Frutta Secca Ripiena con Gorgonzola e Noci (Dried Fruit Stuffed with Gorgonzola Cheese and Nuts)

My beloved readers I wish you a Happy, Peaceful and Prosperous 2015. And…. HAPPY COOKING with Passion and Cooking!

This is a fast and delectable recipe that you can make either as a tasty appetizer or dessert (Italians often eat fruit and cheese for dessert). This is certainly a Mediterranean-inspired dish, a tasty combination of flavors: the sweetness of the dried fruit and the “bite” of Gorgonzola. Wonderfully delicious, dried fruit has a long tradition dating back to 400 BC in Mesopotamia and it is still enjoyed because of its sweet taste and nutritional values. It is rich in fiber, vitamins, antioxidants and minerals. My favorite are dates, I also love them plain, a sweet snack during the day. I also use dried Italian figs in many of my recipes (both sweet and savory); they have a dense, sweet flesh that contrasts with their unique crunchy seeds.

FRUTTA SECCA RIPIENA CON GORGONZOLA E NOCI (DRIED FRUIT STUFFED WITH GORGONZOLA CHEESE AND NUTS)

Preparation time: 10 minutes  Servings: 4

INGREDIENTS

18 pieces of mix dried fruit (figs, dates and apricots)
200 g (about 6 oz) Gorgonzola cheese
18 walnut halves

DIRECTIONS

1. Make a slit in the center of each fruit.  Remove the pit from the dates and apricots if necessary
2. Fill center of each fruit generously with the Gorgonzola cheese and place a walnut halve over the filling.

Note: I think that Middle Eastern dates are the best, and I prefer large dark Egyptian dates to the smaller, pale-brown ones that are commonly found. You can store dates in a cool place, in an air-tight container, where they keep well for several months.-Paola