Ingredients
3/4 cup Sun-Maid Chopped Dates
5 to 6 ounces soft or triple cream blue cheese (such as Cambazola cheese)
1/3 cup finely chopped and toasted pistachios or pecans
Plain baguette toasts or melba crackers
Whole pistachios or pecans for garnish

Directions
Chop dates into approximately 1/4-inch pieces. Cut rind from cheese.

Combine dates and cheese using a fork or flexible spatula until mixture is well blended. 

Mix in chopped nuts. 

Spread 1 to 2 teaspoons of date-cheese mixture onto baguette toasts and top with a whole pistachio or pecan. 

Place on a baking sheet. 

Broil 3 to 4 inches from heat, just until bubbly, 1 to 2 minutes.  Serve warm.