Dates and Blue Cheese Crostini
Developed for Sun-Maid Growers
|3/4 cup Sun-Maid Chopped Dates|
5 to 6 ounces soft or triple cream blue cheese (such as Cambazola or Blue Castello)
1/3 cup toasted and finely chopped pistachios or pecans
baguette toasts or crackers
CHOP dates into approximately 1/4-inch pieces. Cut rind from cheese.
COMBINE dates and cheese until well blended, using a fork or flexible spatula. Cover and chill until firm for easier handling.
ROLL cheese into a ball or log. Spread chopped pecans onto a sheet of plastic wrap large enough to cover cheese. Use plastic to evenly press nuts onto cheese. Wrap and chill. Serve with crostini or crackers
To make crostini: Preheat oven to 400°F. Cut a baguette into 1/3-inch thick slices and place in single layer on a baking sheet. Bake 6-8 minutes until crisp. Can be made several hours ahead.
If desired, spread crostini with cheese and place on a baking sheet. Broil 3-4 inches from heat, just until bubbly, 1-2 minutes. Serve warm.