CHEESE-STUFFED DATES WITH PEP­PER JELLY

The Observer (Sarnia) - - LIFE -

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 1/2 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 1/4 tsp (1 mL), pep­per jelly. Makes 3 dozen hors d’oeu­vres.

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