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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)
- 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.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Parmesan
- This recipe was entered in the contest for Your Best Recipe with Dried Fruit
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer
- This recipe was entered in the contest for Your Best Hors d'Oeuvre