Gorgonzola-stuffed dates with anchovies and crunchy corn
Total time10 min Preparation and possible waiting 10 min · Cooking 0 min How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 0 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings3
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 10 min Preparation and possible waiting 10 min · Cooking 0 min How this time is calculated
Preparation and possible waiting: 10 min · Cooking: 0 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
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Recipe characteristics
Appetiser
Appetiser
Under 15 minutes
Method
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Slit the dates lengthways with a small knife, leaving the halves joined. Remove the stones and check for fragments.
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Crush the crunchy corn in a mortar into small pieces, without grinding to a powder. Drain the anchovies.
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Divide the gorgonzola blue cheese into six portions of about 10 g. Fill each date with a portion and arrange on a plate, cut-side up.
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Loosely curl each anchovy and place one on the cheese in each date.
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Scatter the crushed crunchy corn over the six bites and drizzle with the extra virgin olive oil. Serve two dates per person.
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