- 40 dates
- 400 g of Castello® Extra Creamy Danish Blue
- 1 pear
- 90 grams of walnuts
- Fresh thyme for garnish
Stuffed dates with
Castello® Extra Creamy Danish Blue, walnuts and pear
Remove the stones from the dates and stuff with Castello® Extra Ceamy Danish 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.