1 cup (250 mL) Natural Delights Medjool Dates, pitted and chopped (about 10 dates)
3/4 cup (175 mL) chopped toasted pecans
1/2 cup (125 mL) crumbled blue cheese
2 Tbsp (30 mL) chopped fresh parsley
In a large bowl, stir together mascarpone cheese, Medjool Dates and ½ cup (125 mL) of the pecans. Set aside.
Line a 2-cup (500 mL) deep bowl with plastic wrap and sprinkle remaining pecans into bottom. Pack half of the mascarpone mixture into bottom, smoothing top. Sprinkle with blue cheese and parsley and press gently into mascarpone. Spoon remaining mascarpone mixture on top and smooth top. Cover with plastic wrap and chill for at least 1 hour or for up to 3 days.
Makes about 2 cups (500 mL). Serves about 12 as an appetizer or hors d’oeuvres.
Tip: For a smaller crowd, make spread into two smaller bowls and take one out at a time to serve.