Step 1

Preheat the oven to 350ºF (180ºC).

Step 2

Toss pecans with the melted butter and sprinkle with 1/4 teaspoon flaky sea salt. Spread them on a baking sheet and bake, stirring once or twice during baking, until they're toasted, 10 to 12 minutes. Remove them from the oven, sprinkle and toss with a bit more salt. Let cool then coarsely chop 1/3 cup (35g) of the pecans. (The butter-roasted pecans can be made a few days in advance and stored in an airtight container.)

Step 3

Put the butter, blue cheese, goat cheese, and cream cheese in the bowl of a stand mixer and let come to room temperature. (You can also make this by hand, in a medium-size bowl, using a sturdy stirring utensil.)

Step 4

Add the chopped dates, scallions or chives, hot sauce, and salt to the bowl with the cheeses and butter. Attach the paddle attachment to the mixer and mix the ingredients until thoroughly combined. Taste, and add a bit more hot sauce if desired. Refrigerate the mixture until chilled enough to handle and shape, about 30 minutes or so.

Step 5

Spread the chopped pecans on a dinner plate. Shape the chilled cheese mixture into a ball and roll it in the pecans. Spread the chopped parsley on the plate and roll the cheese ball in the parsley.