Ann's warm dates stuffed with blue cheese and almonds

Stuffed dates are the perfect party food and this version gives you ample time to mingle. The tang of the blue cheese, the sweetness of the dates and the crunch of the almonds makes for an unbeatable combination.

12 medium medjool dates (available in most super markets)

4 ounces blue cheese, such as Maytag Blue, at room temperature

2 tablespoons sliced almonds, toasted and coarsely chopped (see note)

Arrange a rack at center position and preheat oven to 400 degrees. Have ready a medium-size baking pan or dish.

Slice the dates lengthwise, cutting (not all the way through) just enough to remove the pits. Fill the cavities of the dates with about ½ teaspoon blue cheese. Save extra cheese for another use. Sprinkle dates with chopped almonds, and arrange in the baking pan. (Dates can be prepared 3 hours ahead; cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before baking.)

Bake dates until warm and cheese has melted, about 8 minutes. Remove and arrange on a small serving plate or place them in a long, narrow olive tray. Serve warm.

Note: To toast almonds, arrange a rack at center position and preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet and bake until lightly browned, about 5 to 6 minutes for sliced almonds. Watch carefully so nuts do not burn. Remove and cool.

Betty Rosbottom

Nutrition facts per serving: 325 calories, 10 g fat, 5 g saturated fat, 21 mg cholesterol, 55 g carbohydrates, 8 g protein, 396 mg sodium, 5 g fiber