These gorgonzola-chorizo stuffed dates are a taste sensation with the creamy-tangy gorgonzola, the spicy chorizo sausage and the sweet moist dates. A lemon-tarragon vinaigrette is spooned over the dates adding another element to this appetizer which can also be served as a salad or starter.
Our recipe for gorgonzola-chorizo stuffed dates is easy and can be prepared a day ahead and refrigerated. Oh, to savor the spicy chorizo along with the creamy tangy gorgonzola, the crunchy pecans and the sweetness of those dates. Pure delight!
This is a treat that doubles as a first-course salad or add them to that appetizer spread and surprise your guests with the complex flavors. Bite into a warm not-too-sweet date that is just oozing with a filling of spicy chorizo, gorgonzola cheese and chopped pecans. You will be addicted to these babies. Served either as a salad along with some greens or an appetizer these stuffed dates are just as delicious warm or chilled.
Chorizo is a rich, spicy seasoned pork sausage that you can buy smoked or cooked in casings or fresh ground bulk chorizo sausage that is raw. For this recipe we used the raw version. The sausage is browned in a skillet with flavor enhances of shallots and garlic .
I love these huge Medjool dates that are so moist and sweet. I have found that the dates that still have the pits in them are moister than the pitted dates. The pits are easily removed with a paring knife and a small appetizer spoon is perfect for stuffing them.
The cooked chorizo, shallots and garlic mix is blended with the gorgonzola cheese and chopped pecans then stuffed inside the date cavity. They are baked in a 350°F oven for just a few minutes to warm the filling, then served with a lemon-tarragon vinaigrette drizzled over them. It’s a combination that will have you coming back for more.
- Serves: 6
- Serving size: 4 Dates
- Calories: 398
- Fat: 28.4
- Saturated fat: 6.75
- Trans fat: 0
- Carbohydrates: 30.5
- Sugar: 22.6
- Sodium: 475
- Fiber: 3.69
- Protein: 10
- Cholesterol: 30.2
- 24 large dates, with pits
- 2 tablespoons olive oil
- 1 medium shallot, chopped
- 2 garlic cloves, finely chopped
- ¼ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- 6 ounces chorizo sausage (raw, bulk)
- 4 ounces gorgonzola cheese, crumbled
- ¼ cup roasted pecans, chopped
- 24 roasted pecan haves
- 3 tablespoons fresh lemon juice
- 1 smal garlic clove, grated
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon Dijon mustard
- ½ cup olive oil
- Kosher salt, freshly ground pepper
- 5 ounces salad greens
- Preheat the oven to 350°F
- With a small knife, cut each date lengthwise on one side of the date. Open the date, remove and discard the pits. Place the dates on a plate and reserve.
- Heat the olive oil in a large skillet over medium-low heat. Add the shallot and garlic and cook, stirring frequently, until the shallot appears translucent. Add the chorizo, salt and pepper and cook, breaking the chorizo up with a fork into small pieces. Continue to cook and stir until the chorizo is fully cooked and slightly browned but not crisp, about 6-7 minutes. Remove from the heat and transfer to a paper-towel lined plate to drain and cool.
- To a small dish, add the gorgonzola cheese, chopped pecans and the cooled chorizo mixture. Stir until the mixture is evenly blended. Using a small appetizer spoon, fill the cavity of each of the reserve pitted dates with about 1 teaspoon of the filling. Add a pecan half to each filled date and place on a baking sheet. Transfer to the oven and bake for 5 to 7 minutes or until they are heated through and the filing is slightly oozy. Remove from the oven and allow to cool for 5 minutes.
- Combine lemon juice, garlic, tarragon, and mustard in a small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Alternatively, add the ingredients to a pint Mason jar, put the lid on and shake to combine.
- Add the salad greens to a shallow bowl and pour ⅓ of the vinaigrette over and toss to combine.
- Arrange the salad in a long strip on one side of a serving platter. Add the warm dates in a strip alongside of the salad and spoon some of the remaining vinaigrette over the dates. Alternatively, add a portion of the salad to a small salad plate and add 3 or 4 dates to each plate and spoon the vinaigrette on the dates.