Cheese-Stuffed Dates with Prosciutto

The sweetest, best kind of dates are the Medjools. They’re large (so they’re 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 them with a crisp white wine as an ideal before-dinner tidbit.–Giada de Laurentiis

Cheese-Stuffed Dates with Prosciutto Recipe

  • Quick Glance
  • 15 M
  • 15 M
  • Serves 4 to 6


  • 1/4 cup (2 ounces) goat cheese, at room temperature
  • 1/4 cup (2 ounces) mascarpone cheese, at room temperature
  • 1/4 cup finely chopped fresh basil leaves
  • Salt and freshly ground black pepper
  • 16 Medjool dates (about 12 ounces)
  • 8 thin slices prosciutto, halved lengthwise


  • 1. In a small bowl, mix together the cheeses and the basil. Season with salt and pepper.
  • 2. With a knife, make a lengthwise incision about 1 inch long in each date. Gently open the dates slightly and remove the pits.
  • 3. Carefully spoon about 1/2 teaspoon of the cheese mixture inside each date. Gently close the dates around the filling.
  • 4. Wrap a piece of prosciutto around each date and secure with a toothpick or cocktail pick.
  • 5. Arrange the stuffed dates on a platter and serve.
Hungry for more? Chow down on these: