Prep and Total Time: 30 minutes
Dates are nature’s luscious little chewy treats. In fact, Medjool dates are called “nature’s candy.” And, when they’re filled with creamy cheese – Rich Blue Stilton® or Wensleydale and Ocean Spray® Cranberries – it’s a perfect match.
* 1/4 cup fresh lime juice
* 1/3 cup milk
* 1/8 tsp. saffron strands
* 6 oz. Wensleydale Creamery Real Yorkshire Wensley- dale with Cranberries,
* 6 oz. St. Agur cheese, room temperature
* 32 large Medjool dates, room temperature (about 11/2 lbs.)
* 2 Tbsp. minced shelled pistachios
* 1/3 cup dried cranberries
In a small saucepan over low heat, warm milk and saffron until side of milk gently boils. Continue to cook for 5 minutes, stirring and pressing strands frequently to release color.
Evenly divide the milk between two small mixing bowls. Add Wensleydale cheese to one and Blue Stilton® to the other. Using forks, mash and stir both to combine. Using 2 one-quart zipper-seal bags, spoon mixture into each bag. Snip bottom corner of bags.
Split dates down one side. Remove and discard pits. Pipe cranberry cheese mixture into center of 16 and Blue Stilton® cheese mixture into the remaining. Garnish with pistachios and cranberries. Serve.