Papillon Noir Roquefort, a pungent ewe's milk blue cheese, aged in mountain caves.
Stuffed into sweet, plump medjool dates.
Wrapped in smokey, delectable Italian spek.
Drizzled with a little truffle honey.
A wedge of the papillon noir was blended with a about 1/4 cup of mascarpone. To prepare the dates I made a slit down one side, removed the pit, filled with cheese mixture and wrapped with spek. Then they were placed directly under a very hot broiler for about 3-4 minutes. They cooled for a short time, and were drizzled with truffle-infused honey right before serving.
Along with these tasty little packages I prepared a simple baby arugula salad with vinaigrette, and baked up some thin-crust "pizza" with olive oil, rosemary, parmesan, and sea salt flakes.
Thanks for reading, and be sure to check out the Festival of Chefs this weekend: Robert Bartley on Saturday and Donna Dooher on Sunday--12-4pm. Hope to see you there!