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 Buttermilk Blue and almonds. Open dates and fill with cheese/almond mixture. Serve immediately.