1/4 lb (115 g) blue cheese

1/4 cup (60 ml) 35% cream

24 large whole pitted Medjool dates

12 slices prosciutto, cut in half lengthwise

In a bowl, combine the cheese and the cream with a fork until smooth. Using a pastry bag fitted with a plain tip, pipe about 5 ml (1 teaspoon) of the cheese mixture into each date. Wrap each date with a half slice of prosciutto.

Cover and refrigerate until just before serving.

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