© J Sainsbury plc 2020
Stilton stuffed dates wrapped in pancetta
Make the most indulgent canapes with Medjool dates, pancetta and creamy stilton
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Makes 12
Ingredients
- 200g Medjool dates
- 50g stilton, cut into 12 small pieces
- 6 rashers pancetta
- 1 tbsp balsamic glaze
- 3 tbsp wild rocket leaves
Method
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1
Preheat the oven to 200°C/gas mark 6. Slice each date down the middle lengthways, but not all the way through, and remove the stones.
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2
Push a piece of stilton into each date cavity. Stretch the pancetta with the back of a knife, then halve each one widthways. Wrap half a rasher around each stuffed date and secure with a cocktail stick.
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3
Place the dates in a small shallow roasting tray and bake for 15-20 minutes until the pancetta is golden and the cheese has melted. Serve hot, drizzled with the balsamic glaze and garnished with the rocket leaves.
