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Cheese-Stuffed Dates with Prosciutto

Cheese-Stuffed Dates with Prosciutto
Yields
4 - 6 servings

The sweetest, best kind of dates are Medjools. They’re large, so they are easy to fill, meaty, and chewy. Stuffed with goat cheese and wrapped in prosciutto, they provide a perfect sweet-salty mouthful in every bite. Serve these with a crisp white wine as the ideal before-dinner tidbit. This recipe makes 4-6 servings.

Excerpted from Giada at Home by Giada De Laurentiis Copyright © 2010 by Giada De Laurentiis. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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ingredients

¼
cup goat cheese, at room temperature
¼
cup mascarpone cheese, at room temperature
¼
cup finely chopped fresh basil leaves
Salt and freshly ground black pepper
16
Medjool dates
8
thin slices prosciutto, halved lengthwise
16
toothpicks or cocktail picks
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directions

Step 1

In a small bowl, mix together the cheeses and basil. Season with salt and pepper.

Step 2

With a knife, make a lengthwise incision in each date. Gently open the dates slightly and remove the pits.

Step 3

Spoon about ½ teaspoon cheese mixture inside each one. Close the dates around the filling.

Step 4

Wrap a piece of prosciutto around each date and secure with a toothpick.

Step 5

Arrange the stuffed dates on a platter and serve.

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