Can I make these snacks in advance

Yes, partially. I fill the dates with cheese a few hours in advance and keep them covered in the refrigerator. The anchovy, pear, chili flakes, and olive oil are only added just before serving, so that everything stays fresh.

Which blue cheese should I use best?

For a mild, approachable flavor I like to choose a gorgonzola dolce or a creamy Bleu d'Auvergne. If you like spicy, you can take roquefort or stilton.

Why does the pear have to be under the tap?

Pear oxidizes quickly and then turns brown. By rinsing the sticks briefly under cold water, they stay nicely light. Be sure to pat them dry.

Can I use another pear?

Certainly. Doyenné is nicely juicy and soft, but a conference pear also works fine. In any case, take a pear that is ripe but still firm enough to cut into sticks.

I don't like anchovies, what then?

Then use capers, a pinch of flake salt or a piece of crispy raw ham. You're just looking for something salty to counterbalance the sweet date.

Stuffed dates with blue cheese, pear, and anchovy

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Easy

This is another one of those appetizer snacks that you can't put together in two takes. I always have dates at home and I'm also a huge fan of blue cheese and anchovies, so this snack is really me. I really like to give it, because you really have different flavors and textures: the sweet and chewy of the date, the mega refined taste of the blue cheese and then the salt of the anchovy fillet on top. It's a bit reminiscent of chili honey, that combination of sweet and a little spicy that is really popular now. That's why I like to sprinkle some chili flakes on top, but that really depends on taste. It is super simple yet inventive and festive, so this should definitely not be missing from your party table. Even people who are a bit afraid of blue cheese find this a very accessible, soft snack.

This is another one of those appetizer snacks that you can't put together in two takes. I always have dates at home and I'm also a huge fan of blue cheese and anchovies, so this snack is reall ...

Ingredients

What do you need?

Quantity: 4P

For the stuffed dates

12 large, soft medjool dates (organic)

approx. 150 g blue cheese, in 12 equal pieces of Cambonzola black label

6 quality anchovy fillets, halved

For the pear

1/2 doyennép

For the finish

1 tsp chili flakes

1 tbsp olive oil

For the stuffed dates

12 large, soft medjool dates (organic)

approx. 150 g blue cheese, in 12 equal pieces of Cambonzola black label

6 quality anchovy fillets, halved

For the pear

1/2 doyennép

For the finish

1 tsp chili flakes

1 tbsp olive oil

Make it veggie!

Replace the 6 anchovy fillets with 1 tbsp capers (possibly briefly fried until crispy) or a small pinch of flake salt.
Choose a blue cheese with microbial rennet, so that the cheese is truly vegetarian.

Preparation method

How do you make this?

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Cut the dates open lengthwise, but not all the way through. Take the heat out.

Cut the blue cheese into 12 equal pieces, the size of the date, and push one into each date.

Halve the anchovy fillets and place half a fillet on each date.

Cut the half doyenné pear into 12 bars. Rinse them briefly under cold running water, so that they do not oxidize, and pat them dry.

Place a bar of pear on each date.

Arrange the dates on a nice plate. Sprinkle the chili flakes over it to taste and finish with a few drops of olive oil. Enjoy and santé!

Tips

I really use large, soft Medjool dates. Small, dry dates are usually candied and less tasty.
Invest in good anchovies. A quality fillet is soft and salty instead of sharply fishy, and that makes the difference.
Want to make it even more festive? Sprinkle roasted almond slices on top.