A few years ago, the husband and I had one of the best meals of our life, and as part of it, we ate one of the most delicious things you may ever taste: mascarpone stuffed dates with thick sea salt. Where was this life-changing meal? None other than at Komi, a now much acclaimed Mediterranean inspired, tasting menu-only restaurant in Washington, DC. When we went, it was very new (a bit cheaper), and still under the radar.
We have subsequently been back, and the meal was no less amazing, albeit, slightly pricier. I guess that’s what happens when the President gi ves arestaurant his stamp of approval.
So back to the point: the mascarpone stuffed dates. We’ve been making them for years, much to the pleasure of our friends and other dinner guests.This week I decided to take a little twist on them and swap out the mascarpone for blue cheese. Both versions are incredible, though the blue cheese definitely adds a richness; while mascapone lends a lightness to the already-rich tasting dates. Either way, you can’t go wrong.
If you’re asking yourself, what is mascarpone? Well, its an Italian style cream cheese, and its my #1 favorite ingredient to use. We can get back to its versatility another time, but know that it is sold at most grocery stores these days right near the cream cheese and creme fraiche.
Blue Cheese (or Mascarpone) Stuffed Dates
- 2 dozen dried medjool dates
- 1 cup soft blue cheese or blue cheese crumbles
- 1/2 cup sour cream or greek yogurt
- 2 Tbsp honey
- fleur de sel or thick sea salt
In a small bowl, mix together the blue cheese, sour cream or greek yogurt and honey until smooth. If dates are not already pitted, stick your pointer finger in the date to widen the opening, and remove the pit.
Using a pastry bag, or simply a plastic bag with the end cut off, fill the bag with the cheese mixture. Pipe in a modest amount of the cheese mixture.
Lay the dates on a baking sheet or other pan, and place in the freezer for one hour.
Preheat the oven to 375 degrees. Bake the frozen dates for 10-15 minutes, or just until the cheese starts to melt. Sprinkle sea salt on top of dates, and serve.