Medjool Date, Pancetta, and Blue Cheese Melt

[Company]

Makes 10 servings

• Nonstick cooking spray
• 4 oz. pancetta, finely chopped
• 1 shallot, thinly sliced
• ¾ cup chopped pitted Medjool dates
• 1 8-oz. pkg. cream cheese, softened
• ½ cup crumbled blue cheese (2 oz.)
• ½ cup balsamic vinegar
• 2 Tbsp. packed brown sugar
• 2 Tbsp. chopped pecans, toasted*
• Crackers, melba toast rounds, and/or fresh figs

Fast 10-minute cook time

Lightly coat a 1½-qt. round ceramic or glass baking dish with cooking spray. In a 6-qt. electric pressure cooker use the saute setting to cook pancetta 3 minutes. For a stove-top cooker, cook directly in the pot over medium heat. Add shallot; cook and stir 2 minutes or until pancetta is crisp. Transfer to a bowl. Add dates, cream cheese, and blue cheese; stir. Spoon cheese mixture into prepared dish. Place a steam rack in cooker. Add 1 cup water to pot. From heavy foil cut three 18×3-inch foil strips; fold in half lengthwise. Crisscross strips and place dish on top of crisscross. Use foil strips to transfer dish to steam rack. Fold strips inside pot. Lock lid in place. Set an electric cooker on high pressure to cook 10 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 10 minutes. Remove from heat. For both models, release pressure quickly. Carefully open lid. Use foil strips to lift dish out of pot. Meanwhile, in a saucepan combine vinegar and brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until reduced by half. Cool. Drizzle cheese melt with balsamic reduction. Sprinkle with pecans. Serve with crackers, melba toast rounds, and/or fresh figs.

Slow 1½-hour high cook time

Lightly coat a 1½-qt. slow cooker with cooking spray; set aside. In a medium skillet cook and stir pancetta over medium heat 3 minutes. Add shallot; cook and stir 2 minutes more or until pancetta is crisp. Transfer to a medium bowl. Add dates, cream cheese, and blue cheese; stir. Spoon cheese mixture into prepared cooker. Cover and cook on high 1½ hours, stirring once or twice. Meanwhile, in a saucepan combine vinegar and brown sugar. Bring to boiling; reduce heat. Simmer, uncovered, 5 to 7 minutes or until reduced by half. Cool. Drizzle cheese melt with balsamic reduction. Sprinkle with pecans. Serve with crackers, melba toast rounds, and/or fresh figs.

*Tip

To toast nuts or coconut, preheat oven to 350°F. Spread nuts or coconut in a shallow baking pan. Bake 5 to 10 minutes or until lightly browned, shaking pan once or twice. Watch closely to prevent burning coconut.

Per ¼-cup serving 240 cal., 16 g fat (8 g sat. fat), 36 mg chol., 281 mg sodium, 19 g carb., 1 g fiber, 16 g sugars, 5 g pro.