Prosciutto Goat Cheese Stuffed Dates

By Meatballs&Milkshakes
June 23, 2011
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Author Notes: When I picnic, I generally stay pretty simple: a french baguette, some delicious cheese, maybe some tomatoes, maybe some sausage or pate. Something simple for dessert. I made these wonderful dates once and brought them to the park, and now I can't picnic without them. They are absolutely perfect warm or at room temperature. Seriously, the best appetizer ever.Meatballs&Milkshakes

Food52 Review: With just four ingredients CRS's stuffed dates are sure to be a hit at your next get-together. They'll be a hit with you because they are easy to prep and you can make them ahead. Keep them covered in the refrigerator, and pull them out when you preheat your oven. The tangy goat cheese contrasts beautifully with the sweet dates. The herbaceous basil and rich prosciutto add just the perfect savory notes so it's hard to eat just one. These flavor bombs are sure to be a hit with your guests too. You will not regret serving them at your next cocktail party—unless you don't make enough!hardlikearmour

Serves: 2-4

  • 8 Medjool dates
  • 2 ounces goat cheese, preferably Bucheron or Cana de Cabra
  • 8 Basil leaves
  • 4 strips Serrano ham or Prosciutto, cut in half
  1. Cut a slit lengthwise in the dates to remove the pit and stuff with goat cheese. Make sure to close them as much as possible.
  2. Wrap a basil leaf around the stuffed date and wrap a half strip of prosciutto around that.
  3. Bake at 375 degrees for 5-10 minutes, just until the fat on the prosciutto starts to render and brown and the cheese melts.

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