Summer snacking with Natural Delights, BelGioioso, and California Walnuts
Get a taste in the recipes below!

Gorgonzola Date Mushrooms with Walnuts

Ingredients

• 12 baby bella mushrooms, stemmed
• ¼ cup California Walnuts, finely chopped
• ¼ cup Natural Delights Pitted Medjool Dates, chopped
• 1 teaspoon fresh thyme leaves, chopped
• 6 ounces BelGioioso CreamyGorg® cheese
• 1/8 teaspoon salt

Preparation

1. Preheat oven to 400 degrees F.
2. Place mushrooms top side down on parchment lined ¼ sheet pan.
3. Combine walnuts, dates, thyme, gorgonzola and salt.
4. Fill each mushroom cap with gorgonzola mixture.
5. Bake for 10 minutes.
6. Garnish with walnuts and serve warm.

Gorgonzola Stuffed Dates with Walnuts

Ingredients

• 12 Natural Delights Pitted Medjool Dates
• 6 ounces BelGioioso CreamyGorg® cheese
• ¼ cup California Walnuts, finely chopped
• 1⁄8 teaspoon salt

Preparation

1. Cut an opening vertically down the middle of each date, without cutting the dates completely in half.
2. Combine salt and gorgonzola.
3. Fill each sliced date with gorgonzola.
4. Top each date with walnuts.

Gorgonzola Date and Walnut Cheese Ball

Ingredients

• 8 ounces BelGioioso Mascarpone
• 8 ounces BelGioioso Creamy Gorgonzola
• 5 Natural Delights Pitted Medjool Dates, chopped
• ¼ teaspoon garlic salt
• ½ teaspoon sriracha sauce
• 1 teaspoon pink peppercorns
• 1 tablespoon chopped chives
• ¼ cup chopped California Walnuts

Preparation

1. Remove mascarpone from cooler and allow it to soften at room temperature.
2. Combine the first five ingredients in a mixer and mix on low until smooth texture.
3. Form into a ball and place in freezer for 15 minutes and allow to firm up.
4. Combine peppercorns, chives and chopped walnuts.
5. Remove cheese ball from freezer and coat with walnut peppercorn blend.
6. Serve with toasted crostini or crackers.

* You may also finish with honey on top if preferred.