/4 c. sugar
1/4 c. Brandy
Pulse 1 cup of the walnuts food processor until very fine.
In a blender, combine the mascarpone, gorgonzola, sugar, brandy and chopped walnuts; puree until smooth. Season to taste with salt and pepper. Transfer mixture to piping bag.
Fill each date half with the mascarpone mixture and top with a whole walnut. Serve at room temperature.