Adapted from a recipe by Joanne Weir, chef/cookbook author.
- 3/4 cup (3 ounces) Roth Buttermilk Blue® cheese, at room temperature
- ¼ cup coarsely chopped Marcona almonds
- 24 dates, pitted and sliced open (not cut through)
- Mix cheese and almonds. Open dates and fill with cheese/almond mixture. Serve immediately.