Cheese-Stuffed Dates with Prosciutto

By • November 25, 2013 0 Comments

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Cheese-Stuffed Dates with Prosciutto

Author Notes: I love dates, and I love goat cheese, but I don't always love them together. When dates are stuffed with goat cheese, the filling is too soft to stand up to the squishy sweetness of the fruit. I prefer using hard aged cheese, cut into little cubes, which gives the perfect combination of chewiness and cheesiness. And, just for fun, I wrap the stuffed dates in strips of prosciutto--because how could that be bad?ieatthepeach


Makes about 3 dozen

  • 1 pound Medjool dates (about 3 dozen)
  • 5-6 ounces hard cheese (like aged Gruyere, aged Manchego, or Parmesan)
  • 4 ounces prosciutto (about 8 slices)
  1. Cut a slit lengthwise down each date and remove the pit. Cut the cheese into cubes about the size of the date pits. Tuck a piece of cheese into the middle of each date, and squeeze the date gently to close the slit and wrap the flesh around the cheese.
  2. Cut or tear each slice of prosciutto into 4 long strips. Wrap a strip of prosciutto around each stuffed date, pressing gently to stick the prosciutto to itself.
  3. Optional finishing step: Turn on the broiler. Lay the wrapped dates in a single layer on a foil-lined baking sheet, and broil for 1-2 minutes on each side–3-4 minutes total–or until the cheese bubbles. Remove from the oven and let sit for 5 minutes, then serve warm.

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