Blue Cheese and Genoa Hot Salami Dates

1Pre-heat oven to 400˚F (205˚C) and line a baking tray with parchment paper, set aside. Using a paring knife, carefully cut a slit on one side of each date, opening them like a book.

2Divide the blue cheese into 24 by 5g pieces, approx. 1 tsp each. Fill each date with a piece of the extra creamy blue cheese. Close the dates around the blue cheese and wrap each date with a folded slice of the Panache Genoa Hot Salami. Pressing to flatten ever so slightly and seal the ends of the genoa salami closed.

3Transfer the dates to prepared baking tray, seam side down, and roast them in the pre-heated oven for 7-8 mins, and the genoa hot salami is slightly golden/crisped.

4Gently heat the Panache Tangy Red Pepper Topper/Spread in a microwave at 20 seconds bursts, stirring in between until smooth and slightly liquid. Liberally brush each of the dates with the Panache Tangy Red Pepper Topper/Spread to glaze.

5Transfer the warm, glazed dates to a platter and top each with the crumbled Panache Salt and Vinegar Kettle Cooked Chips and finely sliced chives for garnish. Serve while warm.