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 food—together. 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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