Bacon Wrapped Dates with Bleu D'Auvergne

If you have been reading along for a while, you already know how much I love two things: simple, delicious appetizers, and cheese! For my fourth recipe from The Cheeses of Europe, I used Bleu D'Auvergne to create an easy, mouth-watering appetizer: Bacon Wrapped Dates. Bleu D'Auvergne has a delicious flavor with undertones of wildflower, so it pairs amazingly with the sweet dates and salty bacon. The best part about this recipe is the ingredient list - you only need five simple, wonderful ingredients to throw this appetizer together! A short shopping list and prep time makes this dish a great choice for entertaining guests - and who doesn't get excited when you walk in and smell bacon?

See the full recipe below, or watch the video to see how I prepared this delectable dish!

Ingredients:

20 Medjool dates

1 tablespoon chopped parsley

3 ounces Bleu d’ Auvergne cheese, cut into chunks

Small handful pistachios, crushed

10 bacon slices cut in half lengthwise

Directions:

1. Preheat oven to 375°.
2. Cut slits down one side of the dates just large enough to remove the pits—careful not to cut entirely in half.
3. Fill each date with some chopped parsley, a chunk of Bleu d’Auvergne cheese, and a sprinkle of crushed pistachios. Lightly squeeze them shut.
4. Wrap a strip of bacon around each date and secure with a toothpick. Bake on a parchment covered baking sheet for about 15-20 minutes, until bacon is crispy.

Clean Eating for Spring: Kale Salad w. Brie & Grilled Chicken

If you've been reading for a while, you know that I am passionate about creating recipes that are seasonal, delicious, and nutritious. As the warmer months approach, I know we all have clean eating on our minds, so I am excited to share a recipe today that uses fresh, healthy ingredients but still tastes indulgent and amazing! This salad would be perfect for a spring lunch with your friends, or as part of your weekly meal prep. Just don't forget the brie, the best part!

To see the full video of how I prepared this spring dish, check out Cheese of Europe here! Bon appetit!

Ingredients:

(Dressing)

1/4 olive oil

1 tablespoon Dijon mustard

2 tablespoons apple cider vinegar

2 tablespoons red wine vinegar

Salt and pepper to taste

8 ounces boneless skinless chicken breast

(Salad)

1 bunch kale, sliced

8 ounces Brie, sliced

1 cup glazed pecans, chopped

1 green apple, cored, sliced into thin wedges

(Chicken)

1 clove garlic, minced

1 teaspoon kosher salt

1 teaspoon lemon zest

1/2 teaspoon pepper

1 teaspoon paprika

2 teaspoons extra virgin olive oil

Directions:

1. Whisk the oil with the mustard and slowly add the vinegars. Season with salt and pepper to taste.
2. Remove the stems from the kale and slice. Toss the kale with desired amount of dressing and set aside to marinate.
3. In a small bowl, mix together the minced garlic, kosher salt, lemon zest, pepper, and paprika.
4. Oil the chicken and rub the seasoning onto each piece. Grill on medium-high heat for 7-8 minutes per side. Let rest 4-5 minutes and then slice.
5. Mix pecans and apple slices to the marinated kale, then place the sliced chicken and Brie on top.