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Recipe From from Weber's Time to Grill™ by Jamie Purviance

Warm Dates Stuffed with Blue Cheese and Pecans

  • People

    Serves 6

  • Prep Time

    20 min.

  • Grilling Time

    1 min.

Serves 6
Prep Time
20 min.
Grilling Time
1 min.

the Ingredients

20151023095349 Ttg Starters 2


  • 240 millilitres balsamic vinegar
  • 100 grams granulated sugar


  • 85 grams soft blue cheese
  • ½ cup finely chopped pecans (about 55 grams)
  • 24 medjool dates, about 450 grams
  • Vegetable oil cooking spray

Special Equipment

  • 12 metal or bamboo cocktail skewers (if using bamboo
  • soak in water for at least 30 minutes)


  • 01 If using bamboo skewers, soak them in water for at least 30 minutes.
  • 02 Prepare the grill for direct cooking over medium heat (180°C to 230°C).
  • 03 In a small saucepan combine the vinegar and sugar. Bring to a boil over high heat on the stove, stirring to dissolve the sugar. Reduce the heat to medium and cook until the mixture coats the back of a spoon, about 10 minutes, stirring occasionally. Set aside.
  • 04 In a small bowl mash the blue cheese and pecans together with a fork. Make a small cut the length of each date and pull out the pit. Stuff each date with about 1 teaspoon of the cheese mixture, pressing it closed as much as possible. Thread two dates onto each skewer so that the skewer goes through both halves of each date. Lightly spray with the oil.
  • 05 Brush the cooking grates clean. Grill the dates over direct medium heat, with the lid closed, until heated through, about 1 minute. Remove from the grill and let cool for about 10 minutes.
  • 06 Serve the dates warm with the glaze.