(NOTE: From our series of recipes from Private Chefs of the SF Baycollective of top private chefs, in and around the Bay, creating 5-star dinner parties (luncheons, brunch and cocktail parties) in your home or venue. Their personal chefs are vetted for quality of food, presentation, service, and even clean-up. Together, they boast over 200 5-STAR reviews, just in the last 2 years!  Among them, you’ll discover chefs with Michelin Star restaurant experience, award winners (including a Chopped Grand Champion and a Top ChefSeason 15 contestant!), a self-taught chef who has risen to be named “Best Bay Area Personal Chef” and chefs who have authored cookbooks. “While our culinary styles vary, our cooking philosophies are similar. First and foremost, we believe in respecting the ingredients– which means the natural flavors of what we cook directs our dishes and menus. We work with small, local farmers, ranchers, and fishermen whenever possible– folks who take the same care in creating the ingredients we use as we do in creating the dishes we prepare”.)


Recipe by Chef Rose Johnson of Private Chefs of the SF Bay



These appetizers are Rock Stars! They are sweet, tangy, smoky, salty, crunchy, chewy – they have it all!

We recommend Cofield Bodega Blue Cheese














Servings: 6

• 1⁄2 pound blue cheese (I use Cofield Bodega Blue)
• 25 Dates
• 25-50 whole almonds, toasted
• 25 slices bacon
• 25 wooden clothespins

A. Prep

1) Allow cream cheese and blue cheese to soften to room temperature then blend together.
2) Roll cheese filling into a 1-inch diameter log or logs, wrap up in plastic wrap, refrigerate or freeze until ready to use. The colder the filling, the easier the handling.
B. Assembly
1) On one side of date, make a slit from the top to the bottom. After all the dates are cut,
gently open them up butterflying the date, take out the pits.
2) Stuff one or two roasted whole almonds in each date. Pinch off a piece of the cheese log
enough to fit into the opposite side of the date and mold into the date. Fold date together.
3) Place date towards the end slice of bacon, leaving enough for a tail.
4) Fold bacon over date and line up the dates in a flat pan. Cover with plastic wrap or foil before laying the next line of dates.
5) Place in freezer until ready to serve.
6) Attach a wooden clothespin up against the date with the end of the bacon hanging out. Place on parchment or foil-lined cookie sheet and bake at 350 until bacon is cooked.
7) Place on paper towels to soak up extra fat then arrange on platter.
8) Leave the clothespins on to use as a handle to pick up dates. Plus it looks cool!


 Cofield Cheese brings Sonoma Country its first proper British-style Cheesemaker

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