• 14 large soft Medjool dates pitted
• 1 oz goat cheese at room temperature
• 1 oz reduced fat blue cheese at room temperature
• 2 oz neufchatel divided, at room temperature
• 14 whole almonds
• about 2 Tbsp walnut pieces
• Toast the walnuts & almonds until fragrant. Allow to cool.
• In a small bowl, stir together goat cheese and 1 oz neufchatel until well combined. Using a small spoon, stuff 7 pitted dates with goat cheese mixture.
• Gently press 2 almonds into each goat cheese-stuffed date.
• In a separate small bowl, stir together the blue cheese and remaining 1 oz neufchatel until well combined. Using a small spoon, stuff the remaining 7 pitted dates with blue cheese mixture.
• Gently press a few walnut pieces into each blue cheese-stuffed date.
• If preparing stuffed dates a day in advance, refrigerate until a few hours prior to serving. Best when served at room temperature.