CHEESE-STUFFED DATES WITH PEPPER JELLY
36 whole pitted dates 1 pkg (around 5 oz/150 g) Boursin cheese with pepper, softened 3 tbsp (45 mL) red or green pepper jelly
Slit each date lengthwise, but do not cut in half. Spread each date to open slightly. Spoon about ½ tsp (2.5 mL), of cheese into each date, spreading evenly. Arrange dates in a single layer on a serving dish. May be prepared to this point and refrigerated for up to 24 hours. Just before serving, top each stuffed date with ¼ tsp (1 mL), pepper jelly. Makes 3 dozen hors d’oeuvres.