- 40 dates
- 400 g of Castello Creamy Blue
- 1 pear
- 90 grams of walnuts
- Fresh thyme for garnish
Stuffed dates with Creamy Blue, walnuts and pear
Remove the stones from the dates and stuff with Creamy Blue. Cut one pear into thin slices and put a slice in each of the dates. Toast the walnuts in a dry pan over a moderate heat until lightly brown. Garnish the dates with walnuts and fresh thyme and serve.