Although these look complicated at first glance, they are very easy to make…and even easier to eat. In fact, the combination of sweet, salty, sticky, crunchy, creamy and pungent makes them absolutely irresistible.

Makes 8 stuffed dates

Mammoth Pecans Gold Series

    * 8 Medjool dates
    * 1 tablespoon plus 1 teaspoon blue cheese (If you aren't a fan of blue cheese, substitute Feta or goat cheese)
    * 4 slices Prosciutto, each divided in half
    * 8 Zenobia Mammoth Pecans

Cut open the dates and remove the stone, if not already pitted. Fill the cavity of each date with 1/2 teaspoon of blue cheese and 1 pecan and then form into original shape. Wrap each date with prosciutto. Serve immediately or cover and refrigerate up to overnight. Allow to come to room temperature before serving.