Ingredients

• 60 g (2 oz.) Stilton (or in season, Stilton au porto Le Pic)
• 12 dried dates, pitted and cut into half lengthwise (you may also use pitted dried plums (prunes) or dried figs.
• 24 blanched almonds, toasted
• Cayenne pepper

Method

In a small bowl, mix the cheese until creamy with a hand mixer. You may need to add a few drops of milk if the cheese is crumbly. Set aside.

Place the dates on a serving platter. Using a knife, spread about 1 teaspoon of cheese on the cut side of each date. Top with 1 almond. Sprinkle the stuffed dates with a dash of cayenne pepper and serve.

It is possible also to warm dates stuffed in the oven at 350°F during 8 minutes before adding almonds and Cayenne pepper.