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
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.