I love this recipe because it brings together contrasting flavors and textures in the best way possible—sweet, creamy, salty, and crunchy all in one bite. The mascarpone softens the boldness of the blue cheese, creating a perfectly balanced filling. These little bites are great for entertaining because they’re easy to prepare ahead of time and can be served straight from the fridge or at room temperature.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I combine the mascarpone and cream in a small bowl and season with a little pepper. I fold in the crumbled blue cheese and half of the chopped chives until the mixture is smooth and creamy.
I spoon the cheese mixture evenly into the halved, pitted dates.
I sprinkle the tops with the chopped hazelnuts and the remaining chives for color and flavor. I arrange them on a platter and serve immediately or refrigerate until ready to serve.
Servings and Timing
This recipe makes 20 stuffed dates. Prep time: 15 minutes Total time: 15 minutes
Variations
Sometimes I drizzle a little honey over the top for extra sweetness or add a few thyme leaves for a herby touch. If I want a stronger flavor, I use a more pungent blue cheese like Roquefort, or for something milder, I mix in a bit of cream cheese with the mascarpone. I’ve also tried swapping the hazelnuts for walnuts or pistachios—they all work beautifully.
Storage/Reheating
I store the filled dates in an airtight container in the refrigerator for up to 2 days. I bring them to room temperature before serving so the cheese softens and the flavors meld together. These are best served fresh and don’t need reheating.
FAQs
Can I use dried dates instead of fresh?
Yes, dried dates work well. I just make sure they’re soft and plump—if not, I soak them briefly in warm water to soften.
What kind of blue cheese is best?
I prefer a creamy Danish-style blue cheese, but Gorgonzola or Stilton also work wonderfully.
Can I make them ahead of time?
Yes, I can prepare them a few hours ahead and refrigerate them until serving.
What other nuts can I use?
Walnuts, pecans, or pistachios are great alternatives to hazelnuts.
Can I serve these warm?
Yes, I can warm the filled dates slightly in the oven for a few minutes before topping with nuts for a melty texture.
Can I make them nut-free?
Absolutely. I simply skip the nuts or replace them with toasted seeds for crunch.
Can I replace the mascarpone?
Yes, cream cheese or ricotta are great substitutes if I don’t have mascarpone.
How do I stop the filling from being too runny?
I make sure the mascarpone and cream are cold before mixing—they hold their shape better.
Can I serve these as part of a cheese board?
Definitely! They complement other cheeses, crackers, and fruits beautifully.
How can I make them more festive?
I sprinkle a few pomegranate seeds on top or drizzle with balsamic glaze for color and extra flavor.
Conclusion
These dates with blue cheese and hazelnuts are a perfect blend of sweet, creamy, and crunchy—simple to prepare but incredibly elegant. I love how they elevate any gathering with minimal effort and always deliver a burst of flavor in every bite. Whether for a dinner party, a holiday spread, or just a special snack, these little gems never fail to impress
These Dates with Blue Cheese and Hazelnuts are a simple yet elegant appetizer that combines sweet, creamy, and crunchy flavors. The mascarpone and blue cheese filling adds richness, while the toasted hazelnuts bring texture and depth — perfect for entertaining or as a sophisticated snack.
Ingredients
1 × 250 g carton mascarpone
2 tbsp thickened cream
80 g Danish-style blue cheese, crumbled
1 tbsp chopped fresh chives
10 fresh dates, halved and pitted
45 g (¼ cup) dry-roasted hazelnuts, coarsely chopped
Instructions
In a small bowl, combine mascarpone and thickened cream, seasoning lightly with pepper.
Fold in the crumbled blue cheese and half of the chopped chives until smooth and creamy.
Spoon the cheese mixture evenly into the halved, pitted dates.
Top with chopped hazelnuts and the remaining chives for garnish.
Arrange on a serving platter and serve immediately, or refrigerate until ready to serve.
Notes
Use creamy Danish blue for a mild flavor, or Roquefort for a bolder taste.
Drizzle with honey or balsamic glaze for a sweet finish.
Substitute hazelnuts with walnuts, pecans, or pistachios if preferred.
Serve at room temperature to enhance the creaminess of the filling.
Add thyme leaves or pomegranate seeds for a festive touch.
