The sweetest, best kind of dates are Medjools. They’re large, so they’re easy to fill, and when 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 nibble.–Giada de Laurentiis

Cheese-Stuffed Dates with Prosciutto FAQs

I’m having a hard time slicing these sticky dates. Do you have any tips?

If you’re serving these little lovelies to guests (instead of just popping them straight in your mouth as you make them), you’ll want them to look nice. Running your knife under a little hot water will help with the stickiness so you can get a better cut.

Can I use another type of date here?

We and Giada definitely agree here, Medjool dates are the way to go. They’re large, creamy, and have an almost caramelized texture that makes them incredibly satisfying to eat. Luckily, they’re also pretty easy to find so you shouldn’t have to substitute anything else. If you have to, however, you can use another variety of fresh—not dried—date.

Two cheese-stuffed dates with Proscuitto on a white plate with metal pins securing them.

Cheese-Stuffed Dates with Prosciutto

5 / 2 votes
Cheese-stuffed dates with prosciutto combine sweet, salty, creamy, with a lovely chewiness. These little apps are simple to make, so you can whip up a plate just in time for guests.
David Leite
Servings4 to 6 servings
Calories345 kcal
Prep Time15 minutes
Total Time15 minutes


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


  • In a small bowl, mix together the goat cheese and mascarpone cheese, and basil, if using. Season with salt and pepper.
  • Using a sharp paring knife, make a lengthwise incision about 1 inch long on each date. Using the tip of the knife, gently prod the dates open enough to remove the pits.
  • Carefully spoon about 1/2 teaspoon cheese mixture inside each date. Gently press the dates to close the slit around the filling.
  • Wrap a piece of prosciutto around each date and secure with a toothpick or cocktail pick.
  • Arrange the tidily stuffed dates on a platter and serve.
Giada at Home

Adapted From

Giada at Home

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Serving: 1 servingCalories: 345 kcalCarbohydrates: 64 gProtein: 5 gFat: 10 gSaturated Fat: 6 gMonounsaturated Fat: 1 gTrans Fat: 1 gCholesterol: 22 mgSodium: 74 mgFiber: 6 gSugar: 57 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2010 Giada de Laurentiis. Photo © 2010 Jonelle Weaver. All rights reserved.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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Recipe Rating


    1. Carole, I’d recommend serving these with a crisp bubbly wine, like Prosecco. If you’d prefer something without bubbles, serve them with a crisp dry white, like Pinot Grigio or Soave.

  1. 5 stars
    This is my go-to app whenever I need to bring anything to dinner party. I get rave reviews and requests for the recipe. I love these little sweet-salty bites of goodness.

    1. Swell to hear it, Suzanne! We all need a go-to app, whether for dinner parties or impromptu guests or so many occasions…so glad you found yours through us.

  2. Yum! I’d love the sweet and salty juxtaposition. I think I’ll make these as an appetizer to take to my sister’s house this weekend. They’ll think I’m brilliant!