Coppa-Wrapped Dates with Blue Cheese

This appetizer recipe uses seasonal dates and is adapted from Jill Hough's 100 Perfect Pairings: Small Plates to Enjoy with Wines You Love, a terrific book with simple, straightforward guidance (and super-tasty recipes) on enjoying wine and foodtogether. This little nibble, to me, is the winter equivalent of one of our favorite summer appetizers cooked on the grill with figs and prosciutto and cooked. I'm grateful I don't have to wait half a year! Jill suggests pairing this dish with a Cabernet Sauvignon or meaty Syrah.

Ingredients

  • 12 Medjool dates, pitted and halved lengthwise
  • 2 ounces blue cheese
  • 12 thin slices coppa, cut in half lengthwise

Instructions

  • Preheat oven to 450℉. Line a baking sheet with foil.
  • Stuff each date half with a ball of blue cheese a little larger than a hazelnut. Wrap a slice of coppa around the date, and set on the baking sheet. Bake until the coppa is slightly crisped, and the cheese is bubbly, 5-7 minutes. Serve warm.
Servings: 8
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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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